Name: flourless chocolate mint cake roll
Prep time: 25 min
Cook time: 16 min
Total time: 50 min
Yield: 12
Ingredients: 50 grams (1/2 of a good quality chocolate bar) dark chocolate, chopped; 3 tablespoons heavy whipping cream; 1 teaspoon peppermint extract; 1 cup whipping cream; ¼ cup powdered sugar; ½ packet (1 ¼ teaspoon gelatin); 1 teaspoon peppermint extract and a few drops for green food coloring; 4 large eggs separated, room temperature; ½ cup granulated sugar (divided); ¼ cup cocoa powder; 1 teaspoon vanilla; 1/8 teaspoon salt; pinch of cream of tartar; Powdered sugar for dusting

Dark chocolate peppermint ganache, moist, flourless chocolate sponge cake, and minty whipped cream filling make this flourless chocolate mint cake roll perfect for Saint Patrick’s Day or Christmas.

Saint Patrick’s Day is just a week away. Becks is coming home on Monday for spring break and she’s bringing one of her friends.

My son, Tim, got a place of his own and is moving out today. On top of that some roses I ordered came in yesterday and I need to get them planted. So I’m spring cleaning, gardening and stocking up on treats.

I can’t imagine celebrating without a cake. Roll cakes are so fun and not really as hard as they look. This one is small so you don’t have to roll it while it cools. The flourless chocolate sponge is also really flexible so it doesn’t crack like my Buche de Noel does.

I love chocolate and mint together. You just can’t go wrong. I also love whipped cream filling in a chocolate roll cake. It reminds me of Ding Dongs. This cake has peppermint extract and a little green food coloring in the whipped cream filling.

Last fall I learned a trick for making a tight roll on a roll cake. After you roll the cake, loop a sheet of parchment paper around the cake so that both ends are free on one side.

Put a ruler on the top parchment paper with the long side of the ruler along the cake’s edge. Hold the ruler up against the bottom of the cake and gently pull on the bottom side of the parchment until the roll is as tight as you want it.

Yield: about 12 servings

flourless chocolate mint cake roll

Prep Time 25 minutes

Cook Time 16 minutes

Additional Time 9 minutes

Total Time 50 minutes

Ingredients

Sponge Cake

4 large eggs separated, room temperature
½ cup granulated sugar (divided)
¼ cup cocoa powder
1 teaspoon vanilla
1/8 teaspoon salt
pinch of cream of tartar
Powdered sugar for dusting

Filling

1 cup whipping cream
¼ cup powdered sugar
½ packet (1 ¼ teaspoon gelatin)
1 teaspoon peppermint extract and a few drops for green food coloring

Dark Chocolate Peppermint Ganache

50 grams (1/2 of a good quality chocolate bar) dark chocolate, chopped
3 tablespoons heavy whipping cream
1 teaspoon peppermint extract

Instructions

Chocolate Sponge cake

Grease a 9 x 13" jelly roll pan (I use cooking oil and a paper towel). Line the bottom with parchment paper and grease the top of the parchment paper.
Place egg yolks and ¼ cup sugar in a large bowl. Beat on high until the yolks are pale and thick.
Stir in cocoa powder, vanilla and salt.
Place egg whites in a separate bowl and beat on high with a whisk attachment for a minute. Add cream of tartar and beat until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
Fold egg whites into chocolate mixture one third at a time. Spread in prepared pan. Bake at 375°F for 15 minutes. Top should feel springy when it's done.
Let cool in pan until warm to the touch but not hot. Loosen the sides with a sharp knife. Sprinkle top with powdered cocoa and invert onto parchment paper. Remove the bottom parchment (which is on top now). Let cool completely.

Mint Whipped Cream

Sprinkle gelatin on top of whipping cream. Add peppermint extract and let sit for a few minutes to soften the gelatin
Beat whipping cream until soft peaks form. Sift powdered sugar over bowl and beat to combine. You should end with stiff peaks. Do not overbeat.

Dark Chocolate Peppermint Ganache

Heat whipping cream until scalding hot. Add chocolate and let sit for a few minutes. Stir until smooth. Stir in peppermint oil.

Assembly

Spread the peppermint whipped cream over the top of the sponge cake. Leave about 1 inch bare along one side. You will roll the cake toward that side and the filling will spread into the gap.
Use the parchment paper to roll the cake. I rolled mine starting with the 13 inch side so I had a long narrow cake. You can roll along the 9 inch sides to make a shorter, fatter cake.
When you have rolled the cake, wrap in the parchment paper and refrigerate a few hours until set.
Place the log on the serving plate seam side down and cover with the dark chocolate peppermint ganache (I used a spoon to sculpt mine). If desired, cut the ends off and use as branches.
Refrigerate until ready to serve.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 350Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 75mgCarbohydrates: 40gFiber: 1gSugar: 36gProtein: 5g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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flourless chocolate mint cake roll