Cocoa Swiss Roll with Stracciatella Cream 🍰 | Fluffy & Fresh 🥰

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option with a similar texture.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and can be more intense in flavor.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia is a low-calorie alternative, while brown sugar is often less expensive.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Whisk eggs and sugar in a bowl until pale and fluffy, about 5 minutes.

Sift together flour, cocoa powder, baking powder, and salt in a separate bowl.

Fold the dry ingredients into the egg mixture gently until combined.

Melt butter and mix in with the batter along with vanilla extract.

Spread the batter evenly onto the prepared baking sheet.

Bake for 12-15 minutes until the cake springs back when touched.

Let the cake cool in the pan for a few minutes, then invert onto a clean kitchen towel dusted with powdered sugar.

Roll the cake tightly in the towel and let it cool completely.

Whip heavy cream until soft peaks form, then fold in chopped chocolate and powdered sugar to create the Stracciatella cream.

Unroll the cooled cake, spread the Stracciatella cream evenly, and re-roll the cake carefully.

Chill the rolled cake in the refrigerator for at least 30 minutes before slicing.

Cooking Techniques

Spice Level:

Allergens