Chocolate Swiss Roll 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.

Sift together 63g flour, 30g cocoa powder, 1 tsp baking powder, and 1/2 tsp salt and set aside.

In a bowl, mix 4 eggs and 135g sugar until thick and foamy.

Add 2 tbsp oil and 1/2 tsp instant coffee powder to the egg mixture and mix well.

Add the flour mixture to the egg mixture and combine until smooth.

Prepare a 30x40cm baking sheet by greasing and lining it with parchment paper.

Spread the batter evenly onto the prepared baking sheet.

Bake in the preheated oven at 350°F (180°C) for 10-12 minutes.

Remove the cake from the oven and roll it while still warm.

Melt 150g semisweet chocolate and 120g whipping cream over low heat until smooth.

Chill 240g whipping cream until cold, then whip until stiff peaks form.

Add the melted chocolate to the whipped cream and mix until combined.

Unroll the cooled cake, spread the chocolate cream mixture evenly over the surface, and roll the cake back up.

Refrigerate the rolled cake for at least 1 hour before serving.

Dust with cocoa powder and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens