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4.28 from 50 votes
My flourless brownie, rolled up and filled with whipped cream.
5 Ingredient Flourless Brownie Roll Recipe
Prep Time
12 mins
Cook Time
15 mins
Total Time
27 mins
 

A rich brownie rolled up with a whipped cream filling, my 5-Ingredient Flourless Brownie Roll has all the Ghirardelli chocolate taste you love in an impressive new dessert!

Course: Dessert
Cuisine: American
Servings: 10
Author: Gemma Stafford
Ingredients
Brownie Roll:
  • 1 cup (6oz//170g) Ghirardelli 60% Chocolate Chips
  • 3 tablespoons water
  • 2/3 cup (5oz/142g) sugar
  • 6 eggs, room temperature
  • 1/2 cup (3oz/85g) Ghirardelli Semi-Sweet Chocolate Chips
Filling:
  • 1 1/2 cups (12floz/360ml) Heavy Whipping Cream, whipped
Garnish:
  • 1/2 cup chocolate ganache
  • 3 Ghirardelli Dark Sea Salt Eggs
  • 3 Ghirardelli Milk and Caramel Bunnies
Instructions
To Make the Brownie Roll:
  1. Pre-heat the oven to 350°F (180°C). Butter and line a 15 x 10-inch baking tray with parchment paper, leaving some parchment hanging over the sides to assist in rolling the cake. Set aside.

  2. In a small bowl combine the water and Ghirardelli 60% Chocolate Chips chocolate. Melt the chocolate gently either in the microwave or over a Bain Marie. Take care when melting chocolate as you don't want it to get too hot or it can burn. Set the chocolate aside to cool while preparing the rest of the cake.

  3. In the bowl of a stand mixer fitted with a whisk attachment whip the eggs on high for 2-3 minutes until they begin to thicken slightly. 

  4. While the machine is going, slowly stream in the sugar and continue whipping. Whip the eggs on high until very thick and pale in color. The mix should hold a ribbon shape when done. This will take about 4-5 minutes.

  5. Next, pour in the cooled, melted chocolate and Ghirardelli Semi-Sweet Chocolate Chips and whip until the chocolate is fully mixed in. Run a spatula underneath to make sure it's totally combined. 

  6. Transfer the batter to the prepared baking tray and sprinkles over an extra few Ghirardelli Semi-Sweet Chocolate Chips.

  7. Bake on the middle rack for 15-18 minutes. This roll bakes really fast, less is more as you want a slightly fudgy brownie. 

  8. Remove from the oven and allow to cool for 3-5 minutes, just until you can handle the roll. Important step: while still warm, gently roll up the roulade like you would if you had filled it. This will ensure fewer cracks once the cake is fully cooled (see video).

Assembling the Brownie Roll:
  1. Once the cake has fully cooled, lay a clean towel over it followed by a cooling rack. In one swift motion flip over the cake where the baking tray is facing you (See video). Carefully remove the cooling rack from underneath so you are left with the cake laying on the towel. Gently peel away the parchment paper from the cake.

  2. On the side facing you, spread the whipped cream over the surface almost to the edge. 

  3. Using the towel, carefully and slowly roll the cake up into a log. Roll up until you roll it on its seam. You will see cracks form but do not worry, this is part of the charm of the cake. 

  4. Using the towel for leverage lift the rolled cake onto your serving platter. 

  5. To garnish the roll, generously drizzle over the ganache and let it drip down the sides. 

  6. Pipe some whipped cream down the center of the roll and place on some Ghirardelli Dark Sea Salt Eggs and Ghirardelli Milk and Caramel Bunnies. 

  7. Serve as part of your Easter Brunch or Passover celebration. Any leftovers can be covered and stored in the fridge for up to 3 days.

Watch the Recipe Video!