The Naked Truth !!!

Directions

1. Pre heat your oven to 150°C, /300 F ( I do not advise Fan for this recipe )
2. Rub some oil around the inside of a 23 x 33cm/9 x 13” baking tray and line with a sheet of baking parchment
3. Put the cocoa powder and boiling water into a small bowl, mix into a paste and set aside.



4. Add Crackd egg , the cold water, oil and caster sugar to a stand mixer or hand whisk and on high with a whisk attachment whisk for 5 minutes on high until you achieve a ribbon effect when you trace the mixture in the bowl ( I using chickpea flour whisk until combined only )





5. Add the prepared cocoa mixture and beat until smooth.



6. Sieve the baking Powder, xanthan gum if using and GF Flour into a the fluffy mixture and with a rubber spatula fold them gently into the fluffy chocolate mixture, until no flour clumps remain.





7. Transfer to the lined baking sheet and smooth



8. Bake in the oven for 15 minutes until an inserted cocktail stick or cake tester comes out clean



9. Once baked, leave the sponge in the baking tray for 2 minutes, then turn it out of the baking tray onto a clean tea towel generously dusted with caster sugar



10. Peel away the top layer of baking paper, and roll up the sponge ( sort end rolling ). Leave it cool completely. Trim the sides with a sharp knife and score the short edge nearest to you about 2 cm / 1 in from the edge ( See Picture )





11. Meanwhile make the whipped chocolate ganache filling.
12. Heat up the plant-based cream in a saucepan on the hob until it starts to steam and then pour over the chocolate. Add the vanilla then leave it for 2 minutes and then stir together until fully incorporated. Place into a bowl and leave it to cool to room temperature.
The Whip For 5 Minutes Before use on High





13. If making white chocolate ganache melt in a bowl over a pan of simmering water ( Making sure it doesn’t touch the bottom and stir to until melted , add colour and spoon teaspoons of the mixture onto parchment and set in fridge
14. Unroll the sponge carefully and spread the whipped ganache over the the centre and spread evenly





15. Roll the swiss roll back up again using the tea towel as an aid to roll



15.Wrap in cling film and place in the fridge to cool for 30 minutes

16. For the Face if add the tylose to the fondant and knead in for 2 minutes until combined
17. Melt the white chocolate and add to the fondant and knead in til combined ( Leave to go cool )
18. mould the shape into a face shape as desired !!!
19. If covering with Ganache Heat up the plant-based milk in a saucepan on the hob until it starts to steam and then pour over the chocolate. Add the vanilla then leave it for 2 minutes and then stir together until fully incorporated.
20. Place the unwrapped roll on a cooling rack over a baking tray and pour or smooth the ganche on
21. Place in the fridge to set
22. Whip Cream , Melt chocolate and dip Cherries
23. Decorate as desired