Pumpkin Cheesecake Flourless Chocolate Cake Roll

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Pumpkin Cheesecake Flourless Chocolate Cake Roll



     

Instructions

For the chocolate sponge cake:

1 ) Preheat oven to 350°F.

2 ) a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tbsp cocoa powder.

3 ) Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow.

4 ) Add 2 Tbsp cocoa powder, salt, coffee, and vanilla, and beat in.

5 ) With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.

6 ) Gently fold about about a quarter of the egg whites into the egg yolk mixture.

7 ) In three additions, fold in the remaining egg whites, and spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.

8 ) While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.

9 ) After removing the cake from the oven, cool for a few minutes, and run a knife around the edges of the cake. And then invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake, and carefully roll the cake in the kitchen towel and allow to cool completely.

10 ) While the cake is baking and cooling, prepare the pumpkin cheesecake mousse and chocolate ganache or Nutella ganache.

For the pumpkin cheesecake mousse:

1 ) Using a stand mixer or hand mixer with a whisk attachment, whisk the whipped cream on high speed until it gets frothy and starts to thicken.

2 ) Add powdered sugar and vanilla and beat until soft peaks form.

3 ) In another bowl, beat the cream cheese until smooth, then add the pumpkin puree and pumpkin pie spice, mixing until combined.

4 ) Gently fold in the whipped cream and then the chocolate chips, if using.

For the chocolate ganache:

1 ) Place chocolate chips and ⅔ cup heavy cream in a microwave-safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth.

2 ) Chill in the fridge until thick and spreadable.

3 ) May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving. You might need to warm it slightly to make it spreadable.

For the Nutella ganache:

1 ) Place the Nutella and chocolate chips in a heatproof bowl.
In a small saucepan on the stove or in the microwave, heat the heavy cream just to a simmer.

2 ) Pour the hot cream over the chocolate chips and Nutella, and stir until smooth.

3 ) Let cool to room temperature.

Assembling the cake:

1 ) Carefully unroll the cake in the towel.

2 ) Gently spread the pumpkin cheesecake mousse over the top of the cake, spreading to about a half-inch from the sides.

3 ) Roll up the cake from short end to short end. Place seam side down.

4 ) Carefully frost the cake with the ganache.

5 ) Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.

Notes:

Cake adapted from Simply Gluten Free.
Mousse adapted from Snixy Kitchen.

 

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