When in doubt, call Mom.
This applies to so many things in my life but especially things having to do with food. I asked my mom for chocolate cake recipes that didn't call for flour or dairy and just like that, she pulled up a recipe. But not just any recipe... this turned out to be the favorite of all the gluten free cakes that I tested in advance of my 4 year old's birthday party.
The recipe was based on this one, which calls for strawberries, but my daughter is allergic to strawberries so initially I planned to substitute with blueberries. The first test of this chocolate roll proved that the blueberries, in all their succulent glory, were just too big and juicy to include so for the final cake, I eliminated them and went just with the blueberry jam.
This cake was a huge hit. It's creamy and sweetly satisfying, easy to make and a crowd pleaser. I made two for my daughter's birthday party and they flew off the plates!
Chocolate Roll with Blueberry Jam
1 cup of dairy free chocolate chips
3 tablespoons cold, strong coffee or orange juice
5 large eggs (I used duck eggs to accommodate a chicken egg allergy and used just 4)
1 cup sugar
1/2 teaspoon salt
1-1/2 teaspoons vanilla extract
2/3 cup blueberry jam
Preheat the oven to 350 degrees. Line a cookie sheet (with sides) with parchment paper, leaving several inches hanging over each of the short edges. Lightly grease the portion of the paper that fits inside the pan with vegetable oil. Melt the chocolate and coffee together in the top part of a double boiler (or a bowl that fits into a saucepan) set over barely simmering water. Mix the ingredients well and remove the top part of the pan from the heat. Let cool. In the bowl of an electric mixer set at medium speed (or use a hand mixer), beat the egg yolks, sugar, salt and vanilla extract together for 3-4 minutes or until the mixture is thick and pale. Add the cooled chocolate mixture and blend it in thoroughly.
In another bowl, beat the egg whites until they stand in stiff peaks.
Mix about 1/4 of the beaten whites into the chocolate mixture. Fold the remaining whites into the chocolate mixture until the mixture has an even color. Spoon the batter into the prepared pan, smoothing it to make it even. Bake for 11 minutes. Remove the cake from the oven. Cover it with a slightly dampened paper towel or kitchen towel. Let cool.
Spread the jam evenly over the top of the cake.
Roll the cake starting on the long side using the parchment paper to help roll it along and keep the cake intact. I rolled it like sushi. Place on a serving platter, seam side down. Dust (using a strainer) with confectioner’s sugar. Makes 8-10 servings.