Chocolate Swiss Roll Cake (Grain-Free, Paleo) August 04 2016
Here’s how you can make your very own Chocolate Swiss Roll Cake (Grain-Free, Paleo)
For the sponge:
- 120g Dark Chocolate or RAWR chocolate, melted
- 5 large Eggs, separated
- 3/4 cup Coconut Palm Sugar
- 3 tablespoons Cocoa Powder
- 200g Creamed Coconut, soft
- 1 Tbsp Honey
- 2 Tbsp Kirsch (optional)
- Fresh Black Forest Berries (optional)
- 300g Cashew Nut Butter
- 200g Creamed Coconut solid block, melted
- 6 Tbsp Cocoa Powder
- 4 Tbsp Stevia
- Pinch of Sea salt
- Pre-heat the oven to 170C and adjust rack to middle position.
- Using a pastry brush, almond oil a small, rectangle, basic oven tray.
- Place a piece of greaseproof paper on top and then oil again. (This will ensure the cake doesn’t stick to the pan.)
- Place egg yolks and 3/4 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. (Important to be ver carefully here and not to bang it or anything on it!)
- Pour 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 cake and roll very carefully into the swiss roll shape.
- Cool completely on a wire rack, for about 30 minutes.
- In the meantime, you can make the filling.
- Using an electric whisk, mix the honey and cream together until light and fluffy consistency has form. You may want to add a little vanilla here. A little goes a long way. Leave in the fridge.
- Next, to make the frosting, mix all the ingredients together in a large bowl using a wooden spoon. Add more cocoa and stevia to taste. Leave in the fridge.
- To assemble, it best to prepare each component the day before or in the morning. Once everything is cooled, carefully unwrap the cake and spread a 1cm thick portion of cream.
- Carefully re-roll the cake before icing.
- To ice the cake, take a kitchen knife and spread a little of the mixture all over the outside until everything is covered. To finish, use a fork to create the traditional texture.
- Finally, finish the decoration with some fresh holly (and not my crazy sugar decor!) and serve chilled!
- P.S. If you freeze your Chocolate Swiss Roll….it almost turns arctic and will last a crazy amount of time when you have sample a delicious treat on demand!
Author: Charleh Dickinson