This airy rolled chocolate cake filled with whipped cream is based on a recipe from Eric Bromberg and Bruce Bromberg's grandmother and her life-long friend, Lola Gordon. Chef Holiday Recipes Made EasyPlus: More Dessert Recipes and Tips

November 2000


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Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Lightly butter a 10-by-15-inch jelly-roll pan and line it with wax paper. Butter the paper. In a medium saucepan, melt the chocolate in the coffee over low heat, stirring constantly. Let cool slightly.

  • In a large bowl, using an electric mixer, beat the egg yolks with the sugar until pale and thick. Add the melted chocolate and beat at low speed until blended.

  • In a large stainless-steel bowl, using clean beaters, beat the egg whites until firm peaks form. Stir one-fourth of the beaten egg whites into the chocolate mixture to lighten it, then gently fold in the remaining whites.

  • Spread the batter evenly in the prepared pan and bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a rack. Cover the cake with a kitchen towel and let cool completely. Refrigerate for 30 minutes.

  • Remove the towel and generously sift cocoa over the entire surface of the cake. Run a knife along the edge of the pan to loosen the cake. Cover the cake with a clean kitchen towel. Place a large flat baking sheet over the towel; invert the cake onto the baking sheet and remove the jelly-roll pan. Gently peel the wax paper off the cake.

  • Beat the cream until stiff peaks form, then stir in the rum. Spread the whipped cream evenly over the cake. Beginning at a long edge and using the kitchen towel to help guide you, carefully roll up the cake. Transfer the cake to a platter and sift additional cocoa on top. Garnish with candied flowers, if using, and serve.

Make Ahead

The chocolate roll can be refrigerated overnight.