How many of you are secretly happy for a Halloween night with trick-or-treaters knocking at the door and the excuse to stash pounds and pounds of candy at the house?
I was!
Well, the kids are grown and neighborhood kids are not knocking these days.
This cake is a great consolation: flour-less, moist, creamy and light.
Recipe is from Rose Levy Beranbaum The Cake Bible
INGREDIENTS: 8 servings
- 6 eggs, separated
- 2/3 cup sugar (132 g.) (1/3 for the egg whites, 1/3 for the egg yolks)
- 2 tbsp of unsalted butter (28 g.)
- 1/3 cup +1 tbsp of cocoa powder (37 g.)
- 2 oz of boiling water (60 g.)
- 3/4 tsp of cream of tartar
- 1 tsp of vanilla extract
METHOD:
- Preheat the oven to 350F. Grease and line a 17-inch by 12-inch jelly-roll pan, then grease and flour the parchment paper as well. Place the cocoa (less one tablespoon) in a small bowl, pour boiling water over it and add the butter and vanilla; stir to combine the mixture until creamy.
- Beat the egg whites; when frothy, add the cream of tartar; add the sugar gradually when the eggs have already formed a soft peak and beat till shiny and the peaks are stiff. Transfer to another bowl and now beat the egg yolks with the remaining sugar until thick and light-colored. Add the cocoa mixture and stir until combined.
- Combine the meringue with the chocolate mixture, little by little, and folding the meringue gently into the chocolate. Spread on the pan and bake for about 17 minutes (or when the cake is puffed up and springs back when touched with a fingertip).
- Wet a clean towel and wring it out; as soon as the cake comes out, sprinkle the cocoa all over and place the wet towel on the cake. Using the parchment paper, roll the cake with the towel and let it cool.
I filled the cake with one cup of whipping cream whipped with one tablespoon of powdered sugar and a half-teaspoon of vanilla; served it with some pureed berries.
19 Comments
A delicious looking roulade! I’d love some for dessert.
Cheers,
Rosa
LOVE your presentation. My kids also grown/gone so we don’t get any ghosts/goblins at the door. No excuse to buy lots of candy. But don’t need one to make this .
This so cool!! Happy Halloween!
This absolutely fantastic Joumana and just the kind of thing I can dig into Halloween or not
chow! Devaki @ weavethousandflavors
This looks ghoulishly delicious! Lovely recipe!
A delicious roulade Joumana, thanks for sharing,have a good day….
Delicious, Happy Halloween.
We don’t get as many kids anymore. Sigh. I have a lot of chocolate left over. This is good for any day of the year – don’t need to wait until next Halloween to have it. But love the ghosts and red syrup! Works for kids and adults.
that should be on the cover of a cook book. simply beautiful.
I’m a complete sucker for a cream-filled chocolate roll – this just looks SO good! My vision for the perfect adult Halloween!
Omg, irresistible roulade, fabulous.
This is absolutely fantastic. Happy Halloween.
wow…simple delicious…so choclaty….yummm
What a delicious looking dessert! A beautiful post. Blessings, Catherine
Delicious! I’ve never seen a flourless roulade before and I’m so delighted that you made this.
Un dessert à faire frissonner de plaisirs gourmands….brrrrr
It looks absolutely beautiful – I haven’t made a roulade in ages, with no good excuse. Interesting that you mention a lot of kids aren’t trick or treating these days – I’ve heard the same things from my friends who have recently bought houses and were looking forward to their first halloween with neighborhood kids. Any ideas as to what’s up?
@Yasmeen: It may be for safety reasons, and kids end up going to the YMCA to do this where the parents feel that it is not going to expose them to potential risks.
I will be trying this for sure. The ghost is adorable!