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!
In the realm of delightful desserts, few creations can rival the exquisite indulgence that is the Pumpkin Cheesecake Flourless Chocolate Cake Roll. A true masterpiece that combines the rich flavors of pumpkin, the creamy goodness of cheesecake, and the decadent allure of chocolate, this dessert captivates the senses and transports taste buds to a realm of pure bliss.
Picture a luscious pumpkin-flavored sponge cake, delicately rolled around a velvety layer of cheesecake filling. As you take your first bite, the flavors intertwine, creating a harmonious symphony of autumnal delights. The pumpkin’s earthy sweetness dances on your palate, complemented by the subtle tang of the creamy cheesecake. But that’s not all—this exceptional creation is enveloped in a velvety cloak of flourless chocolate, adding a rich and luxurious dimension to every mouthful.
The marriage of pumpkin, cheesecake, and chocolate in this dessert is a testament to culinary artistry. The pumpkin, with its vibrant orange hue and distinctively comforting flavor, offers a nostalgic nod to crisp autumn days and cozy gatherings. Its subtle sweetness and aromatic spices bring warmth and depth to the dessert, while its smooth texture enhances the overall experience.
The cheesecake filling, with its velvety consistency and creamy richness, adds a touch of decadence to the Pumpkin Cheesecake Flourless Chocolate Cake Roll. Its tangy notes cut through the sweetness, balancing the flavors and providing a delightful contrast to the pumpkin and chocolate. With every bite, the cheesecake filling melts in your mouth, leaving a lingering sensation that begs for another taste.
And let’s not forget the flourless chocolate exterior that embraces this creation. The intense, bittersweet flavor of the chocolate perfectly complements the pumpkin and cheesecake, adding a layer of depth and complexity. As you savor the dessert, the smooth, velvety chocolate gently melts, leaving a lingering cocoa sensation that keeps you craving more.
The Pumpkin Cheesecake Flourless Chocolate Cake Roll is not only a triumph of flavor but also a visual masterpiece. Its spiral shape, created by the gentle rolling of the sponge cake, is a sight to behold. With its contrasting colors and textures, it becomes an edible work of art that beckons you to explore its hidden delights.
Whether served as the centerpiece of a holiday feast or as a delightful surprise for a special occasion, the Pumpkin Cheesecake Flourless Chocolate Cake Roll is sure to leave a lasting impression. It embodies the spirit of celebration and indulgence, offering a symphony of flavors that dance on the taste buds and a visual spectacle that captivates the eye.
So, the next time you seek a dessert that goes beyond the ordinary, let the Pumpkin Cheesecake Flourless Chocolate Cake Roll be your guide. Immerse yourself in the harmonious blend of pumpkin, cheesecake, and chocolate, and surrender to the sheer delight that awaits within each bite. Brace yourself for a culinary adventure that promises to tantalize your taste buds and leave you longing for just one more slice.
- Are you a crockpot lover? Make sure to give this 3 Ingredient Crockpot Hawaiian Chicken a try.
- And if you are a pecan, this Caramel Apple Pecan Cobbler is for you.
- Or just check out this No-Bake Cherry Cheesecake Cookie Lasagna.
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
- And while you’re here, make sure to check these as well:
- Pumpkin Spice Cheesecake Trifle
- Crockpot Chicken and Rice
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.
- Kitchen Gadgets WE RECOMMEND:
- => All-Clad Hard-Anodized Nonstick Fry Pan
- => AmazonBasics Pre-Seasoned
- => Aluminum Nonstick Frying Pan
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.
