Chocolate Swiss Roll
Ready to wow your guests over the holidays? This roll, also known as a Yule Log during the holidays, will make quite the presentation on your table! It is beautiful, fun to make and delicious too!
There are a lot of moving parts in this recipe, so it’s important to review it before starting. Be prepared by making sure the eggs are at room temperature. I recommend you make the egg whites first. I like to keep this dairy free to I use So Delicious Coco Whip for the filling. You can use whatever whipped topping you like, or make your own. Be sure and surround the roll with colorful berries when serving.
Ingredients
5 oz dark chocolate cacao chips
½ t coconut oil
5 eggs (separated and at room temperature)
2/3 c coconut sugar
¼ c cacao powder (unsweetened)
2-3 cups whipped topping (I use So Delicious Coco Whip)
2 cups fresh berries
Instructions
Preheat oven to 325°. Prepare a smaller baking sheet (15” x 10”) by spraying it with cooking spray, then covering it with parchment paper, then spraying the parchment paper.
In a mixing bowl, beat egg whites with an electric mixer until stiff peaks form, about 5 minutes. Put aside.
In a separate mixing bowl, use the electric mixer to cream the egg yolks and sugar together until mixture is firm and smooth.
Melt coconut oil in a small saucepan on low heat. Add cacao chips and stir until they are melted. Remove from heat immediately and allow to cool.
Add melted chocolate into egg yolk mixture. Fold together until completely blended.
Add ½ of the egg whites into the chocolate mixture. Fold the egg whites in gently until the whites disappear. Add the remaining egg whites and fold in gently until the whites disappear and you have a smooth chocolate batter.
Pour the batter onto the baking sheet. Spread out evenly. Bake for 18 minutes. After you remove it from the oven, cover the cake with a damp light cloth(cheesecloth works great) for 10 minutes. After you remove the cloth, allow the cake to cool completely before you proceed.
Place a new piece of parchment paper on a flat surface. Dust it with ½ of the cacao powder. Invert the cake onto the dusted parchment paper. Peel off parchment paper that is on the top of the cake.
Smear the top of the cake with the whipped topping, cover evenly leaving a ½ inch border on the sides. Using the parchment paper to lift the cake on a short side, tuck it in and begin the rolling process. Carefully lift and roll the cake, using your hands to form the perfect log.
Carefully place the log on a platter and keep it chilled until you are ready to serve. Just before serving, dust it with the remaining cacao powder, and surround it with berries of your choice. Makes 10 servings.
