Double Chocolate Roll (Flourless)

Recipe by GSMP3760
READY IN: 2hrs 15mins


  • Cake
  • 8
    ounces semisweet chocolate, broken into pieces (I just use Ghiradelli semi sweet or dark chocolate depending on the mood.)
  • 14
    cup coffee, brewed strong and cold
  • 7
    large eggs, separated, at room temperature
  • 34
    cup granulated sugar (I switched from white to turbinado. equal parts)
  • 1
    pinch salt
  • 14
    teaspoon cream of tartar
  • Filling
  • 1 12
  • 8
    ounces semisweet chocolate, broken into pieces (I use Ghiradelli chips.)
  • 1 -2
    tablespoon espresso coffee (I have used Kahlua also.)


  • Preheat the oven to 350 degrees.
  • Butter a jelly-roll pan. Line it with wax paper or parchment paper and butter the paper.
  • Melt the chocolate with the coffee until smooth and let cool. This can be done in a double boiler or in the microwave. Using the microwave, only do this a minute at a time.My microwave only takes a minute and half to melt the chocolate. It may not appear completely melted but once you stir it finishes melting. You don't want to burn the chocolate.
  • Separate the egg yolks and egg whites into two separate bowls.
  • In the mixer beat the egg yolks until they are smooth. Then add 2/3 cup of the sugar a little at a time and beat the mixture until it falls in a ribbon when the beater is lifted. Set aside.
  • In another bowl, beat the egg whites with the salt until they are frothy.
  • Add the cream of tartar and beat the egg whites until they hold soft peaks.
  • Add the remaining sugar a little at a time and beat the whites until they are stiff peaks.
  • Combine the egg yolks with the chocolate mixture.
  • Stir in 1/4 of the whites then fold in the remaining egg white mixture gently but thoroughly.
  • Spoon the batter onto the jelly-roll pan. Spread it evenly and bake the cake in the middle of the oven for 15 minutes or until a cake tester inserted comes out clean.
  • Turn the oven off and open the oven door. Let the cake stand in the oven for 5 minutes.
  • Transfer the pan to a rack. Cover the cake with dampened paper towels and let the cake cook to room temperature. About 15 minutes.
  • Remove the towels and run a knife along the side to release the wax/parchment paper.
  • Cover the top of the cake with another piece of parchment/wax paper and a baking sheet.
  • Invert the cake onto the baking sheet and peel the wax paper off the top.
  • In a saucepan combine the heavy cream with the chocolate and cook. Stirring until the chocolate is melted and the mixture is slightly thickened. Transfer the mixture to the mixer bowl and chill. Do not let it solidify.
  • After it has cooled, beat the chocolate cream until it forms soft peaks and stir in the coffee. I will also add a tsp of vanilla.
  • Spread the filling over the cake leaving about a 1 inch border.
  • Starting with the long side, roll up the cake jelly-roll style, lifting it with the wax paper and finishing with the seam side down.
  • Just before I roll it to the end I move it to the platter then pull the last bit of wax paper out.
  • Chill the roll covered loosely. Before serving, trim the ends and sprinkle with powdered sugar. You can also make this with the semi sweet then take the dark chocolate making another batch of the ganache. While it is in the thick pudding like state, pour it over the roll. Allow that to set up Then slice.I would do that at the point that it needs to be chilled.