https://www.copymethat.com/r/iWgGnbhpI/homemade-low-carb-chocolate-swiss-roll/
7497265
VknelpF
iWgGnbhpI
2024-04-23 21:19:07
Homemade Low Carb Chocolate Swiss Roll
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~810 Cal - 70G Protein / 49G Fat / 20G Carb
Ingredients
- subheading: For the Sponge:
- 40g cocoa powder
- 5 medium eggs
- 120g sugar equivalent (I used a blend of Stevia and Erythritol)
- subheading: Filling:
- 175g low fat (3 to 4%) cream cheese
- 5 "Chocologic chocolate" segments (roughly chopped) ( www.tesco.com/groceries/product/details/?id=290069878)
- 60g sugar equivalent (again Stevia + Erythritol)
- subheading: Decoration:
- 3 Chocologic chocolate segments melted
- ~7g cocoa powder
Steps
- subheading: Batter:
- Separate the whites from yolks.
- Whip the whites until fluffy.
- Beat the yolks with sugar
- Add the cocoa to the yolks
- Mix the whipped whites into the yolks using a spatula.
- Put the mix into a tray (suggested 30cm x 20cm), definitely recommend using backing paper.
- Bake in oven for 15 to 20 min on 180C/160C + fan
- subheading: Filling:
- Mix the cream cheese, the roughly chopped chocolate and the sugar.
- You may add some vanilla extract for more flavour.
- subheading: Rolling & decoration:
- Put some backing paper on the table and dust it with the cocoa powder. I would add some powdered sugar (equivalent) as well because the cocoa itself is bitter.
- Put the sponge on the table upside down "absorb" the cocoa powder we poured on the table.
- Remove the backing paper from the top (which was used during the baking).
- Add the filling on the sponge.
- Roll the sponge.
- Add the melted chocolate on top and put the roll in the fridge for a few tens of minutes. Ideally overnight.
- Optional: Afterwards, put the roll in the freezer for 40 to 60 min. Remove it from the freezer about 15 min before consuming.