6 ounces allergy free semisweet chocolate chips (Enjoy Life)
3 tbsp water
6 large eggs, at room temperature, separated
2/3 cup of Coconut Sugar
¼ tsp unsweetened Dutch Processed Cocoa powder, divided
1 cup heavy whipping cream, or coconut milk whipped cream (Instructions below)
2 to 3 tbsp coconut sugar
½ tsp vanilla extract
- Preheat oven to 350 degrees F.
- Grease a 10 x 15 inch shallow baking or jellyroll pan. Line the bottom lengthwise with a piece of waxed or parchment paper that extends up the short sides one inch.
- Melt chocolate with water in a small saucepan over very low heat until it is 75 percent melted. Remove from heat and stir until the remaining chocolate is smooth. Set aside to cool slightly.
- Beat egg yolks with an electric mixer until pale and creamy. Add sugar gradually and continue to beat until yolks are rib-bony. Gently stir the chocolate into the yolk mixture.
- In a clean bowl with clean beaters, beat egg whites with salt until they hold stiff peaks. Stir ¼ of egg white mixture into the chocolate-yolk mixture to lighten it. Fold the remaining whites into the cake batter in three additions. Pour batter into prepared pan and smooth top. Bake in oven for 15 minutes, or until cake layer feels dry (but very soft) to the touch and a toothpick inserted into the center comes out clean. It will seem a little under baked.
- Transfer to a cooling rack and cover the top with a light damp towel or two layers of damp paper towels for 10 minutes. Gently remove towels; don’t fuss if they have a bit of cake stuck to them. Run a knife around the edges of the cake. Sift one tbsp of cocoa over the top of the cake and cover the cake with a thin tea or flour sack towel that is a little longer than the pan. Place the back of a baking sheet or a large flat tray over the towel and invert the cake and paper onto it. Gently peel back the parchment or waxed paper that lined the pan. Sift the remaining tbsp of cocoa powder over the top of the cake (that was one minute ago, the underside). Using the towel underneath to help lift and roll the cake, roll the cake from short end to short end with the towel inside. Let cool completely, encased in its towel.
- Once cooled, beat heavy cream, or coconut milk cream with sugar and vanilla until it holds stiff peaks. Get your serving plate ready and place it near your cake roll. Spread whipped cream filling evenly over cake. Gently use waxed or parchment paper once again to re-roll cake. Place on serving platter, seam side down.
Some of you that don't know what coconut sugar is might be saying what the heck is it? It's a god send for diabetics and people who want to avoid sugar or cant have sugar. Here is the info on Coconut Sugar
Now for how to make coconut milk whipped cream.
What you need
One 13.5-ounce can full-fat coconut milk
1 tbsp coconut sugar or more to taste
1 tsp vanilla or more to taste
Hand beaters or stand mixer
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; overnight.
2. Open the can of coconut milk. There will be a firm, waxy layer on top.
3. Scoop out this firm layer, the coconut cream that had solidified at the top of the can.
4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight).
5. Place this cream in the bowl of a stand mixer, or large bowl.
6. Turn your mixer or hand beaters to high speed and whip the coconut cream for 3-5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar and vanilla.
This lasts well in the refrigerator for several days.