Gluten Free Chocolate Swiss Roll

When my family and I discovered we had Celiac Disease 2 years ago it was devastating. Especially to my then 15 year old son. But our journey has taught us a lot. We have kept an open mind and enjoyed time together learning new alternatives to cook with. Its definitely been an adventure. One of his favorite snacks before going Gluten Free was Little Debbie's Swiss Rolls. It took me a while but I stumbled upon a makeshift recipe from Kroger's website believe it or not and tweaked it til we liked the taste. Now, I will say that my son loves vanilla so if you dont please fill free to maybe go with only a tsp. Actually, help yourself to change whatever you would like. The possibilities are endless. I think that everyone's tastes are different and therefore you should experiment with it til it suits you. I truly hope you enjoy it.

You want to get a medium sized bowl and whisk together your cocoa powder, flour, and salt. Set it aside

Now you need to separate your yolks and egg whites. Use a mixing bowl add sugar and put egg whites in it. (Take your yolks and add them to your chocolate flour mix. Mix it well and again set it aside.)

Now mix your egg whites and sugar on medium high for 2-3 minutes. While mixer is going turn oven on 425° and get your pan ready. It should be a 17x12 cookie sheet. Line it with parchment paper or silicone mat. Make sure to butter or spray parchment paper.

Close to being done mixing. Melt your butter in microwave for 15 sec. Then add it to egg whites and continue to mix. It will be pale yellow and thick when done.

Once the mixing is done take a spoon full of chocolate flour mix and add into egg mixture mix well. Then take the rest and gently fold it into mixture.

Now you want to use a spatula and pour this onto your prepared cookie sheet. Cook this for 10 minutes or until springy to touch. Check with toothpick.

While thats cooking get a piece of parchment paper and sprinkle some cocoa powder on it. When your cake is done you will have to work quickly and gently. Your goal is to move the cake from pan to floured parchment paper and get it rolled up.

The easiest way I have found to do this is to take the floured paper and put it on top of the cake and turn the whole thing upside down. You will get cocoa powder everywhere but the cake always turns out unharmed. Now you want to remove the old parchment paper that the cake cooked on. Flour that side of the cake as well with cocoa powder. Very carefully start to roll the cake including the bottom parchment paper.

Set cake aside to cool. Prop up against something so it does not unroll. This should take around 20-30 minutes.

To make your filling. Whip heavy whipping cream, sugar, and vanilla in large bowl. You want it to form peaks and become fluffy. This will take 4-5 minutes of constant mixing.

Once cake is cool to touch. Gently start to unroll. Spread your cream using a spatula onto the cake. Then roll back up. Again set propped up against something.

To make Ganache (chocolate sauce), microwave semi sweet chocolate (needs to be in small pieces) and coconut oil for 30 sec. intervals. Stirring at each break. Once it is smooth let it sit @ room temp to thicken up.

Now put your cake roll on a rack. After it sauce thickens up then carefully pour onto roll while its on the rack. You can also brush or use spatula to so this.

You want to put your cake into the fridge for about a half an hour. So that chocolate thickens up. Then indulge.