Gluten-Free Chocolate Roll Cake

Indulge in the decadence of this Gluten-Free Chocolate Roll Cake, a light and airy dessert that doesn’t compromise on flavor. Crafted with gluten-free all-purpose flour and rich cocoa powder, this roll cake boasts a tender, sponge-like texture that’s perfectly complemented by a luscious dark chocolate cream filling. The recipe uses simple techniques, like rolling the freshly baked cake in a sugared towel for easy assembly, making it approachable for both novice and experienced bakers. With just 25 minutes of prep time and 10 minutes of baking, this stunning dessert comes together quickly, yet looks impressively elegant on any dessert table. Perfect for gluten-sensitive guests or anyone craving a chocolatey treat, this cake is guaranteed to be the star of your next gathering!

Nutriscore Rating: 45/100

Prep Time:25 mins

Cook Time:10 mins

Total Time:35 mins

Servings: 8

Ingredients

• 60 grams Gluten-free all-purpose flour
• 30 grams Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 4 large Eggs
• 110 grams Granulated sugar
• 1 teaspoon Vanilla extract
• 2 tablespoons Powdered sugar
• 240 milliliters Whipping cream
• 100 grams Dark chocolate
• 15 grams Unsalted butter

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a 10x15 inch jelly roll pan with parchment paper ensuring the sides are covered.

Step 2

In a medium bowl, sift together the gluten-free flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs on high speed for about 5 minutes until they are thick and pale yellow.

Step 4

Gradually add granulated sugar to the beaten eggs, beating well on high speed for about 2 more minutes. Mix in the vanilla extract.

Step 5

Gently fold in the dry ingredients into the egg mixture using a spatula until just combined. Be careful not to deflate the batter.

Step 6

Pour the batter evenly into the prepared pan and spread it out smoothly. Bake for 10 minutes or until the cake springs back when lightly touched.

Step 7

While the cake is baking, spread a clean kitchen towel on a flat surface and dust it with powdered sugar. This will prevent the cake from sticking.

Step 8

Once baked, immediately invert the hot cake onto the sugared towel and remove the parchment paper. Starting from the narrow end, roll the cake and towel together into a spiral. Let it cool completely on a wire rack.

Step 9

For the chocolate filling, heat the whipping cream in a small saucepan over medium heat until it just begins to simmer.

Step 10

Pour the hot cream over the dark chocolate and butter in a medium bowl. Let it sit for a minute, then stir until smooth. Allow it to cool until the mixture thickens slightly.

Step 11

Unroll the cooled cake gently and spread the chocolate filling evenly over the surface.

Step 12

Carefully re-roll the cake without the towel. Transfer the cake onto a serving plate and dust with additional powdered sugar if desired.

Step 13

Chill the cake for at least 30 minutes before slicing and serving. Enjoy your gluten-free chocolate roll cake!

Nutrition Facts

Serving size	(781.8g)

Amount per serving	% Daily Value*
Calories	2526.0

Total Fat 148.4g	0%
Saturated Fat 81.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1024.3mg	0%
Sodium 2020.1mg	0%
Total Carbohydrate 259.2g	0%
Dietary Fiber 19.6g	0%
Total Sugars 176.0g
Protein 39.6g	0%

Vitamin D 164IU	0%
Calcium 223.9mg	0%
Iron 19.7mg	0%
Potassium 1450.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.8%

Protein: 6.3%

Carbs: 41.0%