Low Carb Chocolate Roulade

Everyone needs some low carb chocolate roulade, especially when you’re celebrating a birthday!

It was my hubby’s birthday on Friday and I was really struggling to decide what to make…

It had to be low carb of course – and delicious – and something that he’d really enjoy.
It also had to be ready for Friday morning as the sun came up.

You see, we have a tradition in our home, that goes a little something like this:
Early morning singing, cake, coffee & gifts in bed – all before the crack of dawn!

When I was growing up, I hated getting up so early – even though it was for a special occasion, unless it was MY birthday, hehe…
But now, having kids, I LOVE the fact that I can have coffee and cake so early, I mean, I’m up anyways… {Or at least, the kids are!}

Can’t I just have some low carb cake every morning…?

So, hubby’s all-time favourite sweet treat is anything with chocolate and peanut butter – thanks a lot America! ;)

We don’t really eat peanuts, because strictly speaking it’s neither low carb OR Banting, or even Paleo…
{Peanuts are legumes and not nuts.}

But anyways, I think once a year or on a special occasion it’s fine – and I used peanut butter without any added sugar.

I’ve made this roulade before, with mascarpone cheese filling – so you decide which you prefer – both are delicious.
Personally, I prefer the one with the cream filling {mascarpone}, as it gives a much lighter texture and goes extremely well with the feathery, silky texture of the cake…

[recipe title=”{Low Carb} Chocolate Roulade” servings=”8-10″ time=”1hr” difficulty=”moderate”]

You will need – for the cake:

175 g dark chocolate {70% or higher}, chopped
90 g fine or powdered xylitol
6 eggs, separated

Melt the chocolate in a heat-proof bowl over a pot of simmering water and set aside.

Separate the eggs into 2 large bowls.

Whisk the egg whites until stiff.

Whisk the egg yolks and xylitol together until it’s a creamy pale yellow and leaves a thick ribbon-like trail when you lift the beaters.

Fold in the cooled chocolate.

Gently fold in the egg whites, one spoonful at a time, being careful not to knock out all the air.

Pour the mixture into a lined baking tray of about 23 x 33 cm.

Bake at 180C for 20-25 minutes and let it cool in the pan.

For the Peanut Butter filling:

2 tbs natural peanut butter {no added sugar}
250 g full fat cream cheese
1 tbs powdered xylitol

Whip it all together.

To assemble:

dessicated coconut
99% dark chocolate
chosen filling

Lay out a rectangular piece of parchment paper {bigger than the cake}and sprinkle with unsweetened dessicated coconut.

Remove the cake from the tin and place it face-down onto the coconut-strewn parchment paper.

Carefully peel back the parchment paper that you used to line the tin – it is firmly stuck to the cake and facing up :)

With the cake lying portrait-wise in front of you, make a horizontal indent an inch from the edge closest to you, just to help with the rolling process.

Now, spread your chosen filling onto the cake, up to all the edges and corners.
{If you opted for a simple cream filling, just spread your softened mascarpone cheese all over the cake – just that, no sweeteners.}

Finely grate some 99% dark chocolate all over.

Now roll:
Slowly tuck the edge closest to you and roll, edging the parchment paper away as you go.
Try and get as tight a roll as possible.
It will crack slightly – this is normal.

Finish off with some more finely grated 99% dark chocolate.

[/recipe]