---
title: Espresso Chocolate Swiss Roll (99% Sugar-Free)
description: A beautiful 99% sugar free cake made responsibly sweet with 42% less carbs and 97% less sugar thanks to replacing the traditional sugar products with Lakanto Monkfruit Sweetened range. Stevia free so without any aftertaste.
---

[Lakanto Recipes ](https://blog.lakanto.com.au/recipes)

# [Espresso Chocolate Swiss Roll (99% Sugar-Free)](https://blog.lakanto.com.au/recipes/espresso-chocolate-swiss-roll)

 Written by [Lakanto Australia](https://blog.lakanto.com.au/recipes/author/lakanto-australia) | 05/04/2022 6:40:16 AM

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*

[View full post](https://blog.lakanto.com.au/recipes/espresso-chocolate-swiss-roll)

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