Yield 4 Snack Cakes
Prep Time 2 Hours
Total Time 4 Hours
Cake
- Nonstick coconut oil spray
- 3 eggs, separated
- ½ cup Nate’s 100% Pure Honey
- ⅓ cup chocolate chips, melted
- 2 Tbsp unsweetened cacao powder
Cream
- ¾ cup heavy cream (for a dairy-free option, use coconut cream)
- 1 Tbsp Nate’s 100% Pure Honey
- 2 tsp unflavored gelatin
- 1 Tbsp cold water
Icing
- ¾ cup chocolate chips
- 2 Tbsp coconut oil
Directions
Cake
Heat oven to 325ºF. Line a 9 x 13-inch baking sheet with parchment and spray parchment with nonstick coconut oil spray.
In a large bowl or stand mixer, beat egg whites until soft peaks form. Transfer to another bowl. Add egg yolks, honey, melted chocolate chips and cacao powder. Beat until smooth. Fold in egg whites, mixing until all whites are well combined.
Spread batter into prepared baking pan. Bake for 19-21 minutes, or just until the cake sets. Gently slide cake from pan, so it’s sitting flat on a clean work surface. Do not remove the parchment lining beneath the cake.
Cool for 3-5 minutes. Then cover cake with a second nonstick-coated piece of parchment paper—nonstick side down. Place a thin, clean dish towel on top of the parchment. Using the towel and starting on the long side, gently roll the cake up with the towel. Roll until the entire cake is spiraled in the towel.
Place in a cool, dry place and allow cake to cool completely.
Cream
While cake cools, beat whipped cream until firm. Add honey.
In a small bowl, mix together gelatin and water. Whisk until gelatin is dissolved, then slowly add to whipped cream. This will stabilize the cream.
Store in refrigerator until ready to use.
Once cake is completely cool, gently unroll the towel, remove the top piece of parchment paper, and spread whipped topping across the top of the cake. Now, using the bottom piece of parchment to guide the process, gently re-roll the cake until it is entirely rolled into a long log.
Roll in parchment, place in fridge until firm, about 1-2 hours. Once cake has completely cooled, remove from fridge and cut with a very sharp knife into 4 pieces.
Icing
In a microwave-safe bowl, melt chocolate chips with coconut oil. Stir until smooth. Drizzle over cake. Or, use a spatula to gently dip cake rounds into the melted chocolate, a spoon makes it easy to drizzle melted chocolate over the entire pastry, ensuring complete coverage.
Transfer to a baking sheet lined with parchment paper. Store in fridge until ready to serve.
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