Make a Flourless (Gluten Free) Chocolate Roll Cake Like a Pro | Ilse Fodor | Skillshare

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Make a Flourless (Gluten Free) Chocolate Roll Cake Like a Pro

teacher avatar Ilse Fodor, Professional Private Chef

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

14 Lessons (13m)
    • 1. 1 Introduction

      0:19
    • 2. 2 Prepping Your Cookie Sheet

      1:15
    • 3. 3 Melting the Chocolate

      0:39
    • 4. 4 The Secret's in the Egg Prep

      2:43
    • 5. 5 Adding the Melted Chocolate

      0:37
    • 6. 6 Folding in the Egg Whites

      1:20
    • 7. 7 Before Placing in the Oven

      0:30
    • 8. 8 The Cloth Trick

      0:51
    • 9. 9 Making the Whipped Cream Filling

      0:42
    • 10. 10 Removing the Cloth & Adding the Cream

      1:12
    • 11. 11 Rolling the Cake & Stabilizing

      1:12
    • 12. 12 Cake Cutting Technique

      0:40
    • 13. 13 Adding the Finishing Touch

      0:29
    • 14. 14 Conclusion

      0:16
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About This Class

In this 13-minute class with professional chef Ilse Fodor, you'll learn the secrets to making a light and airy, flourless (gluten-free) chocolate roll cake using professional techniques.  You'll also get some tips and tricks on how to prep your ingredients in the simplest, most effective way.   

Meet Your Teacher

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Ilse Fodor

Professional Private Chef

Teacher

Hello, I'm Ilse. I spent years as a professional private chef baking and cooking for many different people with many different tastes. My specialty is pastries and desserts. I especially love to make traditional European desserts (sometimes with a twist or two) and I'm very excited to teach many of my techniques, secrets and tricks to make these professional, classic desserts.

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Transcripts

1. 1 Introduction: Hello. My name is Elsa. Fold oil. I used to be a private chef on today. I would like to show you how to make a flourless chocolate roll. 2. 2 Prepping Your Cookie Sheet: you need one large cookie sheet with three the raised at choose. I'm preparing the cookie sheet for the truck at the Royal by bothering it that a bar off unsalted butter, possibly evenly. And then I cover it with Lex, people slightly overlapping on each and smote. Andi, I'm buttering the vexed paper again evenly, and I put another feet off Lex people because the Rex people usually not fight enough to cover the whole faking feet. You have to buy that, taking a swell so the entire cookie sheet is covered with Father Rex paper. 3. 3 Melting the Chocolate: next you'll have toe melt. Six months is off. Chocolate. The three table spoons off water in a double boiler. Long. Now, when the water comes to a boil, you shut it off. Andi. Stir slowly to melt completely and steer it until smooth. Remove the top portion with the chocolate from the double boiler. Andi said it on the counter. Let it cool. 4. 4 The Secret's in the Egg Prep: you will need six large eggs or seven small on. Do you have to separate the ec Weitz in the one board on the EC? Yokes in another district takes a few minutes. I encourage you to be very careful not to break the egg yolks and mix them into the klite because you can never beat the quite very step. If that contains egg, you it has to be absolutely regular Cree. At first you have to be the I quite I recommend to do the ECU at first because if you do the egg yolk first, you have to clean the Peter's very totally to ensure the EC yolk mixture does not enter the EC white because it would become impossible to be the right thing. I start with the low speed first for a few minutes, and a thief now, when the EC wrote, is almost you will need one cup of powdered sugar. I had 1/3 off this one cup off powdered sugar to the egg white, and 2/3 will be mixed with the Akil that you should be able to turn the container upside down and nothing moves. OK, now I will beat the egg yolk with the 2/3 off powdered sugar on I have so long it becomes very pale 5. 5 Adding the Melted Chocolate: the next step, we will add the melted chocolate to the egg yolk mixture. Okay, I purposely let the track it run over the B does so to make sure that it's not too warm, overly warm anymore as it enters the eggs. Now I'm incorporating month. 6. 6 Folding in the Egg Whites: Now that we have the track it incorporated with the yolk mixture. I real very gently forward in the EC by this is the list stuff. What? This mixture I just forward in at first a few spoons off the stiff, eh? Quite good. I truly it has to be folded it. So it's incorporated to look like a very smooth mixture. This steaks. A few minutes now it became nicely incorporated. I will get the prepared cookie. She and we can pull it the door on the cookie sheet and spread it even leave. This just takes a little time to even it out. This dough is more or less a souffle and a bullet over the edges. Not on the very end. I leave for a little distance. 7. 7 Before Placing in the Oven: before I put it in the oven. I usually hit it on the counter of once or twice to even it out. We put this in the oven for 10 minutes at 375 victories, and after 10 minutes we have to lower the temperature of 350 bake it for another five minutes. 8. 8 The Cloth Trick: Then I take 100% cotton club and dampen it by the sink, but not tripping, but only them. Before you take it out, you're more the baking, like, out a little. And you cover the entire case that, um, there's cut cloth and take it out of the stove. Now this has to cool. For 10 minutes, you can see the steam rising. 9. 9 Making the Whipped Cream Filling: for the filling, you need two cups of heavy clean. I add the rep it first to the two cups off. Having clean thief whipped cream become summit step, I add the vanilla sugar and 10. 10 Removing the Cloth & Adding the Cream: The next step will be to remove the vet cloth from the cake and to lose. Sinti etches the people. The cake is again a big book. Then you take the whipped cream and divided. Try to do this evenly with the surface off the cake, and now you smoke green even and also quickly moving. Spent too much higher. 11. 11 Rolling the Cake & Stabilizing: No, you pick up the people. The whole cake will be rolling with the paper allowing the baby book do push it into shape . Cool and you peel off the ending and try to roll it back so that the seam will be on the bottom. Now I usually use a couple of that a cup of it. Boil off course you could with the trash in civil wars, but the whole cookie sheet and daughter for traitor. But I fix a lot more rules. Your transfer Roy to the carbon and refrigerated for at least on I will. 12. 12 Cake Cutting Technique: So now that the track it roll of us in the refrigerator for at least an hour or more, you can also leave it overnight. Um, I cut off the end. Yeah, I always clean the knife before the next cut, so it's a clean cut. There's going to be mine. 13. 13 Adding the Finishing Touch: This is my favorite covering for that's unsweetened, the rules they cocoa about simply do tress cover evenly as you can. Now you have a very elegant dessert that you can store in the refrigerator for several days . 14. 14 Conclusion: Thank you so much for watching. Feel free to upload photos of your If you have any questions, please write them in the common.