Gluten Free Flourless Chocolate Toffee Roll Recipe

by Carol Kicinski on February 25, 2014

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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.

Gluten Free Flourless Chocolate Toffee Roll Recipe

Gluten Free Flourless Chocolate Toffee Roll Recipe

Ingredients

Gluten free, non-stick cooking spray
8 large eggs, separated
2/3 cup granulated sugar
4 tablespoons unsweetened cocoa powder
2 tablespoons brewed cold coffee*
1 cup heavy cream
2 tablespoons powdered sugar plus more for garnish
1 teaspoon pure vanilla extract
1/3 cup toffee bits

*Leftover coffee from the morning or day before is fine

Directions

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.

Servings:

This Gluten Free Flourless Chocolate Toffee Roll recipe serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 5 comments… read them below or add one }

sylvie March 19, 2015 at 2:03 pm

I don’t go on a gluten-free diet but I’m gonna dream about this roll until it’s in my kitchen!

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JBloesch March 17, 2018 at 12:12 pm

Not only gluten intolerant, but also, lactose intolerant. I can’t have most fruits and my used-to-be favorite vegetables like broccoli, green beans, mushrooms, okra, summer squash. Also, absolutely NO SOY, NO TOMATOES, NO STRAWBERRIES, NO COCONUT, NO GARLIC , NO MOLASSES OR HONEY, NO SALAD DRESSINGS (I USE VINEGAR), NO CITRUS. HELP!!

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Carol Kicinski March 20, 2018 at 2:38 pm

Hi Jayne,
Sorry to hear that! There are still plenty of foods you can eat, it will just take some substitutions and trial and error to narrow down some staples you can make regularly. Be patient and keep trying and you can absolutely do this! I recommend you use our search box on the website and type in a favorite food that you can still eat and see what recipes come up. It sounds like you can still have almond milk since you can’t do lactose, soy, or coconut – is that right? If so, use almond milk as your substitute milk when possible. And any recipe that calls for molasses or honey you can swap with agave nectar or maple syrup, if those two are still on the table for you. And here is where you can find dairy free and dairy free adaptable recipes that of course are also gluten free: https://simplygluten-free.com/dairyfree. Some might use the other allergens so you’ll have to search through them a bit or make substitutions. See where this gets you and let me know if you have any additional questions. I hope it helps!
xo,
Carol

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Jennifer March 28, 2018 at 2:29 pm

Can you use something else instead of the coffee or just leave the coffee out? I would love to make this, but I’m allergic to coffee.

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Carol Kicinski March 30, 2018 at 9:34 am

Hi Jennifer,
Yes, you can leave it out and it will still be delicious! Enjoy :)
xo,
Carol

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