Chocolate roulade with cream and cherries

Egg, Cream cheese, Sour cream 30%, Sugar-free milk chocolate, Sour cherry, Erythritol, Almond flour, 10% fat cream, Butter, Chocolate 99%, Cocoa powder, Baking powder without starch, Table salt

Whisk with a mixer: 10 min. Bake in the oven: 10 min. Mix: 10 min. Whisk with a mixer: 5 min. Heat on the stove: 10 min. Chill in the refrigerator: 12 h. Cool down: 5 min.

The recipe uses 75 g of erythritol in total, distributed across the preparation steps. The total amount of erythritol for this recipe is 100 g.

Preheat the oven to 180–200°C and line a tray with parchment. Beat eggs (200 g), add erythritol (50 g), cocoa powder (20 g), starch-free baking powder (5 g), salt (1 g), and almond flour (80 g). Spread on the tray and bake for 10 minutes.

Roll the hot sponge immediately and cool completely. Beat cream cheese (180 g) with 30% sour cream (180 g), add the remaining erythritol (50 g), unroll the sponge, and spread with cream. Add cherries (100 g), roll it up, wrap in parchment, and refrigerate.

Melt butter (50 g), sugar-free milk chocolate (125 g), 99% chocolate (25 g), and 10% cream (50 g), stirring smooth. Cover the roulade and refrigerate overnight.