Would you look at that masterpiece! This Chocolate Cranberry Meringue Roulade already looks so delicious, wait until you taste it!
The cake is soft yet chocolaty, with a thin, flaky crust on the outside. The sweetness is balanced by the fluffy coconut cream and sour cranberries and currants. It’s a pretty rich dessert, but the tartness of the berries cuts through the richness, leaving you wanting for more.
Here’s how to do it:
- 1/2 cups dark chocolate (min 72%), melted
- 5 eggs, separated
- 1/2 cups honey
- 1 ½ tsp Summer Day Naturals’ Vanilla Bean Powder
- A pinch of salt
- 2 tbsp cocoa powder
- 1 cup coconut cream, chilled overnight
- ½ cup dried cranberries
- Extra cocoa powder, for dusting
- Extra chocolate, to serve
- Fresh berries, to serve (optional)
- Preheat oven to 325°F. Line a Swiss roll baking tin or a baking tray with parchment paper.
- In a large bowl, whisk egg yolks, vanilla bean powder and honey together using an electric mixer for 5-8 minutes until thick, doubled in volume and very pale yellow in color. Stir in the melted dark chocolate until fully combined. Set aside.
- In another large bowl, whisk the egg whites and salt using an electric mixer for another 5-8 minutes until stiff peaks (like foam or shaving cream).*
- Gently fold in the egg whites into the chocolate-egg yolk mixture, a little at a time until fully combined. Sift in cocoa powder and fold in as well.
- Pour the batter onto the baking tray and use a spatula to even out the batter. Bake for 20-25 minutes, until firm to the touch. Let it cool completely in the tray before removing it.
- To assemble, whip coconut cream until stiff. Mix in cranberries into the coconut cream.
- Gently and carefully flip the cake onto a clean piece of parchment paper. Slowly and carefully peel off the old, sticking parchment paper off.**
- Spread the coconut-cranberry cream on to the cake and roll like a Swiss roll, using the bottom parchment paper to help you.
- Spread more coconut cream on top and dust with cocoa powder and sprinkle with dark chocolate shaving. Top with berries and serve chilled.
* It’s important that the egg whites are stiff, as it will ensure that the cake will rise properly.
** The cake will sink slightly as it cools, and it will crack as you roll it.