- You have no items in your shopping cart
- Subtotal: ل.ل 0
Fatima Matar Posted on Ingredients:
Cake:
6 Eggs
¾ cup Powdered Erythritol
1.50 cups Almond flour
0.50 cup Cacao powder
1 tsp Vanilla extract
1 pinch Salt
Filling:
¾ cup Peanut butter
¼ cup Powdered Erythritol
½ cup Cream cheese
1 pinch Salt
Coating:
0.50 cup Heavy cream
3 tbsp Butter
100 g Dark chocolate (Hershey's Unsweetened Baking Bar)
1 tsp Vanilla extract
Directions:
1
Preheat the oven to 350 °F. Crack the eggs into a bowl and beat until frothy. Add the salt and slowly add the Erythritol while beating.
2
Fold in the almond flour, cacao powder, and the vanilla.
3
Pour the dough into a tray covered with parchment paper. Bake for 10 minutes until golden. Do not over bake or it will break when you roll it.
4
Flip the cake onto another piece of parchment paper and cover with a dump kitchen towel and let it cool down for 3 minutes. Then, gently peel the parchment off the cake
5
While still warm, tightly roll the sponge with the parchment paper underneath. Let it cool down for a few minutes while you prepare the filling.
6
For the filling just beat all the ingredients together
7
Once the cake has cooled down, gently unroll it. Spread the filling inside. Do not go too close on the edges to prevent the filling form leaking as you roll it.
8
Roll the cake by pulling the paper towards you and use your other hand to shape the cake into a roll. Place in the fridge while you prepare the coating layer.
9
Break the chocolate into small pieces and place in a small bowl. Heat the butter with the cream and vanilla in a saucepan. Once foam starts to develop , slowly pour it over the chocolate while stirring, to combine chocolate and cream together. Set aside to cool.
10
Spread the chocolate topping evenly over the top and sides of the cooled roll and place back in the fridge for at least 20 minutes before serving.
11
Ingredients
Cake:
6 Eggs
¾ cup Powdered Erythritol
1.50 cups Almond flour
0.50 cup Cacao powder
1 tsp Vanilla extract
1 pinch Salt
Filling:
¾ cup Peanut butter
¼ cup Powdered Erythritol
½ cup Cream cheese
1 pinch Salt
Coating:
0.50 cup Heavy cream
3 tbsp Butter
100 g Dark chocolate (Hershey's Unsweetened Baking Bar)
1 tsp Vanilla extract
Directions
1
Preheat the oven to 350 °F. Crack the eggs into a bowl and beat until frothy. Add the salt and slowly add the Erythritol while beating.
2
Fold in the almond flour, cacao powder, and the vanilla.
3
Pour the dough into a tray covered with parchment paper. Bake for 10 minutes until golden. Do not over bake or it will break when you roll it.
4
Flip the cake onto another piece of parchment paper and cover with a dump kitchen towel and let it cool down for 3 minutes. Then, gently peel the parchment off the cake
5
While still warm, tightly roll the sponge with the parchment paper underneath. Let it cool down for a few minutes while you prepare the filling.
6
For the filling just beat all the ingredients together
7
Once the cake has cooled down, gently unroll it. Spread the filling inside. Do not go too close on the edges to prevent the filling form leaking as you roll it.
8
Roll the cake by pulling the paper towards you and use your other hand to shape the cake into a roll. Place in the fridge while you prepare the coating layer.
9
Break the chocolate into small pieces and place in a small bowl. Heat the butter with the cream and vanilla in a saucepan. Once foam starts to develop , slowly pour it over the chocolate while stirring, to combine chocolate and cream together. Set aside to cool.
10
Spread the chocolate topping evenly over the top and sides of the cooled roll and place back in the fridge for at least 20 minutes before serving.
11