Chocolate Protein Roulade

A tasty twist on this Christmas classic that will make you pray you can have a bit more!

With NO flour but be warned this healthy, no added sugar dessert is soo moreish it will take healthy to your hips!

You will need:

• An electric hand whisk
• Weighing scales
• Measuring spoons
• Non stick baking paper
• 23cm x 33cm swiss roll tin

Nutrition (per serving - recipe serves 12):

• Calories – 179kcal
• Protein – 12g
• Carbohydrate – 9g
• Fat 9g

 Ingredients:

• 6 Eggs
• 60g Boditronics Chocolate Express Whey
  
• 175g Dark cooking chocolate
• 30g Sweetener
• 2 Tbs Cocoa

  Ingredients For The Filling:

• 250g Light Cream Cheese
• 1 scoop (28g) Boditronics Vanilla Express Whey
  
• 5g Sweetener
• 1 drop vanilla essence

Method:

1. Preheat the oven to 180°C
2. Melt the chocolate in a heatproof bowl using 30 second blasts in the microwave until just melted.  Set aside to cool to room temperature.
3. Separate the eggs into two bowls.
4. Whisk the egg whites with an electric mixer on its highest speed until it forms stiff peaks. If you turn the bowl upside down, the peaks should be stiff enough not to fall out!
5. In the second bowl, add the sweetener to the egg yolks and using the electric mixer on high speed for 2 to 3 minutes or until pale in colour and a very thick consistency.
6. Add the 60g Boditronics Chocolate Express Whey and the melted chocolate to the egg yolk mixture and fold together.
7. Add 2 large spoonful's of the whisked egg whites and stir in to gently loosen the mixture.
8. Fold in the remaining egg whites using a large metal spoon.  Avoid knocking out the air you have just whisked in (it will look a bit loose and 'sloppy' but be really gentle with it and we promise it will be fine!).
9. Sift the cocoa powder on the top of the mixture and fold in.
10. Grease and line the base and sides of the swiss roll tin with non stick baking paper.
11. Pour the mixture into the tin and move it around so the mixture finds it's own level.
12. Bake for 20 - 25 minutes or until risen,  Remove and leave to cool in the tin.
13. While the cake is cooling, mix all of the ingredients for the filling together.
14. Lay a large piece of non stick baking paper on the work surface and ust it with icing sugar.
15. Turn the sponge out onto the paper and very carefully peel off the lining paper.
16. Spread the filling over the sponge, leaving a clear edge of approximately 2cm on all sides. Then, using a sharp knife, make a shallow cut along one of the short edges.
17. Roll this cut edge over tightly to start.  Use the sugar-dusted paper to continue tight rolling by pulling it away from you as you roll. Finish with the join underneath.
18. Lift the roulade onto a serving plate or board using a large, wide spatula (or 2 fish slices work just as well!)
19. Cut into slices and enjoy every mouthful!