Chocolate Raspberry Cheesecake Roll - Clean Eating Magazine

Chocolate Raspberry Cheesecake Roll

Deep chocolate and sweet-tart raspberries mingle in a creamy fluffy cake roll that's so decadent you won't be able to resist!
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Chocolate Raspberry Cheesecake Roll image

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

Ingredients

  • Olive oil cooking spray
  • 1/2 cup light spelt flour, scooped and leveled, plus additional for dusting
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 oz dark chocolate (70% cocoa or greater), melted
  • 1/4 cup 1% or 2% milk
  • 3 tbsp organic unsalted butter, melted
  • 1/2 tsp pure vanilla extract
  • 3 large egg whites (6 tbsp liquid egg whites) plus 2 large eggs, divided
  • 1/2 cup organic evaporated cane juice, divided
  • FILLING: 1 cup fresh raspberries
  • 1 tbsp organic evaporated cane juice (TIP: The filling is slightly tart to offset the rich chocolate cake, however, if you prefer it sweeter, double the amount of cane juice.)
  • 1/4 cup reduced-fat cream cheese, softened
  • 1 tbsp organic unsalted butter, softened

Preparation

  1. Preheat oven to 350˚F. Line a 10 x 15-inch rimmed baking sheet with parchment paper and mist lightly with cooking spray.
  2. In a small bowl, whisk flour, cocoa, baking powder and salt. In a medium bowl, mix chocolate, milk, 3 tbsp butter and vanilla.
  3. In a separate medium stainless steel bowl, add egg whites. With an electric hand mixer, beat egg whites on high speed until soft peaks form, about 3 minutes. Add 1 tbsp cane juice and beat until glossy and stiff peaks form, about 4 minutes; set aside.
  4. In a large bowl, add 2 whole eggs and remaining 7 tbsp cane juice.
  5. With hand mixer, beat on high until pale yellow and doubled in volume, about 4 minutes. With a rubber spatula, fold in half of flour mixture until no white streaks remain. Fold in half of egg whites; repeat
  6. with remaining half of flour and egg whites.
  7. Fold in chocolate mixture.
  8. Pour mixture onto baking sheet and
  9. use rubber spatula to spread evenly over sheet, reaching all 4 corners. Bake for 15 to
  10. minutes, until a toothpick comes out clean. (NOTE: Do not overbake or cake will crack.)
  11. Invert cake onto a clean kitchen towel dusted with flour. Peel off parchment and roll up cake from short ends using towel.
  12. Let cool for 10 minutes.
  13. Meanwhile, in a small saucepan, combine raspberries and 1 tbsp cane juice. Heat on medium-low and cook, stirring occasionally, until berries break down completely and mixture becomes syrupy, about 5 minutes. Remove from heat and cool to room temperature.
  14. In a medium bowl, add cream cheese and 1 tbsp butter. With hand mixer, beat on high until light and fluffy, about 2 minutes. Add raspberry mixture and beat until well combined. Refrigerate until needed.
  15. Unroll cake, removing towel. Spread filling evenly over top. Starting with 1 short side, reroll into a tight cylinder. Slice crosswise into 10 slices. (TIP: If not serving immediately, wrap in plastic wrap and refrigerate.)

Nutrition Information

  • Serving Size: 1 1-inch slice
  • Calories: 168
  • Carbohydrate Content: 20 g
  • Cholesterol Content: 54 mg
  • Fat Content: 9 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 205 mg
  • Sugar Content: 13 g
  • Polyunsaturated Fat Content: 1 g