The stars aligned. The exact amount of chocolate was in my pantry. The exact number of eggs in my fridge with, exactly to the drop, the perfect amount of heavy whipping cream.
Confession: my luck ran out when I misread my very own directions. I rolled the cake from the short side instead of the long side like I’m supposed to! Doh! It’s even more gorgeous if you roll it from the long side.
It’s cool though, it still came out, and it’s certainly not hideous or anything.
What you get:
- A flourless “cake” that is not a cake – it’s a souffle! Except you want this souffle to fall so no expert baking skills needed. First time I made this I was actually pretty darn green at baking (and it was even prettier that time since I rolled it from the long side!)
- A light chocolatey spongy cake that’s a bit like a sponge cake.
- Strawberries and vanilla cream – you know that moment when your ice cream is all melty in the bowl and it tastes awesome? Yeah it’s like that but with strawberries!
- A beginner-level dessert that looks expertly baked. Make it to impress a crowd. Or your mother-in-law <— It totally worked on mine!
Recipe adapted from Good Housekeeping Magazine, Apr 2006.
- rice flour for flouring the pan
- 5-ounces semisweet chocolate, broken into pieces
- 1-ounce unsweetened chocolate, broken into pieces
- 6 large eggs, separated
- 6 tablespoons plus ¼ cup granulated sugar
- 2 teaspoons vanilla extract, divided
- ¼ teaspoon salt
- 1½ cups heavy whipping cream
- 2-3 tablespoons powdered sugar
- 16-ounces strawberries, sliced
- Preheat oven to 350 degrees. Grease 15½" x 10½" jelly roll pan. Line pan with wax paper. Grease the wax paper and flour the paper with rice flour.
- In microwaveable dish melt chocolates together. Stir and set aside to cool slightly.
- In mixing bowl beat egg whites until soft peaks form. Gradually sprinkle in 3 tablespoons granulated sugar, 1 tablespoon at a time. Beat until stiff peaks form. Set aside (or if using a stand mixer and you only have one mixing bowl transfer whites to another bowl).
- In another mixing bowl beat egg yolks and 3 tablespoons granulated sugar on high speed for 5 minutes. Mixture should be very thick and pale yellow. Beat in salt and 1 teaspoon of the vanilla on low speed.
- Fold cooled chocolate into egg yolk mixture. Then fold ⅓ of the egg whites in. Fold in remaining egg whites.
- Spread batter in prepared pan. Bake 13-15 minutes until top feels set when lightly pressed.
- Cover cake with a lightly damp cloth towel. Cool in pan on wire rack 30 minutes.
- Meanwhile in mixing bowl with clean beaters, beat heavy whipping cream and ¼ cup granulated sugar on medium speed until stiff peaks form. Beat in remaining 1 teaspoon vanilla on low speed.
- Remove towel from cake. Sift about 2 tablespoons powdered sugar over the cake (if you are gluten free never use a sifter that's been used for regular flour! You can use a mesh strainer if you don't have a sifter).
- Cover cake with a sheet of foil and a large cookie sheet or cutting board. Invert cake; carefully peel off the wax paper.
- Spread whipped cream over cake, leaving ½-inch border. Layer sliced strawberries over the top.
- Starting from a long side and using foil to help lift the cake, roll the cake. The cake may crack a bit and that's ok. (And actually, for the one pictured I goofed and rolled from the short side - in the past I did the long side and it comes out much prettier!).
- Place 2 spatulas under roll and transfer, seam side down, to a long platter. Refrigerate 1-6 hours before serving. It's best eaten the same day.