Yield 4
Prep Time 2 hours
Total Time 4 hours
Ingredients
FOR THE CAKE
- 3 eggs, separated
- ½ cup Nature Nate’s Raw & Unfiltered Honey
- 1/3 cup chocolate chips, melted
- 2 tablespoons unsweetened cacao powder
- nonstick coconut oil spray
FOR THE CREAM
- 3/4 cup heavy cream (for a dairy-free option, use this method to whip some coconut cream)
- 1 tablespoon Nature Nate’s Raw & Unfiltered Honey
- 2 teaspoons unflavoured gelatin
- 1 Tbsp cold water
FOR THE ICING
- 3/4 cup chocolate chips
- 2 Tbsp coconut oil
Directions
Heat oven to 325ºF.
Line a 9×13” baking sheet with parchment, spray parchment with nonstick coconut oil spray.
In a large bowl or stand mixer, beat egg whites until soft peaks form.
Transfer to a bowl
Add egg yolks, honey, melted chocolate chips and cacao powder.
Beat until smooth.
Fold in egg whites, mixing until all whites are well combined.
Spread batter into prepared baking pan.
Bake for 19-21 minutes, or just until the cake sets.
Gently slide cake from pan, so it’s sitting flat on a clean worksurface.
Do not remove the parchment lining beneath the cake.
Remove and cool for 3-5 minutes.
Then cover cake with a second nonstick-coated piece of parchment paper—nonstick side down.
Now place a thin, clean dish towel on top of the parchment.
Using the towel and starting on the long side, gently roll the cake up with the towel.
Roll until the entire cake is spiraled in the towel.
Place in a cool, dry place and allow cake to cool completely.
While cake cools, beat whipped cream until firm.
Add honey.
In a small bowl, mix together gelatin and water.
Whisk until gelatin dissolved, then slowly add to whipped cream.
This will stabilize the cream.
Store in refrigerator until ready to use.
Once cake is completely cool, gently unroll the towel, remove the top piece of parchment paper, and spread whipped topping across the top of the cake.
Now, using the bottom piece of parchment to guide the process, gently re-roll the cake until it is entirely rolled into a long log.
Roll in parchment, place in fridge until firm, about 1-2 hours.
Once cake has completely cooled, remove from fridge and cut with a very sharp knife into four pieces.
To prepare the icing:
In a microwave-safe bowl, melt chocolate chips with coconut oil.
Stir until smooth.
Drizzle over cake.
Or use a spatula to gently dip cake rounds into the melted chocolate, a spoon makes it easy to drizzle melted chocolate over the entire pastry, ensuring complete coverage.
Transfer to a baking sheet lined with parchment paper.
Store in fridge until ready to serve.
