Of which 10.6 g sugars and 5.5 g saturated fat.
No-added-sugar version: 144 kcal and 0.7 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Choline (egg) · Magnesium (cocoa)
Allergens egg
Wheat-free chocolate roll
A thin chocolate sponge, rolled up around a coconut whipped cream filling.
Ingredients
- 4 eggs, whites and yolks separated (200 g / 7 oz)
- ⅓ cup white or brown sugar (65 g / 2¼ oz) — no added sugar: ½ cup erythritol (95 g)
- ⅓ cup 100% cocoa powder (30 g / 1 oz)
- ¼ cup rice flour (38 g / 1¼ oz)
- 1 tsp baking powder (4 g)
- 1 tsp vanilla (4 g)
- 1 pinch salt (1 g)
- 200 g (7 oz) coconut milk (solid part), chilled — for the filling
- 14 g sugar — for the filling; no added sugar: 20 g erythritol
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F). Line a rectangular baking sheet, about 25 × 35 cm (10 × 14 in), with parchment paper and grease the paper.
- Whip the egg whites with the pinch of salt to stiff peaks. Set aside.
The full method (11 steps), Rico's tip, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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