Raspberry Yogurt Chocolate Roll

Decadent chocolate roll with cinnamon and ginger and yogurt raspberry filling

  • PREPARATION TIME: 60 Minutes
  • COOKING TIME: 10 Minutes
  • YIELDS 6 Servings

INGREDIENTS:

  • Ingredients for the cake:
  • 1/3 cup (40 grams) all-purpose white flour
  • 2 Tbsp (20 grams) cornstarch
  • 2 Tbsp (20 grams) cocoa powder
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 4 large eggs
  • A pinch of salt
  • 1/2 cup and 2 Tbsp (120 grams) white granulated sugar
  • 2.8 oz 70% dark chocolate
  • Ingredients for the Raspberry Filling:
  • 1 pint of fresh raspberries
  • 2 5.3 oz Dannon® Oikos® Greek Nonfat Plain Yogurt
  • Ingredients for the Chocolate Frosting:
  • 4 oz (113 grams) 52% dark chocolate
  • 1 5.3 oz Dannon® Oikos® Greek Nonfat Plain Yogurt
Raspberry Yogurt Chocolate Roll

DIRECTIONS:

Making the Cake:

  • Preheat the oven to 435 degrees F
  • Sift together the flour, cocoa powder, cornstarch, ground ginger, and ground cinnamon in a bowl.
  • 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.
  • 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.
  • 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.
  • Using a spatula, gently fold the egg white mixture into the egg yolk mixture.
  • Add the flour mixture to the egg mixture and continue folding gently using the spatula.
  • Melt the dark chocolate and add it to the cake batter. Continue mixing with the spatula until all the ingredients are well integrated.
  • Place parchment paper in a buttered baking sheet (10" x 15" size) and butter then parchment paper. Pour the batter in the baking sheet and spread evenly using a spatula. Bake for 5-7 min.
  • 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.
  • 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.
  • 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.

Making the Raspberry Filling:

  • Cut the raspberries in half.
  • In a large bowl mix the raspberries with the Dannon Oikos Plain Greek Nonfat Yogurt.
  • Place in the fridge until ready to use.

Making the Chocolate Icing:

  • Melt the chocolate.
  • Mix the chocolate with the Dannon Oikos Plain Greek Nonfat Yogurt.
  • Keep at room temperature so it is easily spread.

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.
  • Spread the raspberry filling into the cake.
  • Gently roll the cake back as if you were rolling a carpet. Place the cake in the fridge for 30 minutes.
  • Once the cake cools down, cut both edges of the cake using a sharp knife.
  • Spread the chocolate icing over the cake.
  • Decorate with whole raspberries and powdered sugar.
  • Place the cake in the fridge. Remove the cake from the fridge 15 minutes before serving.