A lightened up version of a holiday favorite - flavored with dark chocolate, cocoa powder, and coffee!
2 tbsp strong brewed coffee
3 ounces bittersweet or semisweet chocolate, chopped
1/4c whole-wheat pastry flour
1/4 tsp salt
6 tbsp unsweetened dark cocoa, divided
5 large eggs, separated
1/2 tsp vanilla extract
3 tbsp sugar, divided
1/8 tsp cream of tartar
2/3 c plain Greek yogurt
7 tbsp heavy cream
1 tsp vanilla extract
1/2 c powdered sugar
Preheat oven to 400 degrees F. Coat a 10x15 inch baking pan with cooking spray. Add parchment paper, and coat parchment paper in cooking spray.
Heat coffee and chocolate in microwave for 30-45 seconds.
Whisk flour, salt, and 1/4c cocoa in a bowl. Set aside.
Beat egg yolks, vanilla, and 2 tbsp sugar until you reach a very thick consistency (~6 min). Fold coffee into egg yolk mixture.
Beat egg whites with cream of tartar until stiff peaks form.
Add 1/3 of egg white mixture to egg yolk mixture - slowly. Then, add 1/3 of flour mixture slowly. Repeat until all items are incorporated.
Pour batter into prepared pan and bake for 8 minutes (or until cake is springy). Starting at a short end, roll up cake in a tea towel, set aside, and let cook for 45-60 minutes.
Make the filling - beat yogurt, cream, and 1 teaspoon vanilla with a mixer on medium speed until thickened, about 1 minute. Add powdered sugar; increase speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes.
To assemble cake, gently unroll cake; peel off and discard parchment, and remove towel. Spread filling over cake, leaving a 1-inch border around edges. Starting at short side, reroll cake; place, seam side down, on a platter. Cover and chill 30 minutes. Cut cake into 10 slices.
182 kcals, 10 g fat, 5g sat fat, 6g protein, 20g carb, 2g fiber
**Recipe adapted from cookinglight.com**