Monday, April 9, 2012

Chocolate Sponge Roll

6 large (cage free) eggs, separated
4 oz (120 g) dark chocolate melted
1/4 cup organic coconut nectar or honey + 1 Tbsp
2 tsp pure vanilla extract
3/4 tsp cream of tartar

Preheat oven at 350 F (180 C) Butter, or spray with a non stick vegetable spray, a 17 by 12 inch (43 x 30 cm) sheet pan. Line the pan with parchment paper and then spray with vegetable spray.
While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
Melt the chocolate and let cool to room temperature.
In the bowl of an electric mixer place the egg yolks and 1/4 cup (50 grams) of coconut nectar or honey and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 1 tablespoon of coconut nectar until stiff peaks form.
Gently fold a small amount at the time of the egg whites into the egg yolk mixture just until incorporated (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15 -17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Strawberry whipped cream filling:
1 cup (240 ml) cold organic pasteurized heavy whipping cream.
2 tsp pure vanilla extract
2 Tbsp honey
1/3 cup (80 ml) organic strawberries chopped and mashed.

Place the mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and honey into the bowl and beat until soft peaks form. Add the mashed strawberries and beat just until stiff peaks form.
Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll. Can be covered and stored in the refrigerator for up to 2 weeks or freeze for up to 3 months.  Sprinkle with unsweetened cocoa powder and serve.

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