Chocolate rolled cake: heavenly is all I can say

Name: Chocolate rolled cake
Foodie: Gen

I should start with a disclaimer here: this is not a “tropical recipe” per se. However it features my most favourite tropical ingredient (chocolate!) as well as some other tropical wonders (coconut, vanilla). The greatest thing about this recipe is that it is suitable for celiacs and lactose-intolerant people. My recommendation is therefore this: choose a few chocolate cake holidays a year and treat yourself with this creamy delicacy. One little inconvenient though: one slice of chocolate rolled cake usually calls for another one… and another one… and another one… until there is no more left; it might be worth having somebody around to call you out and prevent you from overeating… Credits go to Teri Lee Gruss who posted a gluten free yule log recipe in the “gluten free cooking” section of the Website “About.com”: http://glutenfreecooking.about.com/od/seasonalandholiday/r/gfbuchedenoel.htm. I have changed some of the ingredients and measurements but truth be told, without that original recipe, I would still be (painfully) looking for an easy, celiac friendly sponge cake and buttercream recipe.

Chocolate rolled cake

Serves 4 to 6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Dietary Gluten Free
Meal type Dessert
By author Gen

Ingredients

  • STEP 1: For the sponge cake:
  • 6 Large eggs
  • ⅔ cup of granulated sugar
  • 1 teaspoon of pure vanilla extract
  • ⅓ cup of (gluten free) cocoa powder
  • ⅓ cup of (gluten free) potato starch
  • ½ teaspoon of (gluten free) baking powder
  • ⅛ teaspoon of salt
  • 2 teaspoons of unsweetened, fine shredded coconut
  • STEP 2: For the chocolate buttercream:
  • 1 cup of granulated sugar
  • 4 tablespoons of (gluten free) cocoa powder
  • 2 tablespoons of unsweetened, fine shredded coconut
  • ½ cup of soy margarine
  • 3 tablespoons of brown rice syrup
  • 2 teaspoons of pure vanilla extract
  • 3 tablespoons of (dairy free and gluten free) almond cream
  • STEP 3: For the finish touches:
  • Extra unsweetened, fine shredded coconut

Directions

1. STEP1: For the sponge cake:
2. Separate the egg yolks from the whites.
3. In a large mixing bowl, beat the egg yolks, sugar an vanilla until you obtain a creamy mixture. Use an electric mixer for better results.

4. Add the cocoa powder, potato starch, baking powder, salt and shredded coconut and stir until a well combined mixture is obtained.
5. In a separate large mixing bowl, beat the egg whites with an electric mixer until they are stiff yet not dry.

6. Fold the egg whites into the cocoa mixture using a rubber spatula and make sure that all ingredients are well blended.

7. Pre-heat your oven to 400°F.
8. Use a large baking sheet lined with parchment paper.

9. Lightly grease the parchment paper before pouring the cake batter into the baking sheet.

10. Bake the sponge cake for about 7-8 minutes, and no more than 10 minutes.
11. Let the cake cool off and set aside.

12. STEP 2: For the chocolate buttercream:
13. Mix all ingredients together and use an electric mixer to blend. The buttercream should be smooth and easily spreadable.

14. STEP 3: The finishing touches:
15. Go back to your sponge cake once it has cooled off

16. Peel the parchment paper from the cake then put the cake back on the baking sheet

17. Use a rubber spatula to spread half of the chocolate buttercream on the sponge cake

18. Roll the filled cake (sponge cake + buttercream spread). Depending on the cake size that you want, you can choose to roll the cake from either the narrow side or the wide side.

19. Use the remaining chocolate buttercream to frost your rolled cake. You may have cracked your sponge cake while rolling it; however your frosting will hide those cracks.
20. Dust some shredded coconut onto your chocolate rolled cake and refrigerate for at least three hours before eating.

 

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