Ingredients
Scale
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup neutral oil or melted butter
- 1/2 cup gluten-free all-purpose flour blend with xanthan gum
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/3 cup milk of choice
- For the filling: 1 cup heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla
- For the topping: 1 cup chocolate chips, 1/2 cup heavy cream for ganache
Instructions
- Line a 10 by 15 inch jelly roll pan with parchment and lightly grease the parchment.
- In a large bowl, beat eggs and sugar for 4 to 5 minutes until pale and thick. Beat in vanilla and oil.
- Sift the gluten-free flour, cocoa, baking powder, and salt. Gently fold it into the egg mixture in two additions, alternating with the milk. Do not overmix.
- Spread the batter evenly in the pan. Bake at 350°F for 10 to 12 minutes until the cake springs back when touched.
- Turn the hot cake onto a clean towel dusted with powdered sugar, peel off the parchment, and roll it up with the towel from the short side. Cool for 20 to 30 minutes.
- Whip cold cream, powdered sugar, and vanilla to soft peaks.
- Unroll the cooled cake, spread the cream, and roll it back up without the towel. Place seam side down on a tray.
- Heat cream until steaming, pour over chocolate chips, wait 2 minutes, then stir until smooth.
- Spread ganache over the roll, and drag a fork down the length to create bark lines.
- Refrigerate for 30 to 60 minutes for clean slices.
Notes
For a dairy-free version, swap milk for a non-dairy milk and use coconut cream for filling.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Gluten-Free