Pumpkin Cheesecake Flourless Chocolate Cake Roll

9/27/17

Flourless chocolate cake rolled up with a light and fluffy pumpkin cheesecake mousse filling, then slathered with chocolate ganache. This indulgent cake is one of Fall’s best gluten-free pumpkin recipes! You are sure to impress everyone with this Pumpkin Cheesecake Flourless Chocolate Cake Roll.

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Pumpkin Cheesecake Flourless Chocolate Cake Roll

Pumpkin season is here again and everyone is excited! excited. This recipe was from Pumpkin Week in 2015, so you can get a bunch of fabulous pumpkin recipes at the bottom of this post.

You guys, I really took one for the team on this one. I know everyone is going crazy for the big orange gourd right now, but I have to tell you, the weather had just started to cool off here in Maryland, and my pumpkin cravings usually don’t kick in until well into October anyway. But if pumpkin is what you want, pumpkin is what you are going to get!

In the past week, I’ve been sampling pumpkin muffins, pumpkin chai lattes (still working on that recipe – it’s gonna be good once the weather allows me to actually enjoy it), pumpkin spice latte overnight oats, gluten free pumpkin snack cake. And I still haven’t made the pumpkin chocolate chip cookie dough and pumpkin hummus I want to make, nevermind some yummy cream sauces and chilis I’ve been daydreaming about. Honestly, I think I already need to take a pumpkin sabbatical, at least for a week or two.

Well, unless I make another one of these flourless pumpkin cheesecake desserts…

Pumpkin Cheesecake Flourless Chocolate Cake Roll is kind of like a classic pumpkin cake roll – if you put your thing down, flip it and reverse it.

The pumpkin is in the cheesecake filling, the flourless cake is chocolate, oh, and did I mention the Nutella ganache? No, I am totally not even kidding. I mean, you can make regular old chocolate ganache, and I included those instructions in the recipe, but the nutty flavor in the Nutella ganache adds just a little something that gives a little kick to the chocolaty goodness and complements the pumpkin and pumpkin spice. I can’t even explain it, but it works. I also tossed a few mini chips in because I like a little texture and, well, more chocolate is never a bad thing. I am so ready to make another one of these and just sit down with it and a fork.

Here are some more pumpkin and chocolate recipes I love…

• Pumpkin Spice Chocolate Chip Energy Balls
• Mini Chocolate Chip Cookie Cupcakes with Browned Butter Pumpkin Spice Frosting
• Mini Brownie Pumpkin Cheesecake Mousse Parfaits
• Gluten Free Chocolate Pumpkin Spice Cake

From sweet to savory, breakfast to dinner, snacks to desserts, make sure you check out today’s amazing pumpkininny lineup at the bottom of this post and everyday this week!

Do you like chocolate and pumpkin together?

If you think you don’t like them together, try this pumpkin cheesecake flourless chocolate cake roll first. Then decide. 😉

Here are a couple of items you may need to make this recipe:

5 from 3 votes

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Pumpkin Cheesecake Flourless Chocolate Cake Roll

Prep Time

35 mins

Cook Time

25 mins

chilling time

2 hrs

Total Time

3 hrs

 

An impressive and elegant fall dessert. Pumpkin cheesecake rolled in a chocolate sponge cake and slathered with ganache.

Course: Dessert

Cuisine: American

Keyword: cake roll, easy dessert ideas, flourless cake, gluten free desserts, pumpkin desserts, vegetarian

Servings: 12

Calories: 399 kcal

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

For the chocolate sponge cake:

• 8 large eggs separated
• 2/3 cup granulated sugar
• 7 Tbsp unsweetened cocoa powder divided (1 Tbsp + 2 Tbsp + 1/4 cup)
• 1/8 tsp salt
• 2 Tablespoons brewed coffee, cold - leftover is fine
• 1 teaspoon vanilla extract

For the pumpkin cheesecake filling:

• 1/2 cups heavy whipping cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 ounces cream cheese at room temperature
• 1/3 cup pumpkin puree not pumpkin pie filling
• 3/4 teaspoons pumpkin pie spice
• 1/4 cup mini chocolate chips optional

For the chocolate ganache:

• 1 cup semi-sweet chocolate chips
• 2/3 cup heavy whipping cream

For the chocolate hazelnut ganache (you can also use your favorite regular chocolate ganache recipe):

• 1/3 cup chocolate hazelnut spread
• 2 Tablespoons semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions

For the chocolate sponge cake:

