The in-laws were over for dinner last night and I decided i wanted something for dessert I hadn’t made in a while. I headed downstairs to peruse some of the older cookbooks and out fell a handwritten recipe I must have copied from somewhere years ago. No idea really where it came from. But it’s definitely my scrawl… But oh – am I ever glad i found it! It may just be the best desset I’ve had in years!
It is the most rich, chocoaltey tasting, yet light chocolate roll I have ever had. No flour! Gluten free! Someone had to have given me the recipe and I just never made it, because I’d remember this! Delicious. Fantastic. It’s like eating chocolate air… It was sooooo good!!!
So – here it is… Easy enough to make. A bit time consuming, but it’s worth it!!!
- 8 oz chocolate. I used Ghirardelli semi-sweet
- 6 eggs, separated
- 2/3 cup sugar
- 1 tsp vanilla
- pinch of salt
- pinch of cream of tartar
Melt chocolate with 1/4 cup water. Beat yolks with 1/3 cup sugar about 5 minutes – until really creamy. Fold in chocolate. Whip whites with salt, cr of tartar and vanilla until stiff. Fold whites into chocolate. Spread in pan (I lined with parchment and sprayed with food release.) Bake at 350 about 12-13 minutes.
It raised up and then fell when I took it out of the oven, and it cracked like hell when I rolled it. It’s supposed to. I filled it with whipped cream that I added powdered sugar and cocoa powder and vanilla. And I sifted cocoa/powdered sugar on top to make it look pretty!
Oh… and since I’ve done lots of baking in my life… after it cooled, I sifted some cocoa powder/powdered sugar on the cake, placed a sheet of parchment on top, and then flipped it over onto another sheet pan. Then I spread the filling on and used the parchment to help roll it up. The cocoa helped to keep the cake from sticking – and added even more chocolate flavor1