How To Make Chocolate Swiss Roll At Home | Eggless Chocolate Roll Cake | Ice Cream Cake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: semi-sweet chocolate

Cocoa powder + coconut oil mimics chocolate flavor with less cost.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with potential health benefits.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free alternative.

Start by making the sponge with 1/4 cup of soft yogurt, 1/2 cup of water, 1/4 cup of oil, and 3/4 cup of sugar. Mix until the sugar dissolves completely.

Sift together 1/2 cup of all-purpose flour, 1/4 cup of cocoa powder, 1 tsp of baking powder, and 1/2 tsp of salt into the wet mixture.

Mix to form a smooth batter, scraping the sides of the bowl to remove dry pockets.

Pour the batter into a lined tray and spread it evenly.

Cover the surface with foil to prevent drying and bake at 160 degrees Celsius for 8-10 minutes.

Let the sponge cool on a wire rack, removing the aluminum foil to avoid steam.

Flip the sponge onto a longer piece of parchment paper, then flip it again to have the textured side up.

Spread dollops of ready-made vanilla ice cream over the sponge, leaving a band of sponge uncovered.

Flatten the ice cream to form an even layer and quickly fill any empty spots with more ice cream.

Fold the uncovered portion of sponge into the center and start rolling the cake, wrapping it into a log.

Twist the ends and freeze for 2 hours.

After freezing, prepare dark chocolate ganache with equal parts cream and dark chocolate.

Add chopped almonds for crunch and cut the sides of the roll for a neat presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens