Cake rolls are one of the desserts I love to make while in a hurry. It’s easy to make, quick and the result will always look more impressive than just a plain pound cake.
This chocolate cake roll is gluten free and combines chocolate cake with luscious pistachio cream. If you like pistachios and chocolate together – you will love it!
Photo: Natalie Levin
Gluten Free Chocolate Cake Roll with Pistachio Cream
For chocolate cake roll:
- 3 large eggs at room temperature
- Pinch of salt
- 100 grams (1/2 cup) sugar
- 1 tsp. vanilla extract
- 15 ml. (1 tbsp.) vegetable oil
- 35 grams (1/4 cup) cornstarch
- 35 grams (1/3 cup) almond meal
- 30 grams (3 tbsp.) cocoa powder
- 1 tsp. baking powder
For pistachio cream:
- 375 ml. (1 1/2 cups) whipping cream (very cold)
- 40 grams (2 tbsp.) pistachio paste
- 50 grams (5 tbsp.) icing sugar
- 20 grams (2 tbsp.) vanilla pudding powder
- 1/2 tsp. vanilla extract
Dark chocolate ganache:
- 100 grams dark chocolate
- 125 ml. (1/2 cup) whipping cream
Decoration:
- roasted pistachios (coarsely chopped)
- some grated dark chocolate
- Chocolate Roll: preheat oven to 170c degrees and line a baking tray with lightly greased baking paper.
- In an electric mixer bowl whip eggs, salt, sugar and vanilla on high speed until you get a very fluffy and bright mixture.
- Add oil, cornstarch, almond meal, cocoa powder and baking powder and fold gently until mixture is smooth.
- Pour the batter onto the pan, and spread it evenly on the pan using a spatula.
- Bake for about 8-10 minutes or until set.
- Cool completely at room temperature.
- Turn the roll onto a clean surface and separates the baking paper.
- Pistachio cream: in a bowl of a mixer whip cream, pistachio paste, powdered sugar, whipped cream stabilizer and vanilla on high speed until creamy and very stable.
- Spread 2/3 of the amount of cream on the chocolate roll and spread evenly. Roll tightly and let cool in the refrigerator for about 1/2 hour.
- Transfer the remaining cream into a piping bag fitted with a large round piping tip and keep in the refrigerator until decorating the cake.
- Dark chocolate ganache: chop the chocolate and put in a bowl. Add heavy cream and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
- Place the roll on a rack and cover it with chocolate ganache.
- Cool the roll for about 1/2 hour in the refrigerator until the ganache sets.
- Pipe small mounds of pistachio cream on top, and sprinkle chopped toasted pistachios and grated chocolate.
- It is recommended to make the roll (without any decoration) one day before serving.
- Keep the chocolate cake roll in a closed container in the refrigerator up to 4-5 days.
Photo: Natalie Levin