Dreamy almond chocolate roll with raspberries, yes! Why is it so? Simply because it tastes awesome, and guess what? It is healthier. How’s that? Just because I’ve replaced the sugar to erythritol (google that if it is new to you; but briefly, erythritol has several advantages over sugar: it contains almost no calories, it does not cause tooth decay and it does not spike blood sugar and it should not cause digestive upset when moderation) for the cake and it worked!!! And because there’s also no sugar in the filling or the topping and it still tastes amazing!!! Another thing I’ve changed was partially replacing the flour with some almond meal.
Finally a dessert or snack with no sugar but still incredibly tasty! Considering the fact that sugar has been declared as addictive as drugs, smoking and other unhealthy habits, and testing that on myself and seeing that’s oh so true, I am always looking for a way to substitute it to any healthier or less harmful option in anything that I cook for my kids, but also for us adults. The challenge for this type of cakes is to get perfectly beaten egg whites without regular sugar and not to deflate while baking, and believe me that’s really difficult to obtain. With erythritol it worked, but you must not use a higher temperature than 320 F degrees. The filling is the easiest you can make and if you feel tempted, try it without cacao for a tasty cheesecake topped with my very simple raw fruit jam. Enjoy!
Dreamy Almond Chocolate Roll With Raspberries
One healthier version for a dreamy to-die-for chocolate roll with mascarpone cacao filling and raspberries.
- 4 egg whites free range
- 1 egg yolk free range
- 1 pinch salt
- 1 tbsp coconut oil melted
- 4 tbsp erythritol
- 2 tbsp almond meal
- 2 tbsp all-purpose flour organic
- 1 can (8 oz) Mascarpone cheese
- 1/2 can (8 oz) Philadelphia cream cheese
- 3 tbsp honey (or 4) organic
- 2 tbsp raw cacao organic and sifted
- 2 tbsp carob organic and sifted
- 1/2 tsp vanilla extract
- 1 hand raspberries fresh or frozen
- 1 tbsp coconut oil melted
- 1 tsp honey organic
- 1 tbsp raw cacao organic
Preheat oven to 300 F degrees.
Take the egg whites out of the fridge and beat them in a cold bowl with a pinch of salt until stiff. Add the sweetener spoon by spoon while still beating the egg whites.
When ready, stop mixing and add the almond flour and the sifted all-purpose flour gradually and incorporate it carefully with a spatula.
Gently pour the mixture onto a baking paper and carefully shape it into a rectangle not higher than 0.5 inch. Cook for about 40 mins or until golden.
Remove from the oven and roll up onto a wet clean kitchen towel while still warm, and let it sit until chilled.
Meanwhile, put the cream cheese and the mascarpone cheese in a bowl together with honey, carob powder and cocoa powder, vanilla and combine with a wooden spoon or a hand mixer.
Unroll the cake, spread the raspberries, then spread the chocolate filling, leaving a border around the edges, then roll the cake up covering it with the same towel and put it in the refrigerator to harden up for about 20 mins.
Make the topping by melting the coconut oil with the honey and the cacao; mix and set aside.
Take the roll out, unwrap it and top it with the topping as desired. Keep it in the fridge. Slice and serve.
Of course you can use regular instead of organic, but that was my choice. Also you can use only cacao or only carob, it will be just as tasty and wonderful. The erythritol can be replaced to granulated sugar (organic if possible) only it will be less healthy. If you find a thick, creamy honey, that would be even better for the filling.