Log Roll with Chocolate Cream

35% cream, Egg, 10% cream, 99% dark chocolate, Erythritol, Almond flour, Walnut and hazelnut butter, Cocoa powder, Butter, Coconut oil, Psyllium, Olive oil, Table salt

Bake in the microwave: 3 min. Chill in the refrigerator: 1 h. Whisk with a mixer: 5 min. Whisk with a mixer: 5 min. Bake in the microwave: 2 min. Whisk with a mixer: 5 min. Fry: 15 min. Mix: 5 min. Chill in the refrigerator: 5 h. Bake in the microwave: 3 min. Slice: 3 min.

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 erythritol (60 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).