Filled with a creamy chocolate filling and frosted with COOL WHIP, this flourless chocolate cake roll will melt in your mouth.

  • PREP: 0 hr(s). 20 min / Total: 1 hr(s). 38 min
  • PHOTOS: 1 Add your photo
  • Servings: 24 servings, 1 piece (37 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oven to 350°F.

  • Line 17-1/2 x11-1/2x3/4-inch pan with parchment paper; spray with cooking spray. Beat egg whites in small bowl with mixer on high speed until frothy. Gradually add 2 Tbsp. sugar, beating until stiff peaks form. Set aside.

  • Beat egg yolks and 1/4 cup of the remaining sugar in large bowl with mixer until thick and lemon coloured. Add melted chocolate; beat just until blended. Gently stir in 1/4 of the egg whites; stir in remaining egg whites until well blended. Spread onto bottom of prepared pan.

  • Bake 15 min. or until top of cake springs back when touched with finger. Cover with dampened clean tea towel; cool cake in pan 1 hour. Meanwhile, dissolve coffee in warm water; cool. Beat cream cheese and remaining sugar in medium bowl until well blended. Gradually beat in coffee. Gently stir in 2 cups Cool Whip.

  • Remove towel from cake. Use parchment paper to lift cake from pan; spread cake with Cool Whip mixture. Starting at one long side, roll up cake, peeling off parchment as cake is rolled. Diagonally cut off one end of cake; reserve. Place cake on platter; place removed piece, diagonally-cut side facing out, next to log. Frost with remaining Cool Whip, leaving exposed ends unfrosted. Sift cocoa powder over cake.

Kraft Kitchen Tips


    For best results, gently tap batter-filled pan on counter several times to remove air bubbles before baking cake.


    Dessert can be stored in refrigerator up to 2 days before serving. Sprinkle with cocoa powder just before serving.


    Serve topped with fresh fruit, such as raspberries or strawberries


    Keep refrigerated.

Ratings & Reviews



I made this cake and was successful. My family loves it. I think one of the most difficult part is making sure the egg white is done right.


I am not sure if anyone has tried this yet but it did not turn out for me.


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Makes 24 servings, 1 piece (37 g) each.

Nutritional Info

Serving Size 1 piece (37 g)

Total Fat 7g
Saturated Fat 4.5g
Cholesterol 45mg
Sodium 35mg
Total Carbohydrates 9g
Dietary Fiber 1g
Sugars 8g
Protein 2g
Vitamin A4%
Vitamin C0%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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