1. Preheat oven to 350°F.

2. Coat a rimmed baking sheet (jelly roll pan) with cooking spray and line with parchment paper. Spray the parchment with more cooking spray and dust with 1 Tbsp cocoa powder.
3. Using an electric mixer, beat the egg yolks and granulated sugar on high speed until thick and pale yellow.
4. Add 2 Tbsp cocoa powder, salt, coffee and vanilla, and beat in.
5. With clean beaters and a large clean bowl beat the egg whites to form stiff peaks.
6. Gently fold about about a quarter of the egg whites into the egg yolk mixture.
7. In three additions, fold in the remaining egg whites.
8. Spread the batter into the prepared pan and bake for 20 minutes. It will slowly spring back when lightly touched.
9. While the cake is baking, sprinkle ¼ cup cocoa powder over a clean kitchen towel.
10. After removing the cake from the oven, cool for a few minutes,and run a knife around the edges of the cake.
11. Invert the cake onto the prepared kitchen towel and remove the parchment paper that is now on top of the cake.
12. Carefully roll the cake in the kitchen towel and allow to cool completely.
13. While the cake is baking and cooling, prepare the pumpkin cheesecake mousse and chocolate ganache or Nutella ganache.

For the pumpkin cheesecake mousse:

1. Using a stand mixer or hand mixer with a whisk attachment, whisk the whipped cream on high speed until it gets frothy and starts to thicken.

2. Add powdered sugar and vanilla and beat until soft peaks form.
3. In another bowl, beat the cream cheese until smooth, then add the pumpkin puree and pumpkin pie spice, mixing until combined.
4. Gently fold in the whipped cream and then the chocolate chips, if using.

For the chocolate ganache:

1. Place chocolate chips and ⅔ cup heavy cream in a microwave safe bowl or measuring cup and microwave for 30-60 seconds. Stir until smooth.

2. Chill in the fridge until thick and spreadable.
3. May be stored, wrapped in plastic, in the refrigerator for 24 hours before serving. You might need to warm it slightly to make it spreadable.

For the Nutella ganache:

1. Place the Nutella and chocolate chips in a heatproof bowl.

2. In a small saucepan on the stove or in the microwave, heat the heavy cream just to a simmer.
3. Pour the hot cream over the chocolate chips and Nutella, and stir until smooth.
4. Let cool to room temperature.

Assembling the cake:

1. Carefully unroll the cake in the towel.

2. Gently spread the pumpkin cheesecake mousse over the top of the cake, spreading to about a half inch from the sides.
3. Roll up the cake from short end to short end. Place seam side down.
4. Carefully frost the cake with the ganache.
5. Refrigerate for at least 1-2 hours before slicing. Slice off the unfrosted ends, if desired.

Recipe Notes

Cake adapted from Simply Gluten Free.

Mousse adapted from  Snixy Kitchen.

Nutrition Facts

Pumpkin Cheesecake Flourless Chocolate Cake Roll

Amount Per Serving (1 slice)

Calories 399 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 15g 75%

Cholesterol 171mg 57%

Sodium 126mg 5%

Potassium 279mg 8%

Total Carbohydrates 35g 12%

Dietary Fiber 3g 12%

Sugars 28g

Protein 8g 16%

Vitamin A 34.8%

Vitamin C 0.4%

Calcium 8.8%

Iron 14.8%

* Percent Daily Values are based on a 2000 calorie diet.

Enjoy!

Originally published on September 28, 2015. Updated with video on September 27, 2017.

And make sure you check out all of the #PumpkinWeek Day 1 Recipes:
Browned Butter Salty Pumpkin Sugar Cookies from The Spiffy Cookie.
Caramel Pumpkin Cake from Feeding Big and more.
Easy Pumpkin Donuts with Vanilla Cream Sauce from {i love} my disorganized life.
Gooey Pumpkin Chocolate Chip Bars from Hezzi-D’s Books and Cooks.
Healthy Cinnamon-Apple Pumpkin Muffins from Simply Healthy Family
Homemade Pumpkin and Sage Pasta from Kudos Kitchen by Renee.
Pumpkin Cannoli from The Redhead Baker.
Pumpkin Chai Baked Donut from A Kitchen Hoor’s Adventures.
Pumpkin Cheesecake Bars from That Skinny Chick Can Bake.
Pumpkin Cheesecake Flourless Chocolate Cake Roll from Cupcakes & Kale Chips.
Pumpkin Cheesecake Whoopie Pies from Dizzy Busy and Hungry.
Pumpkin Cinnamon Rolls from Gluten Free Crumbley.
Pumpkin Monkey Bread from Making Miracles.
Pumpkin Muffins from My Catholic Kitchen.
Pumpkin Pecan Chocolate Chip Cookies from The Crumby Cupcake.
Pumpkin Snack Cake from Recipes Food and Cooking.
Pumpkin Spice Muffins from A Day in the Life on the Farm.
Semi-Homemade Pumpkin Butter from Love and Confections.
Spiced Pumpkin-Bourbon Fizz from Culinary Adventures with Camilla.