Have you tried a flourless cake? If not, you’re in for a treat. Making cake without flour might sound odd, but the result is anything but. A flourless cake can be light, airy and melt-in-your-mouth delicious — rich and indulgent while still having a delicate, cloud-like texture. If you’re skeptical, give this recipe a try. It looks impressive but is straightforward to prepare; it takes a bit of time, but nothing too difficult.
This version is adapted from Smitten Kitchen, the first food blog I followed and one I’ve admired for years. I originally made the round layered version, and while both styles taste the same, the presentation changes the impression — a roll or a layered cake each looks quite polished and professional. Deb’s post also shares a funny childhood anecdote: her mother nicknamed the cake “shit cake” because it took so many expletives to get the roll right. I was intimidated, too, until I used a slightly larger pan; a wider, thinner cake is easier to roll without cracking. The original recipe recommends a 10 x 15-inch jelly roll pan; I used about a 12 x 15 and had no problems. If you want an easier roll, choose a larger pan — just be prepared for a bit of cocoa powder mess while rolling.
This cake is wonderfully decadent and, because it’s flourless, it’s naturally gluten-free. My brother Devide devoured it in seconds and immediately asked for another slice. Even my mother, who isn’t a big chocolate fan, enjoyed it. It’s the kind of dessert that makes people smile — a perfect treat to share with someone you care about.
Print Recipe
Flourless Chocolate Cake Roll
Ingredients
- For the cake
- 6 ounces (about 1 cup) semisweet or bittersweet chocolate, chopped or chips
- 3 tablespoons water or strong coffee
- 6 large eggs separated, at room temperature
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 2 tablespoons unsweetened cocoa powder divided
- For the filling
- 1 cup heavy or whipping cream
- 2 to 3 tablespoons powdered sugar add more if you prefer a sweeter filling
- 1/2 teaspoon vanilla extract or 1–2 tablespoons of a liqueur such as Marsala, or a combination
Instructions
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Preheat the oven to 350°F. Butter or oil a 10-by-15-inch shallow baking pan or jelly roll pan. Line the bottom lengthwise with a piece of waxed or parchment paper that extends up the short sides by about an inch.
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Melt the chocolate with the water or coffee in a small saucepan over very low heat until about 75% melted. Remove from heat and stir until smooth. Allow to cool slightly.
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Beat the egg yolks with an electric mixer until pale and creamy. Gradually add the sugar and continue beating until the yolks are pale and ribbon-like. Gently fold the melted chocolate into the yolk mixture.
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In a clean bowl with clean beaters, whip the egg whites with the salt until they form stiff peaks.
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Stir about one-quarter of the beaten egg whites into the chocolate-yolk mixture to lighten it.
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Fold the remaining egg whites into the batter in three additions, keeping the mixture airy.
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Pour the batter into the prepared pan and smooth the top. Bake for about 15 minutes, or until the cake feels dry to the touch but still very soft and a toothpick inserted in the center comes out clean. The cake may seem slightly underbaked — that’s okay.
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Transfer the pan to a cooling rack and cover the top with a lightly damp towel or two layers of damp paper towels for 10 minutes to prevent drying and cracking.
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Remove the towels and run a knife around the edges of the cake. Sift one tablespoon of cocoa powder over the top, then cover the cake with a piece of waxed or parchment paper slightly longer than the pan.
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Place the back of a baking sheet or a large flat tray over the parchment and carefully invert the cake and paper onto it. Gently peel off the parchment that was on the underside of the cake. Sift the remaining tablespoon of cocoa powder over the exposed underside and cover the layer with a thin tea towel or flour sack towel.
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Using the parchment underneath to help lift and roll, roll the cake from short end to short end with the towel inside. Allow it to cool completely in this rolled shape.
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Once the cake is cool, whip the heavy cream with the powdered sugar and vanilla (or liqueur) until stiff peaks form.
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Prepare your serving plate and place it near the cake roll for easy assembly.
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Gently unroll the cake and remove the towel. Spread the whipped cream filling evenly over the surface. Use the parchment to help re-roll the cake, then place it seam-side down on the serving platter.
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Serve immediately in 1-inch slices, or refrigerate until ready to serve.