Monday, January 18, 2016

Banana Coconut Chocolate Roulade

Banana Coconut Chocolate Roulade

1 Banana
4 Eggs, separated
1/2 cup Almond Flour

1 can Coconut Milk
2 TBSP Coconut Butter, melted
1 TBSP Cocoa Powder
1 TBSP Agave Nectar

1. Preheat oven to 425F.
2. Separate your eggs into two bowls.  Whip the egg whites until very stiff.
3. In the other bowl, combine the banana and egg yolks.  Beat until smooth and frothy.  Add in the almond flour and beat some more.
4. Fold the egg whites into the banana-yolk mixture.
5. Spread the sponge mixture on a lightly greased silpat mat or a lightly greased sheet of parchment paper.  Spread into a somewhat long rectangle shape.  Bake this for 10 minutes.
6. Open the can of coconut milk and place the solid white matter into a bowl.  Discard the rest.
7. Add to the white solids the coconut butter, cocoa powder, and agave nectar.  Beat this until smooth and light.
8. Refrigerate for 10 minutes.
9. When the sponge comes out from the oven, remove from the silpat mat or parchment paper.  This will cool fast.
10.  Once the sponge is cool, spread the filling over the sponge.  I suggest more at the end you will start rolling it and less at the opposite end.
11. Roll up the sponge and gently move to a serving plate.  Serve as soon as possible.  It can survive for a day or two in the fridge.

I'm sure that you could decorate it.  You might make extra filling to place on top of it, you might serve with banana slices, etc.  Mine, as you can see, was just left plain.  It also cracked because I did not grease my silpat mat.

This is not overly sweet, but is delightfully light and creamy.  Goes well with coffee and tea.

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