Espresso Chocolate Swiss Roll (99% Sugar-Free)
      by Lakanto Australia

      Now made Responsibly Sweet with 42% Lower Carbs and 97% Less Sugar

       

       

      Prep Time:
      		 15 minutes
      Cook Time:
      		 15 minutes
      Makes:
      		 1kg
      Serves
      		 10 Slices
      Difficulty Level
      		 medium


      INGREDIENTS

      CAKE MIX

      • 300g Lakanto Chocolate Cake Mix
      • 2 whole eggs
      • 2 egg white
      • 3 tbsps Expresso coffee (Cooled)
      • 70g melted unsalted butter
      • 3 tbsps Lakanto Bakers Classic Syrup

      FILLING

      • 1 cup thickened cream
      • 60g Lakanto Icing Powder
      • 1 tsp cocoa powder
      • 1 tbsp espresso coffee (Cooled)

      METHOD


      ESPRESSO CAKE

      1. Heat oven to 170c. Spray 15x10x1 inch baking pan with no stick cooking spray. Line
        bottom of pan with parchment paper. Spray paper and sides of pan lightly with no stick
        cooking spray. Set aside.
      2. Separate the eggs, Beat egg whites in bowl at high speed, scraping bowl often, until
        stiff peaks form. Set aside.
      3. Combine 2 egg yolks, sugar, butter and espresso in bowl. Beat at medium speed,
        scraping bowl often, until creamy.
      4. Add the Lakanto Chocolate cake mix. Beat at low speed until well mixed. Gently stir
        egg whites into chocolate mixture until well mixed.
      5. Pour into prepared pan; spread evenly. Bake 10-15 minutes or until top springs back
        when touched lightly in center and cake pulls away from edge of pan. Immediately
        loosen sides of cake by carefully running sharp knife between cake and paper. Cool 10
        minutes.
      6. Invert cake onto smooth clean cotton dish towel sprinkled generously with sifted
        Lakanto pure icing powder, remove the top piece of parchment paper. (Cake may stick
        slightly to paper.)
      7. Lightly spray 15x10 inch piece of parchment paper and place over cake, sprayed side down. While cake is warm, roll up cake and paper in towel beginning with 10 inch side.
      8. Cool completely, seam side down, about 30 minutes.
      CREAM FILLING

      1. Whip the double cream in chilled small bowl at high speed until soft peaks form.
        Gradually add Lakanto Icing powder ; continue beating until stiff peaks form. Gently stirn in dissolved espresso and grated chocolate.
      2. Carefully unroll cake; remove top piece of parchment paper. Evenly spread filling over
        cake. Roll up cake from 10 inch end by carefully lifting towel, ending with seam side
        down.
         
      3. Sprinkle cake with sifted powdered sugar. Trim edges, if necessary. Carefully
        place onto serving plate.
      4. Cover; refrigerate until serving time.
      5. Garnish with chocolate covered coffee beans, if desired.
      6. Carefully cut slices using sharp serrated knife.

      Tips 

      • Garnish with chocolate covered coffee beans, if desired.
      • Carefully cut slices using sharp serrated knife.

      Approx. Nutritional Information Per Serve 80g
      Energy 904 kJ (216 Cal) Protein 4.8g Total Fat 15.1g Saturated Fat 9.4g Carbohydrate 13.9g
      Fibre 1.3g Sugar 0.4g Sodium 156mg

      RSLA0306*

      Topics: Lakanto Monkfruit Icing Powder Lakanto Chocolate Cake Mix

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