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German’s Chocolate Cake Roll

As the holiday season kicks in, get ready to roll with Cynthia Barcomi’s take on the classic German’s Chocolate Cake Roll. This spin on the classic dessert is created with a delicate gluten-free sponge, generously made with a luscious mixture of American pecans, shredded coconut, and chocolate.

Featuring American Pecans

Recipe developed by Cynthia Barcomi

Makes 10–12 slices

Ingredients

	For the filling
200 ml	cream
3	egg yolks (freeze the whites or use in other ways)
80 g	sugar
40 g	muscovado or raw cane sugar
1 tsp	vanilla extract
100 g	butter, chilled, cut into chunks
125 g	pecans, finely chopped
100 g	shredded coconut
	For the cake
100 g	dark chocolate (semi-sweet)
75 g	milk chocolate
1 tsp	vegetable oil
6	eggs, separated
175 g	sugar
	a pinch of salt
2 tbsp	unsweetened cocoa powder
1⁄2 tsp	vinegar for the bowl
1⁄4 tsp	salt for the bowl
1 tbsp	cocoa powder for dusting the baking paper
	Plus
15 g	sweetened shredded coconut
20 g	pecans, finely chopped

Step 1
To make the filling, whisk together the cream, egg yolks, both sugars, and the vanilla extract. Simmer over a low heat, stirring constantly with a wooden spoon for about 12 minutes until it coats the back of the spoon. Do not boil!
Step 2
Remove from the heat. Using a whisk, stir in the butter, a chunk at a time, until the mixture is smooth. Add the chopped pecans and the shredded coconut. Transfer to a bowl and chill in fridge to thicken.
Step 3
Preheat the oven to 180°C convection or bottom heat. Lightly butter a baking tray. Line with baking paper, then also butter the baking paper and lightly dust with the cocoa powder.
Step 4
To make the cake, melt the chocolate in a heat-proof bowl set over a saucepan with simmering water. Remove from the heat, beat in the vegetable oil. Set aside to cool a little.
Step 5
Prepare a large bowl for whipping the egg whites by wiping it with a 1⁄2 tsp of vinegar and sprinkling with 1⁄4 tsp salt. Do not rinse out. This ensures that the bowl is absolutely grease-free. Salt and vinegar stabilize the egg whites and ensure they do not become grainy when beaten.
Step 6
Using a kitchen machine or hand mixer, beat the egg yolks with 150g of the sugar and a pinch of salt for 5 minutes until pale and foamy. Fold in the melted chocolate and set aside.
Step 7
Wash the beaters making sure they are completely grease-free, then whisk the egg whites until soft peaks form. Continue beating while slowly adding the remaining 25g of sugar. Beat until stiff but not dry.
Step 8
Fold 1⁄3 of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining beaten egg whites, making sure they do not collapse. Sift the cocoa over the mixture and lightly fold in.
Step 9
Distribute the sponge mixture evenly on the baking tray, making a rectangle of about 30 × 32cm, a bit higher at the sides of the tray.
Step 10
Bake in the middle of the oven for 13–14 minutes. Leave to cool. I like to put a barely damp kitchen towel over the cake while it’s cooling. Do not roll up.
Step 11
After about 20 minutes, cut a piece of baking paper about 10 cm larger than the cake. Sprinkle the cake with the coconut and the chopped pecans. Cover with the baking paper, and flip the cake onto the baking paper. Remove the baking tray and the paper. Leave the cake to cool completely, then trim off any crispier edges for easier rolling.
Step 12
Spread the filling evenly on the cake, leaving about 2cm free around the edges. With the help of baking paper, tightly roll up the cake from the long side. Place the cake seam side down on a platter and trim the ends. Chill for at least 1 hour before serving.

see all recipes

Dessert, Fruits & Vegetables, Vegetarian or Vegan

German’s Chocolate Cake Roll

Ingredients

For the filling

For the cake

Plus

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

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