Ingredients
Cake
- 1 ounce 85% dark chocolate
- ⅓ cup Coconut Flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon Psyillum Fiber Powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 eggs room temp
- 1 tablespoon instant espresso
- ½ cup Swerve confectioners sweetener
- 1 teaspoon chocolate liquid stevia
Syrup
- ¼ cup water
- 1 tablespoon strong cooled coffee
- ½ teaspoon coffee extract
- ½ teaspoon chocolate liquid stevia
Filling
- 4 ounces mascarpone cheese
- 2 tablespoon coffee cooled
- 2 tablespoon unsweetened cocoa powder
- ½ teaspoon chocolate liquid stevia
- ½ teaspoon coffee extract
- ¼ cup heavy whipping cream
Ganache
- ½ cup heavy cream
- ¼ cup unsweetened cocoa powder
- ½ teaspoon coffee extract
- ½ teaspoon chocolate liquid stevia
Instructions
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper and grease. Set aside.
- Chop the chocolate in a food processor until fine crumbs.
- Add the remaining dry ingredients into the food processor and blend until combined.
- In a stand mixer add the eggs and remaining ingredients for the cake and blend until combined.
- Slowly pour in the dry ingredients into the wet and blend until all incorporated.
- Spread this onto the baking pan, 10 by 14 inches was the size I made mine.
- Bake for 10 minutes.
- Remove immediately and sprinkle with a little unsweetened cocoa powder over the cake.
- Cover with a clean linen towel. Place another baking pan the same size and flip over.
- Immediately and carefully remove the parchment on this side. Sprinkle with more cocoa powder and another clean towel or use parchment.
- Roll up, starting at the short side, while the cake is still warm. Allow to cool completely.
- Once cooled, unroll carefully.
- Whisk together the syrup ingredients and use a pastry brush to cover the cake with the syrup.
- Make the filling in a stand mixer, blend on high until smooth and spread evenly over the entire cake.
- Roll cake bake up, cover with parchment and refrigerate for at least 2 hours.
- To Make the Ganache:
- Heat the cream in a sauce pan over low heat, until just gently simmering, do not boil. Remove from heat and whisk in the remaining ingredients. Taste and adjust sweetener if needed.
- Cover cake with ganache and refrigerate. Use parchment over both rolled ends but leave the ganache on top uncovered in the fridge.
- Allow to chill for 3 hours or overnight before serving.
Notes
Net Carbs: 4g
Brenda’s Notes:
- If you don’t have Swerve confectioners, use granulated or another granulated sugar free sweetener you like.
- You don’t need chocolate stevia but it does make the cake more chocolate flavored.
- Since Swerve is much less sweet than another granulated substitute, I would recommend leaving out the stevia if using something other than Swerve.
- ½ teaspoon of liquid stevia is equal to about ½ cup of sugar.
- If you don’t have mascarpone cheese, use cream cheese but make sure it’s softened well.
