Decadent Gluten-Free German Black Forest Cake Roll
Discover the ultimate gluten-free dessert experience with this mouthwatering German Black Forest Cake Roll recipe, combining luscious chocolate cake and velvety whipped cream. Each decadent bite offers an irresistible symphony of flavors and textures, perfect for a special occasion or a luxurious treat.
Allergens
Eggs, Milk
Ingredients
- 1. 6 large eggs, separated 2. 1 cup granulated sugar, divided 3. 3 oz unsweetened cocoa powder 4. 1/4 tsp salt 5. 2 tbsp cornstarch 6. 1/3 cup milk 7. 1 tsp pure vanilla extract 8. 1 cup heavy whipping cream 9. 1/2 cup maraschino cherries, drained and pitted 10. 1/4 cup dark chocolate, finely chopped 11. Confectioners' sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Grease a 15x10 inch jelly roll pan and line with parchment paper.
- In a large bowl, whisk together cocoa powder, 3/4 cup sugar, cornstarch, and salt until well combined.
- Add egg yolks to the dry ingredients and whisk until smooth. Stir in milk and vanilla extract.
- In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Fold the egg white mixture into the cocoa mixture gently. Spread batter evenly into prepared pan.
- Bake for 12 15 minutes or until a toothpick inserted comes out clean. Let cool on wire rack.
- In a large bowl, beat heavy whipping cream until soft peaks form. Fold in maraschino cherries and chopped dark chocolate.
- Spread the whipped cream mixture evenly over the cooled cake. Dust with confectioners' sugar.
- Carefully roll up the cake with the long side facing you, using the parchment paper to help. Chill in the refrigerator for at least 1 hour.
- Slice and serve chilled. Enjoy the exquisite taste of this gluten free German Black Forest Cake Roll!
Chef’s Insight
To enhance the visual appeal, garnish with additional cherries and chocolate shavings.
Notes
Adjust the sugar according to your taste preferences.