Hi Bold Bakers!
I am beyond proud to be partnering once again with Ghirardelli Chocolate to celebrate the Season of Spring! Whether you’re looking for a showstopping Easter brunch dessert or an impressive flourless treat to make for your Passover spread, this chocolate-centric recipe is for you!
My 5-Ingredient Flourless Brownie Roll features a double dose of chocolate and looks like it was made by a professional pastry chef. Only you and I will know it was made with just 5 staple ingredients and baked in 15 minutes flat!
How to Melt Chocolate
One of the most important ingredients in this 5-Ingredient Flourless Brownie Roll is obviously the chocolate! Since the flavor of chocolate really is the star of the show, I’m using Ghirardelli 60% chocolate chips. These chocolate chips deliver a great depth of flavor and a silky texture, especially once melted and mixed into the brownie roll.
To melt the chocolate chips properly, and add extra moisture to the brownie roll, I melt the chocolate down with a bit of water. I simply do this in the microwave 30 seconds at a time until the chocolate has melted. Then I gently stir until the chocolate is shiny and smooth.
If you don’t have a microwave you can always do this over a bain marie.
How Do I Roll My Brownie Roll Without it Cracking?
The trick to my 5-Ingredient Flourless Brownie Roll is beating lots of air into the eggs before adding in the sugar or melted chocolate. This air not only helps the roll to puff up when baking (and become sponge-like), but it adds an almost elastic effect to the roll.
After baking for just a short time I allow the sheet of cake to cool slightly. Then, while still warm, I give the whole thing a careful roll up in the tin. Doing this while warm will ensure that after the roll cools it can be shaped into a perfect spiral shape without cracking. There will be some cracks across the surface of the brownie no matter what, but not to worry, it’s part of the charm of the dessert. Also, we are going to cover it with ganache!
Can You Substitute the Eggs?
Eggs are an integral part of my 5-Ingredient Flourless Brownie Roll. Since there are so few ingredients in the cake, each one has a very important purpose. There really is no replacement for the eggs as nothing else whips up or bakes exactly as the eggs do.
How much filling do I put in before rolling?
To fill my roll I’m using unsweetened whipped cream. I love the contrast in flavor and color this adds to the roll. The rich cream really allows the chocolate to shine and of course the deep brown chocolate against the bright white look so festive and polished, perfect for any Easter or Passover celebration! If you’d like to add other things to this filling like fresh fruit or even caramel that would be lovely as well!
Can You Make A 5-Ingredient Flourless Brownie Roll Ahead of Time?
If you’d like, you can make my 5 Ingredient Brownie Roll ahead of time and fill it the next day. This will ensure the roll has fully cooled and will make entertaining even easier as all you will have to do before serving up the roll is fill it with the whipped cream and roll it up. To store the pre-made Brownie roll, cover it with cling wrap and store at room temperature until you’re ready to assemble. P.S. Don’t forget to pre-roll it when it comes out for the oven (See video).
How Long Does the Brownie Roll Last? How Do I Store It?
This roll is lovely even the next day. The chocolate inside keeps the roll rich and fudgy, and of course, the cream ensures it will not dry out. To store the cake I suggest covering it tightly with cling wrap and storing in the fridge for up to 3 days.
If You Like This Recipe, Try My Triple Grands!
It’s a cookie, in the shape of a cupcake, with cheesecake in the center! Make my Triple Grands recipe!
And don’t forget to visit Bigger Bolder Baking on Instagram!
Stock Up On Your Ghirardelli Chocolate!
Visit Ghirardelli for all your chocolate needs!