Flourless Chocolate Roll with white chocolate filling

Have you ever dreamed soft and fluffy chocolate roll that packed with load of chocolate flavour!

Nothing much in this cake, only chocolate, egg, sugar, oil (and cream in the filling). Because there is no flour in the cake, so it's gluten free, and laking the gluten makes the cake softer with meltable texture. So you can be sure that you will get very chocolaletly cake but the special point is it's very soft and melt in your mouth. 

I know that if you're chocolate lover, you may want to change the type of chocolate in the cake batter, but wait! Using milk chocolate is better as the cocoa powder fills this cake with bitter chocolate taste, so you don't need to add more of it. But you can change the filling into dark chocolate for deeper and darker side of it ^^. 

 Don't forget to prepare the filling before making the cake, as it need to be cool or you won't be able to whip it.

Recipe: Flourless chocolate roll
สูตรภาษาไทย: โรลช็อกโกแลตไร้แป้ง
日本語のレシピ：小麦粉なしチョコロール
Youtube: โรลช็อกโกแลตไร้แป้ง, Flourless chocolate roll, 小麦粉なしチョコロール

Flourless Chocolate Roll

Make 20 cm roll

White chocolate Filling
35g ....................... White chocolate 
20g ....................... Whipping cream (A)
90g ....................... Whipping cream (B)
1/2tsp....................... Vanilla extract

Flourless Chocolate cake
4 ............................. Eggs, Separate egg yolk and egg whites
20g ......................... Granulated sugar (A)
................................. Pinch of salt
20g ......................... Rice bran oil
30g ......................... Milk chocolate
36g ......................... Cocoa powder

40g ......................... Granulated sugar (B)

 Make the filling:

 Heat the white chocolate in a microwave  (600W) for 1-2 minutes.
Stir until melt.

 Heat the whipping cream (A) in a microwave  (600W) for 20 seconds.
Pour into the melted white chocolate.

 Stir to combine, and let it cool for 5 minutes.

 Mix the white chocolate mixture with whipping cream (B) and vanilla extract.
Refrigerate until ready to use.

Preheat an oven to 200C.
Line 20x20 cm pan with baking paper.

  Heat the melt chocolate in a microwave  (600W) for 1-2 minutes.
Stir until melt.

 Sift the cocoa powder, set aside.

 I use rice bran oil.

 Beat the egg yolks and sugar (A) until combine and light in color.
Put the salt and rice bran oil into the bowl, stir to combine.

 Pour the melted chocolate into the bowl, stir to combine.

  Beat the egg whites until foamy.
Pour the sugar (B) into  the bowl gradually.
 Beat until firm peaks formed.

Fold meringue and cocoa powder in 3 additions.

 Fold lightly.

 Until combine.

 Pour into the prepared pan.
Tap lightly to remove large air bubbles.

  Bake for 18 minutes, or until the top of the cake spring back when touch lightly.

 Place a sheet of baking paper on top of the cake, and turn it over.  Remove the baking paper, then place new piece of paper on top.
 Turn the cake over and roll the cake with the paper.

 Let it cool completely on a wire racks.

 Slice the edge of the cake to make sloping edge.

 Lightly cut the cake for easy rolling.

 Whip the filling until soft peaks formed.

 Spread the filling over the cake.

 Roll the cake. Press with ruler and pull the paper to tighten it.

 Refrigerate until set.

Flourless Chocolate Roll with white chocolate filling