Flourless Chocolate Cake-
Preheat oven to 350 degrees. Line a jelly roll pan with parchment paper & non stick pan spray.
Melt chocolate in a double boiler.
Whip egg yolks in mixer on medium speed with sugar and salt until they are light in color, should take 5-7 minutes.
Add instant espresso powder and then vanilla mixing till combined.
Mix in the melted chocolate and set aside.
In a separate bowl, whip egg whites and cream of tartar till stiff peaks form.
Stir a quarter of the beaten egg whites into the chocolate mixture to lighten it.
Gently fold in the remainder of the beaten whites.
Pour batter in prepared pan and smooth the top. Bake at 350 degrees for 12-15 minutes rotating once halfway through.
Once the cake is out of the oven for a few minutes, cover it with a damp towel. This is key because otherwise the cake can dry & then it will crack.
Espresso Mascarpone Cream Filling-
1. Whip heavy cream, powdered sugar, and Kahlua till stiff.
2. Mix instant espresso powder into mascarpone by hand.
3. Once cream is whipped, gently fold into mascarpone.
4. Refrigerate till ready to use.
Chocolate Glaze-
1. Melt all ingredients together in a double boiler. Set aside till ready to use.
2. Make sure when you glaze the cake, your glaze is warm, but not hot
Assembly
1. Make sure to remove the cake from the pan to a work surface.
2. Spread the mascarpone mixture evenly in a thin layer.
3. For mini swiss rolls, cut the cake in 5 sections, then once down the middle. You should have 10 portions. Roll gently & quickly towards you. For large cake, no cutting required. Just roll cake towards you quickly. Refrigerate till ready to glaze.
4. Pour glaze over cake and chill till ready to serve.
Originally Submitted
9/27/2012
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