Chocolate Brownie Roulade...

This is just incredible.... Think of the most delicious fudgy brownie you've ever eaten, now smother it in vanilla cream with fresh berries... This Chocolate Brownie Roulade is BETTER than that!!!

That's an ambitious claim I know... BUT I'm really confident about this one. This isn't a "it's nice...for a healthified cake".... it's just plain delicious, no ifs, buts or maybes.... It's amazing!

Ok so obviously it's not 100% refined sugar free like most of my recipes because of the addition of dark chocolate... but hey, dark chocolate is good for you and like I'm always saying, these treat recipes are just that... they're a treat!! Rest assured this cake is 1000 times better for you than a store bought alternative since it's packed with only the best natural ingredients...

For the roulade: 

• 150g dark chocolate (minimum 81% cocoa solids)
• 6 eggs, separated
• 3 tbsp Irish honey
• 1 tsp vanilla extract
• 2 tbsp unsweetened cocoa powder
• 60g ground almonds
• 2 tsp GF baking powder

Preheat oven to 160d (fan). Line a Swiss Roll tin with baking parchment. 

Start by melting the chocolate over a low heat. Set aside to cool slightly.

Meanwhile, whisk egg yolks with vanilla & honey until doubled in volume.

Fold in cocoa, ground almonds, baking powder and dark chocolate gently.

Whisk egg whites until they form stiff, opaque peaks.

Fold the egg whites into the chocolate mixture gradually. Adding it in 3 parts makes it much easier to combine without knocking out all the air.

Pour the mixture into prepared tin and bake for 18 minutes (it took exactly 18 minutes in my oven, but since oven temps vary significantly, keep an eye on the cake to prevent burning).

You'll know it's baked when it's firm to touch and risen. Set aside to cool on baking parchment.

For the filling: 

• 250ml cream (you can sub half cream cheese & Greek yoghurt if you prefer, or coconut cream if you're dairy free)
• 1 tsp vanilla extract
• 100g mixed summer berries

Whisk the cream until it forms soft peaks. 

Fold in vanilla & berries. 

To assemble: 

Once the cake is cooled, cover generously with the filling.

To roll, use the parchment paper to lift the cake (from the long side) and allow it to roll naturally. Just keep lifting the cake and letting it fall away from the parchment and it will form a natural roulade shape.

Don't worry if it cracks a little... You can cover it with a generous drizzle of melted chocolate or a light dusting of cocoa powder & some fresh berries.

Looks awesome right?!

Spongy chocolate cake (Grain & refined sugar free)

We all LOVE brownies.. they're gorgeous, rich and made of chocolate.. I need to find a man like that!

BUT...

Sometimes, it's nice to have a light cake... a nice sponge, or just something a little less decadent than a fudgy brownie. Since we're all in agreement that chocolate is amazing.. I threw together this simple grain & refined sugar free chocolate sponge... after all, you can never have enough chocolate cake recipes :)

• 2oz coconut oil
• 2 tbsp raw organic honey
• 1 small banana, mashed well
• 2 tbsp Greek yoghurt
• 2 tsp vanilla extract
• 4 large eggs 
• 1 tsp lemon juice
• pinch of salt
• 1oz almond flour
• 1oz unsweetened cocoa powder
• 1/4 tsp baking soda

Preheat oven to 160d (fan) and line an 8" square tin with greaseproof paper. 

Start by beating coconut oil and honey together until combined. 

Separate eggs, adding one egg yolk at a time to the oil & honey mixture. (Place whites in bowl of your stand mixer) Beat well between each addition. 

Next mix in mashed banana, yoghurt and vanilla. 

Add sieved almond flour, cocoa & baking soda to this mixture, and mix well. 

Using the whisk attachment on your stand mixer/food processor (you can do this using a hand whisk too, it'll just take a little longer) whisk the egg whites with 1 tsp of lemon juice until you have stiff peaks. 

Next using a spatula/large plastic spoon (don't use a wooden or metal spoon as they'll knock out all the air you've just added) add the egg white a little at a time, folding the mixture gently to incorporate the egg white. Be patient... you want a light, spongy texture to this cake. 

Pour mixture into lined tin, and bake for 20 minutes until springy to touch & a skewer comes out of the centre of the cake clean. 

Cool on a wire rack. You could serve this cake as it is, or add some fresh raspberries as a garnish. It's amazing with coconut and raspberry ice cream (dairy & sugar free)... That reminds me, I must make some so I can post the recipe :) 

I make a quick chocolate almond ganache to drizzle on the top...

Ganache:

• 1 tbsp coconut oil
• 1tsp almond butter 
• 2 tbsp cocoa
• 1 tsp vanilla extract

Pop all the ingredients into a heat proof bowl and microwave for 15 seconds at a time until melted and smooth. Make sure to stir after each 15 seconds, or the mixture will burn, seize and turn into oily burnt chocolate (believe me... I know! And for the love of God don't taste it to see if you can work with it... you'll most likely need to wash your mouth out with industrial strength mouthwash and you'll still taste burnt chocolate for the next hour!) 

Anyway, I digress... leave the ganache aside for 5 minutes to cool and thicken slightly. 

Drizzle over cake and cut into slices.