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Falasteenifoodie's Chocolate Roll Cake

@falasteenifoodie Chocolate Roll Cake



1/2 cup
all-purpose flour
1/4 cup
SCHARFFEN BERGER 100% Unsweetened Dark Chocolate Cocoa Powder
2/3 + 1/4  cup
granulated sugar
1 tsp vanilla extract
1 tsp baking powder
1/4 teaspoon
4 eggs, separated 
1/4 cup
melted butter
1 tsp  espresso powder (optional)
2 blocks SCHARFFEN BERGER 62% Semisweet Dark Chocolate Baking Bar, melted


2 cups
heavy dream
1 tsp
vanilla extract
1/4 cup
powdered sugar



  1. Mix the flour, baking powder, salt and cocoa powder and espresso powder if using, and set aside.
  2. In a bowl, beat the egg yolks and 2/3 cup sugar, along with the melted butter and vanilla extract until pale in color.
  3. Beat the egg whites with the remaining 1/4 cup sugar on high speed until stiff peaks form, about 5 minutes.
  4. Add the yolk mixture to the dry ingredients and mix on medium speed until incorporated.
  5. Finally, using a wooden or rubber spatula, fold in the egg whites slowly, until a lighter brown color appears.
  6. Spray and line a half sheet baking sheet well, and spray again once lined.
  7. Add the batter and spread evenly, it will be thin.
  8. Place in a preheated oven at 350 degrees for 10 minutes. 
  9. For the whipped cream, add the ingredients to a mixer bowl and beat on medium speed until stiff peaks form. 
  10. While the cake is baking, add a large piece of parchment paper or towel, about the size of the pan or bigger, and dust liberally with cocoa powder.
  11. Once cake is ready, immediately flip it on top of the cocoa lined sheet and remove the top parchment paper.
  12. Slowly roll the cake while hot, using the cocoa parchment/towel.
  13. Let it sit at room temperature to cool.
  14. Once completely cooled, fill with whipped cream and top with the melted chocolate. Decorate as desired.

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