Chocolate Swiss Roll gluten free

subheading: For gluten free chocolate sponge:

2 oz (60 g) dark chocolate, chopped (I love Guittard's 64% and 72% chocolate - you can use either, depending on how bitter-sweet you want the sponge to be)

½ stick (57 g) unsalted butter

4 medium eggs, room temperature

¾ cup (150 g) granulated sugar

¾ cup (90 g) plain gluten free flour blend (I've used a simple shop-bought gluten free flour blend containing only rice, potato and maize flour with no added xanthan gum)

¼ tsp xanthan gum

¼ cup (30 g) cocoa powder

½ tsp baking powder

½ tsp baking soda

pinch of salt

subheading: For mascarpone whipped cream filling:

1 cup (240 mL) heavy/double cream

4 to 5 tbsp (30 to 40 g) powdered/icing sugar (I prefer a less sweet filling, but feel free to increase the amount of powdered sugar according to taste)

¼ cup (56 g) mascarpone cheese

subheading: For chocolate ganache glaze:

6 oz (175 g) ~60% dark chocolate, chopped (I recommend Guittard's 64% chocolate - if you use a higher cocoa percentage chocolate, you will need to increase the amount of cream to reach the right pouring consistency)

1 cup 2 tbsp (265 mL) heavy/double cream

Directions at theloopywhisk.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer