1/3 cup (40 grams) all-purpose white flour
2 Tablespoons (20 grams) cornstarch
2 Tablespoons (20 grams) cocoa powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
4 large eggs
A pinch of salt
1/2 cup and 2 Tablespoons (120 grams) white granulated sugar
2.8 oz 70% dark chocolate
1 pint of fresh raspberries
2 5.3 oz Oikos® Plain Greek Yogurt
4 oz (113 grams) 52% dark chocolate
1 5.3 oz Oikos® Plain Greek Yogurt
Preheat the oven to 435°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 the parchment paper. Pour the batter in the baking sheet and spread evenly using a spatula. Bake for 5-7 minutes.
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.
Cut the raspberries in half.
In a large bowl mix the raspberries with the Oikos Plain Greek Yogurt.
Place in the fridge until ready to use.
Melt the chocolate.
Mix the chocolate with the Oikos® Plain Greek Yogurt.
Keep at room temperature so it can easily be spread.
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.
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