Espresso Cream Roll without Flour

5 from 6 votes
Prep Time 1 hr
Cook Time 15 mins
Rest Time 8 hrs
Total Time 9 hrs 15 mins
Course Dinner
Cuisine European
Servings 6 people



  • 140 g Dark chocolate
  • 30 ml Milk 1.5%
  • 3,6 g Instant espresso powder (2 sachets) approx.
  • 4 Eggs, size L
  • 100 g Sugar
  • 0,5 tsp Salt


  • 60 g Dark chocolate
  • 150 ml Vegetable cream for whipping 15%
  • 40 g Nougat light
  • 7,2 g Instant espresso powder (4 sachets) approx.


  • 100 g Milk chocolate
  • 50 g Dark chocolate
  • 30 g Cocoa butter or coconut oil
  • Almonds peeled, chopped
  • Instant espresso powder



  • Chop the dark chocolate. Heat 50 ml of cream together with the espresso powder in a saucepan. Remove from the heat, stir in the chopped chocolate and then the nougat until you have a homogeneous mixture. Transfer them to a higher bowl and place in the refrigerator to cool and harden.


  • Preheat the oven to 180 ° O / bottom heat. Line a small, rectangular shape approx. 30 x 20 (or prepare the baking sheet to this size) with baking paper.
  • Chop the dark chocolate into small pieces. Bring the milk and espresso powder to the boil, remove from the heat and stir in the chopped chocolate with it until a homogeneous mixture is formed. Allow to cool slightly.
  • Separate eggs. Beat egg whites with salt until stiff. When it starts to set, gradually pour in 60 g of sugar while whipping. When the sugar is used up, keep beating until the egg white is very firm, shiny and a visible pattern remains when stirring.
  • Then whip the egg yolks with the remaining 40 g sugar until they are whitish and creamy. The volume of the mass should have doubled. Then first fold in the chocolate mass with a rubber spatula and then the egg whites. Very carefully, but still until no more egg whites can be seen in lumps. Pour the mixture into the mold and slide it into the oven on the 2nd rail from the bottom. The baking time is 12-15 minutes.
  • The dough rises enormously during baking and at first it looks as if it cannot be formed into a roll. However, when it cools down, it collapses so much that it is only about 8-10 mm thick. The edges are then a bit high, but you can simply cut them off and straighten the sheet of dough. The surface of the dough forms a thin crust. These should also be removed - as far as they can be loosened - so that the dough can be rolled better. It is very delicate and tender - so much more sensitive than that of a biscuit dough - and you have to be very careful with it, but shouldn't be a problem. It also has to cool completely on the paper. Only then do you run a very thin, long knife between the paper and the sheet of dough and remove it from it, but then leave it on it.

Roll up:

  • Use the whisk of the hand mixer to whip up the solidified chocolate mass together with the remaining 100 ml of cream to form a cream and spread it on the dough plate. Then use the paper underneath to roll it up from one narrow side. This is a bit "tricky" because everything is quite soft and slightly "slippery" due to the cream. But don't despair and just roll it up and fix it with the paper right away. Then twist the two ends of the paper together very tightly (like a piece of candy) and then wrap the roll in aluminum foil and do the same thing again. At the same time, screw the ends on the sides very tight. The role should be nice and tight. It is possible that some cream will leak out on the sides ... just "lick" it off with your fingers. Then put the roll in the fridge for about 4 hours (overnight would be better) and let it set well.


  • Carefully remove the aluminum foil and paper from the roll and place them on a grid. Scrape off the cream that has emerged from the side to smooth the sides. Melt both types of chocolate together with the cocoa butter / coconut oil and espresso powder over a medium heat over a water bath. Stir in the chopped almonds, coat the roll thickly with it and let it set. This can take another 4 hours.
  • Slicing should be done with a very sharp knife, previously dipped in hot water. Since it was prepared entirely without flour, it can also be enjoyed by people with gluten allergies. I chose the plant-based, low-fat cream because the chocolate used already contains enough fat. It was an experiment, but it worked. It can be served with coffee or as a dessert. It is a bit complex to manufacture, but - I think - it's worth it.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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