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
Preheat oven to 350˚F. Line a 10 x 15-inch rimmed baking sheet with parchment paper and mist lightly with cooking spray.
In a small bowl, whisk flour, cocoa, baking powder and salt. In a medium bowl, mix chocolate, milk, 3 tbsp butter and vanilla.
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.
In a large bowl, add 2 whole eggs and remaining 7 tbsp cane juice.
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
with remaining half of flour and egg whites.
Fold in chocolate mixture.
Pour mixture onto baking sheet and
use rubber spatula to spread evenly over sheet, reaching all 4 corners. Bake for 15 to
minutes, until a toothpick comes out clean. (NOTE: Do not overbake or cake will crack.)
Invert cake onto a clean kitchen towel dusted with flour. Peel off parchment and roll up cake from short ends using towel.
Let cool for 10 minutes.
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.
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.
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.)
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