Pumpkin Cheesecake Flourless Chocolate Cake Roll

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Pumpkin Cheesecake Flourless Chocolate Cake Roll

Pumpkin Cheesecake Flourless Chocolate Cake Roll takes it up a notch from a basic gluten-free pumpkin roll by incorporating the amazing combination of pumpkin and chocolate. It’s an easy but impressive fall dessert!

Flourless chocolate sponge cake is rolled up with a light and fluffy pumpkin cheesecake mousse filling, then slathered with chocolate ganache (or Nutella ganache for the ones brave enough to try that insanely delicious combination). This decadent flourless dessert is one of Fall’s best gluten-free pumpkin recipes!

 

Ingredients

For the chocolate sponge cake:

  • 8 large eggs separated
  • 2/3 cup granulated sugar
  • 7 Tbsp unsweetened cocoa powder divided (1 Tbsp + 2 Tbsp + 1/4 cup)
  • 1/8 tsp salt
  • 2 Tablespoons brewed coffee, cold – leftover is fine
  • 1 teaspoon vanilla extract

For the pumpkin cheesecake filling:

  • 1/2 cup heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 ounces cream cheese at room temperature
  • 1/3 cup pumpkin puree not pumpkin pie filling
  • 3/4 teaspoons pumpkin pie spice
  • 1/4 cup mini chocolate chips optional

For the chocolate ganache:

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup heavy whipping cream

For the chocolate hazelnut ganache:

  • 1/3 cup chocolate-hazelnut spread (such as Nutella)
  • 2 Tablespoons semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

PLEASE, GO TO NEXT PAGE TO SEE THE INSTRUCTIONS!

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