Gluten-Free Chocolate Roll
 
Prep time
Cook time
Total time
 
Chocolate Rolls are delicious. If you like chocolate, this is a great recipe for you!
Author:
Recipe type: Dessert
Cuisine: Chocolate Roll
Serves: One 10 inch by 4 inch log.
Ingredients
  • 5 eggs, separated
  • 1 cup white sugar
  • ¼ cup dark dutch cocoa
  • 1 teaspoon vanilla extract
  • ⅛ cup cornstarch
  • ⅛ cup rice flour
  • Powdered sugar
  • 1 cup frosting (see Mom's Cream Cheese Frosting if you need a recipe)
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet (with edges) with wax paper. The wax paper must be VERY WELL GREASED with butter and sprinkled with cornstarch.
  2. Separate the eggs. In a large bowl, beat the whites until stiff.
  3. In another bowl, combine the sugar, coca, and flours.
  4. In a third bowl, beat the egg yolks until well blended. Fold in the flour mixture and stir in the vanilla extract.
  5. Gently fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
  6. Cook for about 25 minutes on a middle or upper rack in your oven. It is extremely important that you do not burn the bottom of the roll! When you remove it from the oven, the chocolate roll should feel soft and spongy to the touch, but not undercooked.
  7. Turn the cake over onto a towel sprinkled with confectioner's sugar. Peel off the parchment paper and roll the cake up inside the towel. Let the cake cool completely, inside of the towl.
  8. Unroll the cake when completely cooled and spread with whipped cream, ice cream, or frosting (your choice). Roll it up when it is evenly spread with topping.
  9. Refrigerate for fifteen minutes, then leave on the counter until served. If you are not going to eat it within four hours of making it, then leave it in the refrigerator until you eat it. If you leave it in the refrigerator, it will dry out to some degree.
Notes
You can make an “ice cream” chocolate roll, a “whipped cream” chocolate roll, or a “frosting” chocolate roll. I usually make it with frosting, but any of the three will work. It is best not to put too much filling in the chocolate roll; because it can overpower the chocolate cake taste.
Recipe by I Am Gluten Free at http://www.imglutenfree.com/gluten-free-chocolate-roll/