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?!

Gooey raspberry brownies

I'm slightly addicted to the Great British Bake Off, and now that there's an Irish Bake Off too... I've got baking on the brain. I even rescheduled my training session in the gym to make sure I'm home in time to watch it... that's dedication! In fairness, that's dedication to both training and cake... I don't like to neglect the important things in life :)

I had an hour to kill this afternoon, and decided to bake brownies...a girl can never have too many brownie recipes after all... In my book, brownies are supposed to be fudgey rather than cakey, and have slightly chewy edge (that's why you always, always go for a brownie cut from the corner of the tin..they're the best!) These brownies are all that, and more... they're rich, chocolatey and best of all, they're grain, dairy and refined sugar free.. 

Brownies:

• 4 eggs
• 3 tbsp coconut oil, melted
• 2 tsp organic vanilla extract
• 3 tbsp unsweetened apple sauce
• 1 tbsp coconut flour (you can replace this with 1 1/2 tbsp almond flour)
• 75g unsweetened cocoa powder
• 2 tbsp almond flour
• 1/2 tsp bicarbonate of soda
• pinch of salt
• 50g walnuts, chopped coarsely
• 50g fresh raspberries

Raspberry jam: 

• 50g fresh raspberries
• 1 tbsp unsweetened apple sauce

Preheat oven to 160d. Line an 8x8" square cake tin with greaseproof paper. 

Start by making raspberry jam. Simple add raspberries and apple sauce to a saucepan and cook until you have thick raspberry purée. Set aside to cool. 

Whisk liquid brownie ingredients in a large bowl. 

Add in dry ingredients, mix well. 

Next add walnuts and raspberries.

Stir until combined. 

Pour brownie mixture into lined tin. 

Finally drizzle raspberry 'jam' over the brownies and swirl into the mixture with a skewer. 

Bake in preheated oven until just set (approx 15 minutes). Since ovens vary, I suggest you keep an eye on them to make sure they don't over-bake. 

You'll get 12 brownies from this recipe, and since they freeze well, you have no excuse for eating them all!!