This roulade is rich, light and fluffy. If you are not used to dark chocolate, you may find this a little bit bitter as it is very rich cocoa flavour. This makes a great Christmas log when covered in dark chocolate ganache (recipe below).
Makes 8 slices
Nutritional information Per Serving
1.7g net carbohydrates
6 eggs, separated
100g erythritol blend or xylitol
1 tsp vanilla extract
50g cocoa or cacao
I use a Swiss roll tin - 39 x 24 x 2cm, lined with baking parchment.
Preheat the oven to 180ºc/gas mark 4.
Place the egg whites in a clean bowl and beat until they form soft peaks.
In another bowl, mix the egg yolks with the xylitol and vanilla until it becomes thick and doubles its size. It is important to spend some time mixing this well. It will have a mousse like texture. Sift in the cocoa and beat again.
Take 1 spoon of the egg white and add to the cocoa mixture. This helps loosen the mix. Add the remaining egg whites and very carefully fold in until combined. Don't over mix as you will take the air out.
Line a Swiss roll tin with greaseproof paper, making sure the paper hangs a little over the edge of the tin as you will need to hold onto this later. Pour the mixture in the tin and place in the oven for 20 minutes.
Remove from the oven and lift the cake off the tray holding onto the greaseproof paper. Do not remove the greaseproof paper! Place on the worktop and carefully start rolling from one end until you have a roll. Leave to cool.
While the cake is cooling, prepare the filling. This could be the chocolate ganache listed below or you could fill with whipped cream and strawberries & raspberries.
Carefully fold out the sponge. Don't press down on it or it may split. Carefully add the filling before re-rolling. Decorate to taste. Place on a plate ready to serve
This is really easy to make, but watch the sugar content of your chocolate. Use as high a cocoa content as you can.
500ml of cream
250g of dark chocolate
•Grate the dark chocolate and place to one side.
•Put the cream in your saucepan and pop onto a medium heat.
•Heat gently, don’t let it boil
•Once it has come up to temperature, remove from the heat
•Add the grated chocolate and stir well until it has melted, it will start to thicken and become glossy.
Cool before using on a cake or dessert