Gluten-free chocolate and orange roll –
Pasta biscuit flavored with orange with chocolate filling.
Preparation time 45 minutes (excluding the cool time of the pasta biscuit)
125 grams of gluten-free flour (I used the BiAglut flour)
125 grams of vanilla sugar (*)
4 grams of baking powder
grated zest of 1 orange
1 pinch of salt
For the stuffing:
200 grams of dark chocolate
80 grams of butter
30 grams of icing sugar
2 tablespoons of Rum
(*) store the white sugar in a jar containing a vanilla bean
Make the pasta biscuit: beat long the egg yolks with sugar, add gluten-free flour, baking powder, zest, and stir.
Beat egg whites with a pinch of salt and gently incorporate. Roll out the dough on a baking sheet covered with baking paper and bake at 180°C for 10 minutes.
Turn the dough onto a cloth and let it cool rolled.
Melt the chocolate in a bain-marie, add the butter, icing sugar, rum and mix until it becomes creamy.
When the cookie dough is completely cold unroll gently, spread the chocolate cream and roll up gently.
Refrigerate for at least an hour before serving. Sprinkle with icing sugar.
You can also decorate with a little orange marmalade or apricot jam and cover with colored sugar or chopped meringue.
More gluten-free chocolate desserts: