For 8 months, since I opened the blog, I have noticed that any recipe with chocolate goes great on views. Even if now the cream is a fake chocolate, it actually being a carob cream, I hope it will be as well liked and “tasted”. It is a fine, light, slightly sour and light cream.
Ingredients
Dough
- 5 eggs
- 100 grams of rice flour
- 100 grams of sugar
- One tablespoon of psyllium bran
- 2 tablespoons of water
- A pinch of salt
Cream
- 2 avocados
- 6 tablespoons of melted coconut oil
- 4 tablespoons of carob
- A spoonful of cocoa
- 4 spoons of honey
- Juice from a small lemon
- 4 tablespoons of water
Method of preparation
For the dough, separate the eggs, mix the yolks with the sugar, salt and 2 tablespoons of water, then add the psyllium bran and flour. Whip the egg whites and put them on top of the dough, mixing gently, so as not to break the air bubbles. The result is poured into the tray lined with baking paper. I have a square pan with a side of 28 cm. Place in a hot oven, initially on high heat for a few minutes, then reduce the flame and leave for about an hour. When the sponge is baked, remove it from the oven and cover it with a slightly moistened kitchen towel until it cools. The cream is the most “hard” to make: mix all the ingredients in a blender, then refrigerate until the sponge cools down. Now comes the delicate part: the sponge is carefully removed from the baking paper, the cream is spread on top and rolled initially with the help of the baking paper.
If we were lucky and the sponge didn’t break in the process of rolling, we will have a good-looking roll, good for taking pictures. If it’s broken here and there, no problem, it’s just as tasty. In either of these two situations, the roll is put in the refrigerator for a good few hours, preferably until the next day.
