Ingredients:
For the dough:
- 150 g Bake-Free Dough flour mixture
- 200 g Bake-Free Sponge-cake -muffin flour mixture
- 70 g 1:4 sweetener
- a pinch of black salt (only for the egg flavour)
- 1 packet of baking powder
- 170 g lukewarm/warm water
- 150 g sugar-free coconut yoghurt
For the filling:
- 30 g cocoa powder
- 80 g 1:4 sweetener
- 40 g coconut oil
- 40 g of very thick and creamy coconut milk
- 1 tablespoon rum aroma
- 35 g dark chocolate
- 50 g ground walnuts
Preparation:
Mix the ingredients of the dough (wet and dry ingredients separately) and let it rest while you prepare the filling, for which, apart from the chocolate and nuts, melt the ingredients over steam and mix thoroughly. On a dry surface, roll out the dough into a thin rectangle (I got 32x40 cm) and spread it with the filling (it's a bit heavy, don't worry), sprinkle it with chopped chocolate and ground walnuts, then roll it up from the long side. Cut it in half lengthwise and roll the two parts together starting from the middle. Put it in a cake tin lined with silicone baking paper (I used a 31x12 cm one) and bake it in a preheated oven at 180 degrees celsius for 55 minutes, bottom-up baking. Cut into 15 equal slices.
