This whole grain Swiss roll is stuffed with a low fat almond butter cream and coated in chocolate ganache.

Serves 12

Instructions:

1. Preheat oven to 350°F.
2. In an electric mixer fitted with a paddle attachment, stir together flour, cocoa, baking powder, baking soda, and salt. Add eggs, applesauce, sugar, and oil, forming a smooth batter.
3. Grease a parchment-lined baking sheet with pan release spray, and pour in batter. Smooth to the edges, and tap down to release any air bubbles. Bake for 8–10 minutes.
4. Remove cake from the oven, dust a piece of parchment (approximately the same size as the baking sheet) with flour, and carefully invert the cake onto the floured parchment.
5. Gently roll the cake into a cylinder (removing the parchment) and let cool.
6. Mix filling ingredients in an electric mixer fitted with a paddle attachment until smooth. Unroll cake, and spread evenly with filling. Using the parchment like a sushi mat, carefully roll cake back into a cylinder, wrap tightly with plastic wrap, and refrigerate overnight.
7. To make the ganache, heat cream to a scald, and whisk into a medium bowl filled with chocolate chips until chocolate melts. Cut butter into small chunks, and whisk into chocolate creating a smooth sauce.
8. Remove parchment from cake, place on a wire rack, and coat with chocolate ganache. Refrigerate cake for 2 hours or until chocolate hardens. Slice and serve.