Raspberry Yogurt Chocolate Roll - Oikos

Raspberry Yogurt Chocolate Roll - Oikos

Prep Time

1 hours

Cook Time

10 minutes

Total Time

1 hours 10 minutes

Yields

6

Directions

  1. For the Cake: Preheat the oven to 435°F
  2. Sift together the flour, cocoa powder, cornstarch, ground ginger, and ground cinnamon in a bowl
  3. Separate the egg yolks from the egg whites into two separate large bowls, and make sure that there are no traces of egg yolks in the egg whites
  4. Using an electric beater mix -at a high speed- the egg yolks and sugar for around 5 minutes or until you get a thick white mixture that can form a thick ribbon if you drizzle the mixture with a spoon
  5. In a separate bowl, beat the egg whites with a pinch of salt until you get thick white peaks. Make sure that the beaters are clean and dry
  6. Using a spatula, gently fold the egg white mixture into the egg yolk mixture
  7. Add the flour mixture to the egg mixture and continue folding gently using the spatula
  8. Melt the dark chocolate and add it to the cake batter. Continue mixing with the spatula until all the ingredients are well integrated
  9. Place parchment paper in a buttered baking sheet (10 x 15 size) and butter the parchment paper. Pour the batter in the baking sheet and spread evenly using a spatula. Bake for 5-7 minutes
  10. Gently press on the surface of the cake to check if it is done — it should feel smooth and firm. Make sure not to over-bake the cake otherwise it will become dry
  11. Once done, cover the cake with a damp towel and flip the baking pan. Remove the baking pan and the parchment paper covering the cake. The cake should be lying on the damp towel at this point
  12. Gently roll the damp towel and the cake together as if you were rolling a carpet. Let it sit on your kitchen counter until completely cooled down
  13. For the Raspberry Filling: Cut the raspberries in half
  14. In a large bowl mix the raspberries with the Oikos® PRO Plain Yogurt
  15. Place in the fridge until ready to use
  16. For the Chocolate Icing: Melt the chocolate
  17. Mix the chocolate with the Oikos® PRO Plain Yogurt
  18. Keep at room temperature so it can easily be spread
  19. Final Steps: Gently unroll the cake. The cake should be completely cooled down at this point. Do not worry if the cake breaks a bit, it will be covered once the cake is rolled again
  20. Spread the raspberry filling into the cake
  21. Gently roll the cake back as if you were rolling a carpet. Place the cake in the fridge for 30 minutes
  22. Once the cake cools down, cut both edges of the cake using a sharp knife
  23. Spread the chocolate icing over the cake
  24. Decorate with whole raspberries and powdered sugar
  25. Place the cake in the fridge. Remove the cake from the fridge 15 minutes before serving

Ingredients

  • 1/3 cup ea (40 grams) all-purpose white flour (for cake)
  • 2 tbsp ea (20 grams) cornstarch (for cake)
  • 2 tbsp ea (20 grams) cocoa powder (for cake)
  • 1/2 tsp ea ground ginger (for cake)
  • 1/2 tsp ea ground cinnamon (for cake)
  • 4 ea large eggs (for cake)
  • Pinch ea of salt (for cake)
  • 1/2 cup and 2 tbsp ea (120 grams) white granulated sugar (for cake)
  • 2.8 oz ea 70% dark chocolate (for cake)
  • 1 ea pint of fresh raspberries (for filling)
  • 10.6 oz. ea Oikos® PRO Plain Yogurt (for filling)
  • 4 oz. ea (113 grams) 52% dark chocolate (for frosting)
  • 5.3 oz. ea Oikos® PRO Plain Yogurt (for frosting)