Believe it or not, this Swiss roll is so nutritious, Andalene says you can even serve it for breakfast (the kids will of course think that is a GREAT idea)!
INGREDIENTS
- ½ cup semisweet chocolate, melted
- 5 large eggs, separated
- ¾ cup coconut sugar (or xylitol)
- 3t unsweetened cacao powder
- 1 cup heavy cream
- 1tsp raw honey or maple syrup
METHOD
- Preheat oven to 180 Celsius – adjust rack to the middle
- Using a pastry brush, oil a 15” X 10” swiss roll tin
- Place a piece of unbleached parchment paper on top and then oil again (this will ensure cake does not stick to pan)
- Place egg yolks and ¾ cup sugar in a mixing bowl and beat at high speed with an electric or standing mixer for 3 minutes or until the mixture is thick and pale yellow
- Whisk the egg mixture into the chocolate
- Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture
- Pour the batter onto prepared baking sheet and spread evenly using an off-set spatula
- Bake for 15 to 18 minutes or until puffed
- Remove the cake from the oven and place a damp kitchen towel over the cake in pan
- Cool completely on a wire rack, about 30 minutes
- Remove the damp towel. Place a 20” x 15” piece of parchment paper on work surface
- Dust cake with cocoa, and invert onto parchment paper. Carefully peel parchment paper from top of cake
- Pour the cream and honey into a mixing bowl and whisk until stiff peaks form
- Spread cream mixture over top of cake, leaving a 1” border on all sides. Lift and tilt parchment paper at 1 short side, and carefully roll up cake, jelly-roll fashion, using parchment to lift and roll cake
- Wrap rolled cake in parchment paper, and place on a serving platter
- Chill 2 to 8 hours
- Remove and discard parchment – serve cold
