Friday, 13 February 2015

DIABETIC RASPBERRY AND CHOCOLATE SWISS ROLL


DIABETIC RASPBERRY AND CHOCOLATE SWISS ROLL
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/02/diabetic-raspberry-and-chocolate-swiss.html
(Serves 10)
Ingredients:

3 Eggs
1/3 cup Canderel/Sugalite Sweetener
½ cup Flour
2 tbs Cocoa Powder
250g smooth low fat Cottage Cheese (blended smoother for 3 minutes)
200g dark Chocolate over 70% Cocoa solids, chopped roughly
200g Fresh Raspberries

Method:
Preheat oven to 180’C and grease and line a swiss roll tray (20x30cm) with baking paper.

With an electric beater, blend the eggs and sweetener for about 5 minutes until light and creamy. Sift the flour and cocoa powder into the egg mixture and stir to combine.
Spread the batter evenly into the prepared tray and bake for 10 minutes or until the cake springs back when lightly touched.
NOTE:
Be careful not to overcook; if anything, slightly undercook or the cake will be too dry and crack when rolling.

Immediately turn the cake onto a sheet of baking paper.
Score (a shallow cut) the sponge along one of the short edges. This makes for easy rolling. Carefully roll the spunge and paper together and set aside to cool. This will make it easier to roll with the filling.
Place ¼ cup of the cottage cheese and chocolate in a small bowl over a saucepan of boiling water (don’t let the bowl touch the water) and stir until melted.
Stir through the remaining cottage cheese.

Unroll the sponge, discard the paper and spread with a layer of chocolate (use about half of the melted chocolate mix).
Place a row of raspberries, very close together, along the scored edge and very gently re-roll the sponge, finishing with seam side down.
Spread with the remaining warm melted chocolate cheese mixture and top with remaining raspberries.**Bron: Cravelife Magazine October 2014