CHOCOLATE STRAWBERRY CAKE ROLL

CAKE ROLL

Step 1

Preheat oven to 350F and line an 11x17 rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides and dust thoroughly with 1 tbsp cocoa powder.

Step 2

In a small bowl, whisk together 3 tbsp cocoa powder, confectioner’s Swerve, and gelatin. Set aside. In a large heatproof bowl set over a pan of barely simmering water, melt chopped chocolate, stirring until smooth. Let cool to lukewarm.

Step 3

In a large bowl, beat egg whites with cream of tartar and salt until frothy. With beaters still going, add granulated Swerve one tbsp at a time. Continue to beat until stiff peaks form.

Step 4

Whisk egg yolks into cooled chocolate, then whisk in cocoa powder mixture. Add vanilla extract and coffee or water, whisking until mixture smooths out. Fold in about 1/3 of the egg whites until mixture is lightened, then fold this mixture back into remaining egg whites until no streaks remain.

Step 5

Spread mixture evenly in prepared baking sheet. Bake 10 to 15 minutes, until firm but springy to the touch. Remove and let cool a few minutes, then run a knife around the edges to loosen. Sprinkle thoroughly with another tbsp cocoa powder and top with a kitchen towel. Place another larger baking sheet overtop and flip over.

Step 6

Gently peel parchment paper from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don’t roll too tightly or it will crack. Let cool.

STRAWBERRY FILLING

Step 1

Place strawberries in a blender or food processor and puree. Add cream cheese, confectioner’s Swerve, whipping cream and vanilla extract and process or blend until smooth.

Step 2

Very gently, unroll cake. Do not try to lay it completely flat, let it curl up on the ends. Spread inside with strawberry filling to about 1/2 inch from the sides. Gently roll back up, without the kitchen towel this time. Transfer to a serving platter and refrigerate several hours.

CHOCOLATE GLAZE

Step 1

In a small saucepan, bring cream to just a simmer. Add chopped chocolate and let sit a few minutes, then whisk in until smooth. Whisk in confectioner’s Swerve and vanilla extract. Drizzle over cake and let set.