Black Forest Cake Roll

This diabetes-friendly twist on the classic Black Forest cake features a rich cream cheese filling blended with antioxidant-packed cherries and finished with a drizzle of luscious hot fudge topping for a perfectly balanced indulgence.

Prep Time:

30 mins

Additional Time:

3 hrs 45 mins

Total Time:

4 hrs 15 mins

Servings:

10

Yield:

10 servings

Nutrition Profile:

Diabetes-Friendly Nut-Free Low-Sodium Soy-Free Vegetarian Low-Calorie

                                        WHY YOU'LL LOVE THIS RECIPE : 

This Black Forest cake variation is topped with a luscious fudge drizzle, making it an extra-special treat.
Eggs provide a good source of protein, supporting muscle growth and repair.
For a diabetes-friendly option, substitute Splenda Sugar Blend for granulated sugar without sacrificing sweetness.

Ingredients

---

Black Forest Cake

• 4 eggs

• ⅓ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup granulated sugar (see Tips)

• Unsweetened cocoa powder (for dusting)

---

Cherry Cream Filling

• ½ cup tub-style cream cheese

• 1 cup frozen whipped dessert topping, divided

• ⅔ cup chopped maraschino cherries

• 1 tablespoon sugar-free hot fudge ice cream topping, warmed

• 10 maraschino cherries, drained and patted dry (for garnish)

---

Directions

1. Prepare the cake:
   Let eggs stand at room temperature for 30 minutes. Grease a 15x10x1-inch baking pan. Line the bottom with parchment paper, then grease and lightly flour the paper; set aside.

2. Mix the dry ingredients:
   In a small bowl, stir together flour, ¼ cup cocoa powder, baking soda, and salt. Set aside.

3. Make the batter:
   Preheat oven to 375°F (190°C). In a large bowl, beat eggs on high speed for 5 minutes until thick and pale. Gradually add sugar, beating until the mixture is light and fluffy. Gently fold in the flour mixture until fully combined.

4. Bake the cake:
   Spread the batter evenly into the prepared pan. Bake for about 15 minutes or until the top springs back when lightly touched.

5. Roll the cake:
   Immediately loosen the edges and invert the cake onto a clean kitchen towel dusted with cocoa powder. Carefully peel off the parchment paper. Starting from a short side, roll up the cake and towel together into a spiral. Cool completely on a wire rack for about 1 hour.

6. Prepare the Cherry Cream Filling:
   In a mixing bowl, beat the cream cheese on medium speed until smooth. Add ½ cup thawed whipped topping and beat on low until combined. Fold in the remaining ½ cup whipped topping. Stir in the chopped maraschino cherries.

7. Assemble the roll:
   Unroll the cooled cake and remove the towel. Spread the cherry cream filling evenly over the cake, leaving a 1-inch border. Roll the cake back up into a spiral and trim the ends if desired.

8. Chill and serve:
   Cover and refrigerate for 2 to 24 hours. Before serving, drizzle with the warmed sugar-free hot fudge topping and garnish with whole maraschino cherries.

---

Tips
For a diabetes-friendly version, replace granulated sugar with Splenda® Sugar Blend for Baking. Follow package directions to use the amount equivalent to ¾ cup granulated sugar.

Nutrition analysis per serving :
154 calories, 22 g carbohydrate.

Nutrition Facts (per serving)

177	Calories
5g	Fat
30g	Carbs
5g	Protein