Log Roll with Chocolate Cream
Eggs and cream provide protein and a soft texture, while cocoa and dark chocolate make the flavor rich. Walnuts add fiber and healthy fats, and chilling helps the roll keep its shape when sliced.
For the cream, melt 99% dark chocolate (50 g) with 35% cream (50 g) in a microwave and chill for 1 hour. Whip the remaining 35% cream (250 g) with stevia (3 g), add the cooled chocolate, and beat again.
Beat the eggs (300 g) with psyllium (10 g) and salt (1 g), then add 10% cream (180 g), cocoa (20 g), and almond flour (30 g). Fold in the melted butter (20 g).
Heat a large skillet, grease it with olive oil (5 g), and bake thin crepes on one side only. Overlap them on parchment, spread with cream, and roll. Chill for 5 hours.
Melt 99% dark chocolate (50 g) with coconut oil (15 g), coat the roll, and sprinkle with chopped walnuts (25 g).
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