All the caramel-chocolate-peanut magic of a Snickers bar, reimagined as a light, sugar-free roll cake. A fluffy cocoa sponge wraps around a creamy Greek-yogurt filling and homemade sugar-free condensed milk, then gets finished with a glossy chocolate-peanut glaze. If you love chocolate layer desserts, our Cherry Chocolate Trifle is another crowd-pleaser — but this roll tastes like pure indulgence in every slice.
Ingredients
- For the sponge: 3 eggs; 60 g (1/2 cup) rice flour; 2 g baking powder; 15 g (2 tbsp) cocoa; 2 g sweetener
- For the condensed milk: 300 ml (1 1/4 cups) milk; 100 g (3/4 cup) skim milk powder; 3 g sweetener; 10 g (1 tbsp) cornstarch
- For the glaze: 90 g (3 oz) sugar-free milk chocolate; 30 g (2 tbsp) peanuts; 10 g (2 tsp) coconut oil
- For the cream: 200 g (3/4 cup) Greek yogurt; 50 g (3 tbsp) cream cheese; 2 g sweetener
Instructions
- For the sponge, separate the eggs; whip the whites with sweetener to stiff peaks, fold in the yolks, sift in the dry ingredients, and spread into a rectangle on a silicone mat. Bake at 175C (350F) for 10-15 minutes.
- For the condensed milk, toast the milk powder in a dry skillet 3-4 minutes until golden (watch carefully so it does not burn). Simmer all condensed-milk ingredients in a saucepan until thickened.
- Mix all cream ingredients together.
- Roll the warm sponge up in the mat and rest 15-20 minutes; unroll, spread with condensed milk and cream, and re-roll. Chill 1 hour.
- Melt the chocolate with the coconut oil, spread over the chilled roll, and sprinkle with chopped peanuts.
Tips
- Whip the egg whites to firm, glossy peaks — that is what gives the sponge its lift. Serious Eats has excellent guides on whipping egg whites if you want to perfect your technique.
- Watch the milk powder closely while toasting; it goes from golden to burnt in seconds.
- Chill the roll for the full hour so it slices cleanly. For more make-ahead chocolate treats, try our Moist Chocolate Cupcakes.
Nutrition: per 100 g: 439 kcal, protein 8 g, fat 29 g, carbs 34 g.