One healthier version for a dreamy to-die-for chocolate roll with mascarpone cacao filling and raspberries.
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.