Dark chocolate peppermint ganache, moist, flourless chocolate sponge cake, and minty whipped cream filling make this flourless chocolate mint cake log perfect for Saint Patrick’s Day or Christmas.
Saint Patrick’s Day is just a week away. Becks is coming home on Monday for spring break and she’s bringing one of her friends. My son, Tim, got a place of his own and is moving out today. On top of that some roses I ordered came in yesterday and I need to get them planted. So I’m spring cleaning, gardening and stocking up on treats.
I can’t imagine celebrating without a cake. Roll cakes are so fun and not really as hard as they look. This one is small so you don’t have to roll it while it cools. The flourless chocolate sponge is also really flexible so it doesn’t crack like my Buche de Noel does.
I love chocolate and mint together. You just can’t go wrong. I also love whipped cream filling in a chocolate roll cake. It reminds me of Ding Dongs. This cake has Creme de Menthe in the whipped cream filling but you could use peppermint oil and green food coloring for the same effect.
Last fall I learned a trick for making a tight roll on a roll cake. After you roll the cake, put the parchment paper around the cake and put a ruler on the top parchment paper with the long side of the ruler along the cake’s edge. Hold the ruler and gently pull on the bottom parchment until the roll is as tight as you want it.
You can decorate your flourless chocolate mint cake log with shamrocks for Saint Patrick’s Day or holly leaves and cinnamon candies for Christmas. Don’t use holly berries as they’re poisonous. Supposedly, the leaves can be brewed into a tea that’s good for headaches. I just like how they look and it’s an easy garnish.
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