I just got back from the Paleo f(x) conference in Austin, TX. What a wonderful long weekend filled with lots of paleo information, friendly people, and delicious food. After going out to eat and having a lot of samples from the various vendors that were there I am officially tired of eating treats…back to my normal meat and veggie routine. But before I left for Paleo f(x) I had made a grain free Chocolate Roll Cake. It was so decadent..even my grain eating brother liked the cake.
But What if the Cake Roll Breaks…
I do have to admit, when I made the cake I cut the sheet cake in half in order to make two smaller cake rolls (I figured it would be easier to manage). Well, one cake rolled up great without breaking and the other one broke into three even pieces. So what did I do with the broken cake? I turned it into a layer cake by putting, a layer of cake down on the platter and then added some of the cream filling. I then added another layer of cake, followed by a layer of cream, and topping it with the last layer of cake. Once it has set a bit in the fridge, I spooned on some of the chocolate topping. Was it a cake roll? No. But was it delicious? Absolutely! It worked well to save the messed up cake and it still looked pretty.
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Ingredients
- 6 oz chocolate of choice (I used this chocolate here or for lower carb use stevia sweetened here)
- 3 Tbsp water
- 6 large eggs, at room temperature, separated
- 2/3 cup coconut sugar (plus extra powered coconut sugar for dusting: run regular coconut sugar in a blender or food processor until finely powered--get coconut sugar here or use Swerve for low carb here)
- 1/4 tsp salt
- 1 cup heavy cream or coconut cream
- 3 Tbsp powder coconut sugar (run regular coconut sugar in a blender or food processor until finely powered)
- 3 oz chocolate (I used this chocolate here or for lower carb use stevia sweetened here)
- 2 tbsp butter or ghee
Instructions
- Preheat oven to 350 F
- Line a 10 in x 15 in jelly roll pan with parchment paper (allow the paper to stick out longer than the pan) and grease the top of the parchment paper. Set aside.
- In a double boiler, melt the chocoalte and water. Stir occasionally.
- While the chocolate is melting, add the egg yolks to a mixing bowl and mix on medium speed for 1 minute.
- Add 1/3 cup of coconut sugar and mix until combined.
- Add the remaining coconut sugar and mix for 2-3 mintues on medium speed.
- Once the chocolate has melted, add 1/4 of the chocolate to the egg yolk mixture and mix to combine.
- Add the remaining chocolate and mix until throughouly incorporated.
- In a seperate mixing bowl, with cleaned beaters. Add the egg whites and salt.
- Beat on high speed until the whites have stiff peaks.
- Add 1/4 of the egg whites to the chocoalte mixture. Carefully fold the egg whites into the chocolate.
- Add another 1/4 of the egg whites and fold them into the chocolate mixture. Repeat with the remaining egg whites.
- Pour the cake mixture into the prepared pan and spread into an even layer.
- Bake for 13-15 minutes or until the cake is just set.
- Remove from the oven and dust with powered coconut sugar. Invert the cake onto a clean tea towl.
- Remove the parchment paper from the cake (I cut the cake in half width wise at this point so I'm dealing with two smaller cakes--you can transfer one half to another towel, but I just roll them up in one towel).
- Dust the top of the cake with more powdered coconut sugar.
- Starting with the shortest side, roll each cake at the same time with the tea towel, rolling away from you as tightly as possible.
- Place the cakes seam side down on a cooling rack and allow to cool compeltely.
- While the cakes are cooling, add heavy cream (or coconut cream) and coconut sugar into the bowl of a mixer. Beat until light and fluffy and the coconut sugar is combine.
- Once the cakes have cooled, carefully unroll the cakes and apply a thin later of the filling (even thinner on the edges) onto each cake.
- Roll each cake, one at a time, back up without the towel and cover with plastic wrap.
- Repeat with the other cake.
- Place both cakes in the refrigerator to chill.
- While the cake is setting, melt the chocoalte and butter (or ghee) in a double boiler.
- Remove the cakes from the refrigerator, unwrap, and place on a piece of parchment paper.
- Once melted, spoon the chocolate mixture over the cakes and allow the chocolate mixture to set (I put them back in the refrigerator)
- Once set, cut into slices to serve.
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