Choc Peanut Banana Swiss Roll

I make no apologies, this is a completely indulgent, over the top version of a recipe I found in a Gourmet Traveler magazine. There is nothing remotely healthy about it, aside from the fact it does wonders for the soul!

Swiss roll cake

  • 4 eggs, separated
  • 80g cocoa powder
  • 2tbsp plain flour
  • 100g caster sugar
  • 2 tbsp almond milk
  • 50g dark chocolate
  • 50ml cream

Creme patissiere

  • 4 egg yolks
  • 2 tsp cornflour
  • 50g caster sugar
  • 1 cup almond milk
  • 1 tsp vanilla extract

Filling

  • 1 large overripe banana, mashed
  • 1/2 cup crunchy peanut butter
  • 1/4 cup cacao nibs

Method

  1. Preheat oven to 180*C.
  2. Beat 4 egg yolks and sugar until pale and creamy, then stir in flour and cocoa.
  3. Melt the chocolate, mix with the cream and almond milk, then fold into the egg yolk mixture.
  4. Whisk 4 egg whites until soft peaks form, then slowly fold into chocolate egg yolk mixture.
  5. Spread onto baking tray and smooth the edges, and bake for 12 minutes. Once baked through, wrap the cake around a rolling pin and place in the freezer to cool for 15 minutes.
  6. To make the creme patissiere, mix the 4 egg yolks with cornflour, sugar and vanilla until combined. Heat the milk until just bubbling in a saucepan over medium heat, then add to the egg yolk mixture and whisk quickly. Return the entire mixture to the stove and continue to whisk quickly until mixture thickens, then immediately remove from heat and place in the fridge to cool.
  7. Unroll the cake. Spread with PB and banana, topped with cacao nibs and creme patissiere, then roll back into a log shape. Top with extra cocoa powder before serving.

Choc Peanut Tarts

One fantastic way to save on calories without sacrificing taste is to use baked wonton wrappers instead of pastry. They are deliciously light but crunchy, and can be filled with virtually any topping. Previous experiments of mine have included baking them with vanilla sugar before serving with ice cream and fresh fruit, and I have also used them as quiche bases.

These involve the winning combination of peanut butter and chocolate, making these a very moreish, low sugar and low guilt treat! 

Ingredients – per mini tart you’ll need;

  • 1 wonton wrapper
  • 1 tablespoon peanut butter (choose the kind with no added salt, sugar or oil for best results)
  • 1 tablespoon coconut oil
  • 1/2 tablespoon cacao / cocoa / carob powder
  • stevia to taste*

* I only needed about 1 teaspoon for a total of 10 tarts as I prefer the chocolate layer to be slightly bitter. You could also use maple syrup or brown sugar instead. 

Method

  1. Preheat the oven to 180*C. Place the wonton wrapper in a muffin tin and bake until brown (about 10 minutes, be careful they don’t burn).
  2. Mix the coconut oil, cacao and sweetener together.
  3. Allow the wrappers to cool before filling with the peanut butter. Pour the coconut oil mixture on top and place in the freezer for 10 minutes to set. Serve while still cold (otherwise the coconut oil will melt!).