Yes, I fell in love with Swiss rolls, and after the huge success of the pumpkin Swiss roll, I decided to try a chocolate one. We’re going to use frozen or fresh cherries as the base this time to make yet another homemade masterpiece! I have to admit, the roll was so tasty that I could not wait to take the final photo before tasting, and only a single piece was left to be part of history, haha. Believe me, it’s very tasty!

Ready? Set? Let’s go cooking!

We will need: (1 roll)

150 g of all-purpose flour

4 tbsp. of cocoa powder

4 tbsp. of brown sugar

1 tbsp. of agave syrup (or honey)

2 tbsp. of vegetable oil + oil for molds

1/2 tbsp. of baking soda (I use baking powder)

20 cherries

1/2 banana

For the cream

5 cherries

6 tbsp. of vegan ricotta cheese (or the regular one)

5 tbsp. of powdered sugar

1 tbsp. of coconut oil (or butter)

A few drops of vanilla extract and lemon juice

Combine the flour with cocoa powder and baking soda. In a blender, mix cherries, banana, vegetable oil, sugar and syrup. You should get a homogeneous “puree.”

Mix the puree with the flour. Line the baking sheet with baking paper and oil it. Spread the dough and put it in the oven for 10-15 minutes at 165C / 325F.

Do not overbake! And once again: do not overbake, otherwise, the sponge will be very difficult to roll.

Take out the sponge and put it on a kitchen towel, which must be sprinkled with powdered sugar (tasty, beautiful, nothing sticks to the surface).

Then gently roll the sponge.

Let it cool for 10 minutes. Add powdered sugar to a small saucepan, add the cheese and coconut oil. Put it over low heat and warm up to the first bubbles appear. Add the lemon juice and vanilla.

Cool it down. Open the roll and put it on baking paper and apply a layer of cream to it, leaving a small distance from the edges.

Finely chop the cherries and spread them over the cream, then re-roll the cake.

When the roll is formed, gently cover its sides with additional film and put it in the fridge for 2 hours.

Bon appetit!