Chocolate Roll with Cream Cheese and Black Currant

Egg, Cream cheese, Black currant, Erythritol, Heavy cream 35% fat, 99% chocolate, Cocoa powder, Butter

To boil: 10 min. Whisk with a mixer: 10 min. Bake in the oven: 12 min. Whisk with a mixer: 10 min. Chill in the refrigerator: 2 h. Heat on the stove: 5 min. Chill in the refrigerator: 2 h. Whisk with a mixer: 5 min.

Preparing the sponge

Cook black currants (150 g) with part of the erythritol (20 g out of 140 g total) for about 10 minutes until thick, then cool completely. Separate egg (250 g) into whites and yolks, whip the whites with erythritol (50 g) to stiff peaks, and beat the yolks separately with erythritol (50 g) until lighter.

Stir cocoa powder (40 g) into the yolks, then gently fold the mixture into the whites. Pour the batter into a parchment-lined pan and bake for 12 minutes at 180 degrees C, then cool the sheet slightly, remove the parchment, and roll it up with plastic wrap.

Preparing the filling and topping

Whip cream cheese (180 g) with heavy cream 35% fat (60 g) and erythritol (20 g) until smooth. Unroll the sponge, spread the cream over it, top with the black currant layer (150 g), roll it back up, and chill for 2 hours.

For the topping, warm heavy cream 35% fat (60 g), remove from heat, add 99% chocolate (60 g) and butter (30 g), stir until smooth, and cool until slightly thick. Whip the chocolate cream for 1-2 minutes, cover the roll, and chill for another 1-2 hours before serving.