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Chocolate Swiss Roll

Wouldn’t it be nice if we could wake up
In the morning when the day is new
And after baking this Swiss roll 
Hold each other close and taste it the whole night through

Wouldn’t it be nice? Sure, it would! Let’s roll! Swiss roll, I mean…

Healthy grain-free Swiss roll

 

If you love chocolate as much as I do, this cake will make you rave. This mock version of a swiss roll is high in protein, antioxidants and low-in sugar. It gathers dark chocolate, creamy greek yoghurt and raspberry jam! You can also use strawberry jam (see recipe here ⇒ Mini-Cherry Pies)

It’s so moist in the middle…

If you love chocolate, make sure you also try these:

Learn how to make chocolate leaves! They really enhance the beauty of the Swiss roll or any other dessert you feel like decorating. They are so funny to make!

 

Warning!!!

  1. You can only roll the Swiss roll when it’s completely cooled (wait half an hour…it’s hard, I know!)
  2. When rolling it, keep a towel underneath.
My perfect messy canvas!
Chocolate Swiss Roll
Serves 8
Cook Time
20 min
Cook Time
20 min
Batter
  1. 150 g of dark chocolate (I've used 85% cacau - see notes)
  2. 1 teaspoon of coconut oil
  3. 5 eggs
  4. 1/4 cup + 2 tablespoons of dark brown sugar or muscovado sugar
  5. 1 tablespoon of strawberry/raspberry jam
Frosting
  1. 1 cup of greek yoghurt
  2. Extras: 1 tablespoon of honey or 1 teaspoon of vanilla extract or raspberry/strawberry jam
Toppings/decorations
  1. chocolate leaves (see images above)/greek yoghurt/strawberry or raspberry jam/melted chocolate/sliced almonds
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Instructions
  1. Melt the chocolate in bain-marie with the coconut oil and set aside.
  2. Preheat the oven to 180ºC (350F) and line a rectangular tin (30 cm x 20 cm).
  3. In an electric food mixer, whisk the egg yolks and the sugar together (the volume will increase and it should get creamy). Mix in the cold melted chocolate and whisk again. Whip the egg whites until soft peaks in a separate bowl. With a spatula kindly add them to the batter spoon by spoon (if you overmix it, it won't be as fluffy!).
  4. Pour the bater into the prepared tin and bake the cake for 20 min. Remove from the oven and turn the cake upside down above the towel. After 20 min, the roll is totally cold and you're ready to start spreading the whipped greek yogurt and yummy extras...Get crazy with the decorations!
  5. Prepare the chocolate leaves and let them set for 15 min on the freezer. Put the Swiss roll on the frige to firm up for 15-20 min. Eat, Enjoy and SHARE!
Notes
  1. For a sweeter version use chocolate with less cacau percentage (about 70%).
  2. Store the Swiss roll for 3-4 days on the fridge (If it lasts that long!:)
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