Chocolate Swiss Roll with Coconut Buttercream


Chocolate Swiss Roll with Coconut Buttercream (Paleo, Gluten-Free).jpg
Chocolate Swiss Roll with Coconut Buttercream (Paleo, Gluten-Free)

I couldn´t remember when was the last time I made Swiss Roll, did I make it?, I really don´t know, maybe, I remember my mother when was making it, but not me. 


In my country we called this roll Gipsy Arm, I think because was brought in to us by the Spanish people.   

Anyway, I wanted to make it, but in a healthy version with fewer carbohydrates, more fiber, and healthy ingredients. I searched to find a good one, I found it, but I just made some variations.



Chocolate Swiss Roll with Coconut Buttercream (Paleo, Gluten-Free).jpg

The coconut flour is made by grinding the coconut meat and then drying it, has good nutrient content, is high in protein, fiber, is gluten-free and grain-free, has digestible calories and carbohydrates, is low in glycemic index, and has healthy fats to nourish us.

I was concerned, because, the flours that not have gluten, don´t provide elasticity into the dough, and when you roll the sponge cake, it may easily break. 

This roll is tasteful, spongy, and beautiful, isn´t it? guys, I can´t believe that was me who made it.







Let´s do it!


Chocolate Swiss Roll with Coconut Buttercream (Paleo, Gluten-Free).jpg




CHOCOLATE SWISS ROLL WITH COCONUT BUTTERCREAM (Paleo, Gluten-Free)  

Chocolate Swiss Roll with Coconut Buttercream (Paleo, Gluten-Free).jpg                                                                        

INGREDIENTS

CHOCOLATE COCONUT FLOUR SPONGE CAKE:                                          
  1. 6 eggs, at room temperature, separated yolks, and whites
  2. 1/2 cup honey or maple syrup 
  3. 1/3 cup coconut flour  
  4. 1/4 cup more 1 tablespoon of cup cacao powder
  5. 1/2 teaspoon of baking soda
  6. dash of cinnamon
  7. dash of salt
  8. 1 teaspoon of vanilla extract
  9. 1/4 teaspoon of cream of tartar

INGREDIENTS 

COCONUT BUTTERCREAM:
Homemade coconut buttercream (Paleo, Gluten-Free).jpg
Homemade Coconut Buttercream

  1. 1 pack, 12 oz of unsweetened coconut meat sheered.   
  2. 1 tablespoon of virgin coconut oil melted
  3. 3 tablespoon of cocoa powder
  4. 3-4 tablespoon honey
  5.  or 1 jar of 14-16 oz of coconut butter, with or without chocolate, your choice.
INSTRUCTIONS FOR THE SPONGE CAKE:

Pre-heat oven to 335 F.
Chocolate coconut flour Sponge Cake Paleo, Gluten-Free).jpg
Chocolate Sponge Cake

Line a swiss roll pan with baking paper. 

Mix the dry ingredients, excluding salt and cream of tartar.

Star beating the egg whites on low speed with a dash of salt, when it is frothy, add the cream of tartar, turn up the speed to high, until soft peaks come.

In another bowl, beat the egg yolks and honey until they are pale.

Add the dry ingredients to this mix incorporate all well.

Divide into 3 parts the egg whites, but one part over the yolks and fold it, be careful, the air in it allows the batter to rise, then the other part, until you are finished.

Spread the batter into the pan smoothly.

Bake for around 15 minutes.

Take it off the oven lifting with the paper, don´t remove it.

It´s hot, I know, but this is the way that works, start to roll from the small edge until you have a log, last edge side down to cool in your fridge.

When the cake is cool, peel off the paper, be careful don`t break it.

Spread evenly the coconut buttercream on the unroll sponge cake, then roll again and put back in the fridge.

INSTRUCTION OF COCONUT BUTTERCREAM:

In a food processor throw the coconut meat. 

Star to process it at high speed with a tablespoon of coconut oil melted.

Scrap the sides as needed until you have a smooth cream (depends on your processor, be patient, take more or less time).

Add honey, and  3 - 4 tablespoon of cocoa powder.

Let it soften. Adjust the taste to your liking.

Sauce of chocolate: 
  1. 1 cup of  dark chocolate chips
  2. 1 tablespoon of coconut oil
  3. 3 tablespoon of red wine
Instructions:

This is completely optional, this recipe is not what you are used to seeing, but I really like it, and I want you to know, how I made it, but more chocolate yes, please! 

Melt the chocolate chips with the coconut oil at low heat temperature or double boiler, then add the red wine and stir until well combined. Pour over the Swiss Roll. The combination of the melted chocolate and red wine is terrific!.

Enjoy!

The recipe makes around 10 slices.
Total Preparation Time: 30-35 min (less if you have bought coconut butter).
Time to Cook: 15 min
Total Time:50 min

Notes: You can add fruits to the cream, or put them on the side of the roll, any nut will work too, sprinkle some sheered coconut meat outside the cake, or jam, etc.

Nutrition Fact Chocolate Swiss Roll with Coconut Buttercream (Paleo, Gluten-Free).jpg










Remember that "Your body is a temple, but only if you treat it as one".  Astrid Alauda.

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you!.đź’—

If you do it, let me know in the comments below. 

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