Inspired by Dionne Lucas’s recipe for roulade léontine, this easy flourless chocolate roll cake will delight your guests with its airy texture and intense chocolate flavor. Here we filled it with Grand Marnier whipped cream (see Cooks' notes, below, for other flavor ideas). We tried several brands of chocolate and found that Lindt and Ghirardelli bittersweet chocolates produced the best flavor and texture for this particular cake.
This cake depends on separated eggs for its lightness and airy texture.
Editor’s note: This recipe was first printed in the January 2001 issue of ‘Gourmet.’ Staffer Li Goldstein writes about how it’s been a favorite for family birthdays for decades.
• You can substitute the following for Grand Marnier and orange zest: 2 tablespoons Cognac and ½ teaspoon vanilla; 2 tablespoons cocoa and ½ teaspoon vanilla; or 2 teaspoons instant-espresso powder or instant-coffee granules dissolved in 2 teaspoons water plus 1/2 teaspoon vanilla.
• This batter can also be baked in an unoiled 9½-inch springform pan. Bake until cake is set but still moist in center, 35 to 40 minutes (cake will rise and then sink as it cools). Top with Grand Marnier whipped cream.
Recipe notes
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