Rollo selva negra | La Sartén por el Mango

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs provide a similar flavor with less sugar

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can enhance flavor

cherries

🥗Healthier: mixed berries

💰Cheaper: canned cherries

Mixed berries provide a fresh taste and are often less expensive

Preheat the oven to 350°F (175°C).

Grease and line a baking sheet with parchment paper.

Whisk eggs and sugar together until light and fluffy, about 5 minutes.

Sift together flour and cocoa powder; fold into the egg mixture gently.

Melt butter and fold it into the batter until combined.

Spread the batter evenly on the prepared baking sheet.

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

Let the cake cool in the pan for 5 minutes, then invert onto a clean kitchen towel dusted with powdered sugar.

Roll the cake with the towel into a log shape and let it cool completely.

Whip heavy cream with vanilla extract until stiff peaks form.

Unroll the cooled cake and spread a layer of whipped cream over it.

Sprinkle cherries evenly over the whipped cream layer.

Roll the cake back up gently, removing the towel as you go.

Chill the rolled cake in the refrigerator for at least 1 hour.

Dust the top with powdered sugar and garnish with chocolate shavings before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens