Nut-Free Deluxe Chocolate Roll
Indulge in the decadent simplicity of this Nut-Free Deluxe Chocolate Roll, a dessert that’s as impressive as it is allergy-friendly. This rich and airy chocolate sponge cake pairs perfectly with a luscious, creamy ganache filling, offering a divine balance of texture and flavor in every bite. Made with pantry staples like cocoa powder, heavy cream, and semisweet chocolate chips, this recipe delivers a nut-free spin on a classic treat, perfect for those with dietary restrictions or nut allergies. The cake’s light, sponge-like texture is achieved through careful folding techniques, while its elegant rolled presentation makes it a showstopper for special occasions. Finished with a dusting of powdered sugar, this chocolate roll is as stunning as it is delicious. With just 12 minutes of baking time and customizable filling options, it’s a must-try dessert that’s sure to impress both family and guests alike.
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Ingredients
- 0.5 cup unsweetened cocoa powder
- 0.75 cup all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 0.75 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tablespoons butter
Directions
Step 1
Preheat the oven to 350°F (175°C). Line a 10x15 inch jelly-roll pan with parchment paper, leaving extra paper hanging over the edges for easy removal later.
Step 2
In a medium bowl, whisk together cocoa powder, flour, baking powder, and salt until well combined.
Step 3
In a large mixing bowl, beat the eggs using a hand mixer until they are pale and thick, about 5 minutes. Gradually add the granulated sugar and continue beating until the mixture is fluffy.
Step 4
Add vanilla extract to the egg mixture and mix until incorporated.
Step 5
Gently fold in the dry ingredients into the egg mixture using a spatula until just combined. Be careful not to overmix.
Step 6
Pour the batter evenly into the prepared pan and spread with a spatula to ensure the batter reaches all corners.
Step 7
Bake for 10-12 minutes or until the cake springs back when lightly pressed.
Step 8
Dust a clean kitchen towel with some of the powdered sugar. Carefully turn the cake out onto the towel immediately after baking.
Step 9
Peel off the parchment paper and roll the cake up with the towel, starting from one of the short sides. Allow the cake to cool completely while rolled.
Step 10
To make the filling, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips and butter, stirring until everything is melted and smooth. Let cool to room temperature, then refrigerate until it has a spreadable consistency, about 1 hour.
Step 11
Once the cake is cooled, carefully unroll it and spread the chocolate filling evenly across the surface.
Step 12
Re-roll the cake without the towel this time. Transfer the roll to a serving platter, seam side down.
Step 13
Dust the top with additional powdered sugar before slicing and serving.
Nutrition Facts
| Serving size | 1197.3 grams (1197.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4076 |
| Total Fat 204.60g | 262% |
| Saturated Fat 116.40g | 582% |
| Polyunsaturated Fat 0.70g | |
| Cholesterol 1050mg | 350% |
| Sodium 1549mg | 67% |
| Total Carbohydrate 562.90g | 205% |
| Dietary Fiber 61.30g | 219% |
| Total Sugars 398.60g | |
| Protein 73.40g | 147% |
| Vitamin D 165IU | 823% |
| Calcium 435mg | 33% |
| Iron 35mg | 196% |
| Potassium 3000mg | 64% |
Source of Calories