Wednesday, January 22, 2014

Chocolate Espresso Roll

Chocolate Espresso Roll
This recipe is divine. There really are not too many adjectives to describe this dessert. I have kept this recipe a secret and all to myself (and my mom) for a year and a half and thought I'd share it with you. Believe me, when this goodness enters your mouth, YOU WILL THANK ME!

Makes one roll and serves 8-10 slices.*Cake Ingredients
4 eggs, separated - reserve two egg yolks
1 cup white sugar
1/4 cup butter, softened
3/4 cup gluten free flour **see below (or all-purpose flour)
1/4 cup unsweetened cocoa powder
1/4 cup buttermilk
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
*Filling Ingredients
1/4 cup powdered sugar for sprinkling
2Tbsp unsweetened cocoa powder for sprinkling
8oz cream cheese, softened
1 cup powdered sugar
6 Tbsp butter, softened
2 Tbsp instant espresso or instant coffee granules mixed with 1 Tbsp water

Preheat oven to 350 degrees. Spray a parchment lined 17x11 inch jelly roll pan with non-stick cooking spray. Set aside.
Beat egg whites in a large bowl at high speed until stiff peaks form. Set aside.
Combine 2 egg yolks, sugar, butter, and vanilla in a large bowl and beat until well mixed and creamy. Reduce speed to low and add all remaining cake ingredients and beat until well mixed. Gently fold in egg whites until thoroughly combined.

Pour into your prepared pan and spread evenly, making sure all corners have even amounts of cake and the middle of the pan is even as well. Bake 15-20 minutes for gluten free flour and 10-15 minutes for wheat flour. It is done baking when the center slightly bounces back after touching it. Remove from oven and run a knife around the edges of the pan immediately. Let the cake cool 20 minutes in the pan.
After cooling, invert the cake onto a smooth dish towel (do not use terry cloth) sprinkled generously with powdered sugar and cocoa powder (see photo).

Carefully, remove the parchment paper off the cake and turn it over clean side down and roll the cake, parchment paper and towel together slowly. Cool completely, seem side down. Approximately 30 minutes.
Dissolve instant espresso in water in a small bowl and set aside. Beat cream cheese and butter together until smooth. Add powdered sugar and finally the espresso and beat until completely combined.

Carefully unroll the cake and remove the parchment paper. Evenly spread filling over cake. Roll the cake by carefully lifting the towel and rolling with fingers, ending with the seam side down.

Roll in plastic wrap and freeze for 1-2 hours. Remove and slice and consume as quickly as possible. Don't share, this is too good to let others have any :)

**Gluten Free Flour Blend:
Makes approximately 3 cups
1-1/4 brown rice flour
3/4 cups sorghum flour or millet flour
2/3 cups cornstarch
1/4 cup tapioca starch
1tsp xanthan gum
Thoroughly mix all ingredients together and store in an airtight container.

Eat and enjoy!