Easy Homemade Dark Chocolate Rocher Roll Cake – KETO

Directions

• Heat up the oven to 185C/375F. Prepare a greased parchment paper-lined baking sheet.
• I wanted to make a 17-inch x 7-inch rectangular cake but didn’t have a cake tray in this size.
  So, I made my own from parchment paper and aluminum foil. You can see in the video how I made it.
• Grease parchment paper well to prevent sticking.
• Warm 1 pack of original Philadelphia cream cheese in the microwave for 10 seconds to soften.
• ROAST HAZELNUTS
• Spread hazelnuts on a baking tray and transfer to a hot oven at 180C/375F. Bake for about 8-10 minutes, until light browned.
• Remove them from the oven and transfer them on a clean towel while hot.
• Rub the hazelnuts together in the towel to remove the skins. Put them into a container or a plate and set aside to cool.
• BAKE THE ROULADE SPONGE
• Separate 4 large eggs, put egg whites in a large bowl, and egg yolks into a medium bowl with softened cream cheese.
• Beat with a hand or stand mixer 4 egg whites with a pinch of salt until soft picks just start to form. Don’t overbeat it.
• Mix 4 egg yolks with 1/2 pack of softened cream cheese until well combined. Add 3 tablespoons of Erythritol sweetener and 1 teaspoon of baking powder. Mix it until the mixture is smooth and without lumps.
• Slowly and gently fold the egg yolk mixture into bitten egg white.
• Pour the batter onto a greased parchment paper-lined baking sheet (17in x 7 in) and spread it evenly.
  Bake until the cake is set, and a toothpick comes out clean 10-15 minutes.
• Meanwhile, brew one espresso shot, and let it cool.
• By carefully lifting the edge of the parchment paper start rolling the cake from one end to the other.
  I used a flat dough spatula to help me lift the sponge from parchment paper.
• Use the parchment paper to help guide the rolling process and shape the cake. Roll the cake while warm along the long side. Let it cool completely.
• CHOCOLATE HAZELNUT CREAM
• Chop hazelnuts.
• Whip together the remaining half-pack pack of softened original cream cheese (at room temperature) with ½ cup yogurt.
• I used coconut yogurt, but you can use Greek yogurt, sour cream, or 28% cream if you are on a keto diet.
• Add a sweetener of your choice if you like. I used coconut yogurt which has a natural sweetness and didn’t use a sweetener
• Add 1 tablespoon of unsweetened cocoa powder and 2 tablespoons of chopped hazelnuts.
  I also added 2 tablespoons of hazelnut butter to have a stronger hazelnut taste.  
• Once the cake and espresso are cooled, gently unroll the cake, and sprinkle it with the espresso using a silicone brush.
• Spread the chocolate hazelnut cream filling evenly.
• Make a row with whole roasted hazelnuts.
• Very gently re-roll the cake, sitting it seam-side down.
• CHOCOLATE COATING
• First, I melted 3 squares of 90% dark Lindt chocolate right away in a piping bag placed in hot water.
• Cut the ends of the log for a prettier presentation.
• And drizzled melted chocolate over half of the cake rolls. It looked messy.
• So, for the other half, I melt 3 squares of 90% dark Lindt chocolate in a microwave for 30 seconds and then for 15 seconds mixing between.
• Once the chocolate melted, I spread it over the cake. Note that I left cake on the parchment paper.
• Decorated cake with roasted whole hazelnuts or chopped.
• Refrigerate the dark chocolate Rocher roll cake to allow the chocolate coating to set and the flavors to meld.
• Place ready dark chocolate Rocher roll cake on a serving platter and serve.