Floral Cold Brew Whipped Cream

1. Add 1 cup heavy cream, 2 tbsp coffee, 3 tbsp rose petals, 1 lavender tea pouch, and 1/4 tsp rose water to a jar and mix well. Refrigerate for at least 2-3 hours. Alternatively, you can just add 2 tsp instant coffee and 1/2 tsp of rosewater to 1 cup heavy cream and mix well, no need to refrigerate!
2. Strain the heavy cream into a mixing bowl and add 1/3 cup powdered sugar (or to taste) and whisk until stiff peaks. Refrigerate until ready to use.

Chocolate Swiss Roll

1. Pre-heat oven to 350°F. Grease a 9×13 pan with butter and line with parchment paper.

2. Whisk 4 egg whites (or concentrated Aquafaba) until frothy. Gradually add 4 tablespoons of sugar and whip until stiff peaks. (The egg white mixture should not be dripping or falling off the whisk). Set aside.

3. In a separate bowl, whisk 4 egg yolks (or silken tofu) with 4 tbsp of sugar. Add 2 tbsp milk, 2 tbsp vegetable oil, 1/4 cup melted butter and 1 tsp vanilla and mix until well combined. Sift in 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 tsp salt. Gently fold the batter until well combined. Add a third of the egg whites to the batter and mix well. Then gently fold in the rest of the egg whites until well combined.

4. Pour the batter into the prepared pan and Bake for 11-14 minutes.

5. While the cake is hot, place a dish towel over the cake and roll it up starting from the blank side. Give it a little squeeze. Unroll it and peel off the parchment paper and re-roll again. Cool for 1 hour.

Assemble

1. Spread the 3/4 of the whipped cream on top of the cake into an even layer. Roll the cake up and refrigerate for 15 minutes.

2. While the cake is firming up, melt 175 g chocolate and 1 tbsp coconut oil in the microwave in 15-second increments, mixing well between each increment until melted.

3. Remove the cake from the fridge and cut 1/2 inch from each end of the cake to smooth it out. You can use the scraps as a snack! Gently place the cake on top of a rack over a parchment-paper-lined baking sheet and drizzle on the melted chocolate until the cake is completely covered. Place in the fridge for 10 minutes to set the chocolate.
4. Once the chocolate has set, decorate the cake with the leftover coffee whipped cream, dried flowers, and chocolate shards. To make the chocolate shards, use the chocolate that dripped off the cake onto the parchment paper. Just scrape a knife along the hardened chocolate! Save any of the leftover chocolate for another project.
5. Refrigerate the cake for at least 15 minutes before serving.