For a former chocoholic, I dreamt of baking that ultimate chocolate cake. I searched high and low for the ultimate chocolate dessert and finally found it. It’s a flourless cake; has the smoothness of a mousse; a cream filling that makes it more moist; and a frosting that is totally decadent. Since I did a little tweaking, I named it after daughter Marise, my princess.
Princess Marise Chocolate Roll
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Loading...Mouse-smooth flourless chocolate roll with a cream filling and decadent chocolate frosting.
Ingredients
- Main Roll:
- 170 grams Lindt dark chocolate 70% cocoa - broken into little pieces
- 5 tablespoons espresso or double-strength coffee at room temperature; 2 tablespoons for the cake and 3 tablespoons for frosting
- 1 tablespoon Kahlua or Tia Maria coffee Liquor
- 6 egg separated - ¾ cup (180 ml) egg whites and ½ cup (120 ml) egg yolks
- ¾ cup (150 grams) white granulated sugar
- Filling:
- 1 ¼ cup (300 ml) whipping cream
- 3 tablespoons confectioners' sugar (icing sugar)
- ½ teaspoon vanilla extract
- Chocolate Glaze:
- 4 tablespoons (56 grams) unsalted butter at room temperature
- 2 tablespoons coffee - at room temperature
- 1 tablespoon Kahlua or Tia Maria coffee Liquor
- 3 tablespoon light corn syrup
- 115 grams dark and milk Lindt chocolate or all dark - broken into little pieces
Instructions
Prepare your pan and oven:
Place oven rack in center of oven; heat oven to 350ºF (180ºC)
Coat sides and ends of 15 ½ inches x 10 ½ inches x 1-inch jelly roll pan with oil.
Line pan with oiled parchment or baking paper or aluminum foil, overhanging 1-inch on both ends of pan. Reserve.
Main roll
Melt chocolate with 2 tablespoons of espresso and 2 tablespoons of the coffee liquor. Melt half and then remove from heat and continue to stir to melt. Set aside.
Beat egg yolks in medium mixer bowl at high speed 1 minute; gradually beat in granulated sugar.
Continue beating at medium speed until mixture is pale yellow and slightly thick; about 3 minutes.
Turn speed to low and gradually beat chocolate mixture into egg mixture.
In a large mixer bowl, beat egg whites at high speed until stiff but not dry peaks form.
Fold chocolate mixture thoroughly into whites using spatula or wire whisk, carefully.
Spread mixture in reserved pan, in even layer, using the back of a large wet spoon.
Bake for 15 minutes.
Transfer pan to wire rack and cover with a slightly dampened, lightweight kitchen towel.
Cool to room temperature.
Remove towel and lift roll onto cooling rack.
Filling:
Whip cream in chilled mixer bowl at medium speed until soft peaks form.
Add powdered sugar and vanilla.
Continue beating cream while drizzling in remaining 3 tablespoons espresso; beat until cream holds its own shape.
Assemble the roll:
Fill roll with whipped cream, leaving one inch space on one lengthwise side.
Carefully roll lengthwise, starting from side with full cream.
Place on serving tray and chill for at least 30 minutes.
In the meantime make the chocolate glaze.
Measure butter, coffee, coffee liqueur, and corn syrup into small saucepan.
Heat over low heat to boiling.
Boil slowly, stirring constantly, 1 minute.
Remove from heat.
Stir in chocolate and whisk until smooth.
Let stand until slightly cool and thickly coats a wooden spoon dipped into it, about 10 minutes.
Use immediately to frost roll.
Chill for about 1 hour and then serve.
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