Gluten Free Flourless Chocolate Toffee Roll Recipe
I love a good flourless chocolate cake! For years after going gluten free it was my go-to dessert when wanting to impress or simply indulge.
Typically flourless chocolate cakes are dense and truffle-like. Nothing wrong with that. I mean what’s not to love about rich, deep, intense chocolaty goodness?
I can be a fan of intense. I am positively addicted to “The Walking Dead.” If you haven’t seen the hit TV show about the zombie apocalypse then you will just have to take my word for the fact that being surrounded by the walking dead, having to cut off heads and limbs, and protecting your jugular from being ripped open can get a tad intense.
But I don’t always want intense. Sometimes I am in the mood for something light and airy.
This Gluten Free Flourless Chocolate Toffee Roll recipe fits the bill; it is almost lighter than air.
The secret to its lightness is eggs. I start off with pastured cage free eggs (I like Nature’s Yoke), separate the yolks from the whites, beat the yolks with sugar to form a thick, pale ribbon then toss in some cocoa powder and a touch of coffee. The whites are whipped into heavenly peaks. The two get folded together then baked in a jelly roll pan. After cooling, the ethereal cake is rolled with whipped cream flecked with toffee bits – just a touch of crunch added to an otherwise gossamer concoction.
Rich, dark, and intense have their place in the world. But every now and again we need some lightness in our lives.
Preheat oven to 350 degrees. Spray a rimmed baking sheet (jelly roll pan) with cooking spray. Line with parchment paper, spray the parchment with more cooking spray and dust with 1 tablespoon of cocoa powder.
With an electric mixer beat the egg yolks with the granulated sugar on high speed until thick and pale yellow in color. Add 2 tablespoons cocoa powder, coffee and vanilla, beat in.
With clean beaters in a clean bowl beat the egg whites until stiff peaks form. Scoop about a quarter of the egg whites and stir into the yolk mixture. Fold in the rest of the egg whites in three additions. Spread the batter into the prepared pan and bake for 20 minutes. Let cool in the pan.
When cool, sprinkle 1 tablespoon cocoa powder over the top of the roll. Run a knife around the edges of the cake. Place a piece of parchment paper on top of the cake and place a sheet pan on top of that; invert to release the cake from the pan. Remove the parchment paper that is now on top of the cake.
Whip the heavy cream with the powdered sugar until soft peaks form. Fold in the toffee bits. Spread the cream over the top of the cake and roll, short end to short end. Dust with powdered sugar if desired.
*Left over coffee from the morning or day before if fine
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