Tuesday, April 2, 2013

Chilled Chocolate Raspberry Jellyroll

Okay, last day of Pesach for 2013 and the last Passover recipe for the year.

This was such a hit with the girls, they made me take pictures of them enjoying it for dessert (still in their bathrobes with wet hair from their bath).  This worked out perfectly since they make much prettier photos than do the jellyroll.  Or perhaps it's just my abysmal photography skills that made it look like a big turd.

Pictures aside, this tastes amazing and it's suitable for Passover.  Also, the recipe is sugar free, gluten free and vegan.  No shit!

Chilled Chocolate Raspberry Jellyroll

1 ripe avocado
1 cup xylitol, erythritol or stevia baking blend
2 flax eggs (2 tbls ground flax + 6 tbls hot water)
1 tsp vanilla extract
A few drops liquid stevia, to taste (optional)
1/2 cup cocoa powder
1 cup almond meal or almond flour
1/4 tsp kosher salt

1/4 cup sugar-free, seedless raspberry jam or spread

Puree avocado, apple sauce, sweetener, flax eggs and vanilla in food processor until smooth.  Add remaining ingredients and pulse a few times until everything is well mixed.  Scrape batter into a parchment paper lined 9x12 baking dish.  Bake at 350F for 23-25 minutes.  Let cool.  Lift cake out of dish with parchment paper. Spread top surface of cake with jam.  Very carefully lift one end of cake from parchment paper and roll up.  Transfer back into baking dish using parchment and freeze until firm.  Slice pieces from the end to get swirl effect.  Keep in the freezer.

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