Chocolate Sponge Roulade

Step 1

Preheat the oven to 180°C/350°F (fan forced).

Step 2

Start by carefully separating the eggs into two small bowls.

Step 3

In a clean and a completely dry food processor or bowl, whisk your egg whites. You are wanting to form strong peaks (like for a meringue). I generally do this by whisking it until it forms white peaks (Thermomix butterfly inserted, 2 minutes, speed 4). Stop beating as soon as strong white peaks form. Set aside.

Step 4

In another mixing bowl beat the egg yolks and rapadura for a minute or until creamy (Thermomix butterfly inserted, 2 minutes, speed 4). Mix in the cacao and almond meal. Add about a 1/4 of the egg whites and mix well. Then very carefully and gently fold through the egg whites with a spatula– your aim is to keep as much air in the batter as possible.

Step 5

Line a slice tray (approx. 20 x 30 cm) with baking paper and grease with a little butter, macadamia or coconut oil. Spread the batter over the tray.

Step 6

Place in the oven for 10 minutes (the middle should be firm and springy to touch, if not add another minute or two).

Step 7

Remove from the oven and let it sit in the tin for exactly 5 minutes. Sift over a little cacao, place a clean tea towel over the tray then lay a cooling rack over the top. Flip so the sponge inverts out of the tin onto the tea towel and rack. Peel the baking paper away.

Step 8

Immediately, carefully roll the sponge with the tea towel inside then leave to cool completely on the rack. This stage is really important and ensures the sponge holds shape for the finished roulade.

Step 9

Now make the caramel. In a small pot mix the sweetener, coconut milk and sea salt and bring to a bubbling simmer. Simmer rapidly (it looks a bit foamy on top) for about 10 + minutes or until the caramel starts to thicken. Remove from the heat and allow to cool (it will further thicken as it cools). Place in the fridge in an airtight container to cool completely.

Step 10

Prior to serving, whip the cream and unroll the sponge. Cover with the cream (or yoghurt) and roll again.

Step 11

Top with the chilled caramel and top with the berries (and Easter eggs) if using.

Step 12

Store in an airtight container in the fridge or freezer.