Chocolate Cake Roll

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A Chocolate Twist on our favorite Swiss Roll Recipe makes this Yule Log a new everyday favorite! This Gluten Free Chocolate Swiss Roll combines a light chocolate sponge cake with a sweet centre of vanilla whipped cream covered in a rich chocolate ganache.

Bake this delicious treat with our naturally Gluten Free Flour blend Anything But Ordinary Plain Flour.

Gluten Free · Nut Free

Makes 1 x 25cm / 10inch roll Serves 10-12

Ingredients

Roll

4 eggs

120mls maple syrup

35g Anything But Ordinary Plain Flour

35g GF cornflour

20g cocoa powder

1 tspn baking powder

1 tspn vanilla extract

1 tspn instant coffee granules

1 tspn hot water

Filling

250mls whipping cream

35g icing sugar

1 tspn vanilla extract

Ganache

125mls cream

100g dark chocolate

Method

Preheat oven to 170 degrees Celsius.

Line a 30cm x 25cm tray with baking paper.

Notes

Sieve Anything But Ordinary Plain Flour, cornflour, cocoa and baking powder, gently stir a few times. Set aside.

Dissolve coffee in hot water.

Separate eggs. In a small mixing bowl use beaters to whip egg whites until stiff. Add the maple syrup and beat to combine. Add egg yolks, vanilla and coffee and beat just a little to mix through.

Sieve the flour mix onto the egg mixture a little at a time and with a spoon or spatula fold it into the eggs being careful to retain the fluffiness.

Continue this sieving and folding until all the flour is in the egg mixture. When no pockets of flour remain pour into prepared tray and gently level.

Bake 17 - 20 minutes, rotating tray halfway through baking. It should be browned and a skewer will come out clean when cooked.

Lay a piece of grease-proof or baking paper on top of the sponge and a cookie tray on top, then carefully flip the lot over to tip out the hot sponge.

Lift off the hot tray and carefully peel the baking paper from the sponge.

Using the grease-proof roll it up from the short side and place the paper wrapped roll on a wire rack to cool.

Filling

Pour the cream into a small mixing bowl and sieve in the icing sugar. Add vanilla.

Whip until firm peaks form but mind not to overdo and curdle the mix.

Ganache

Heat the cream in a small saucepan almost to point of simmering. Remove from heat and add chopped chocolate.

Leave for a few minutes to melt then combine well until a smooth spreading consistency. It may need to sit for 5 minutes or so to thicken.

To Assemble

Once the chocolate roll is cold, carefully unroll and spread on the cream filling.

Roll up again and place on a wire rack over a tray.

Pour ganache over the top letting it run down the sides. Spread with a palette knife all over and down to the base, scooping any dripping ganache back on to the roll.

Let it set and serve immediately or keep in a covered container in the fridge.

Notes

Best eaten within a day or two of making.