Chocolate Prague roulade with cream cheese

Egg, Cream cheese, 35% heavy cream, Almond flour, Erythritol, 99% chocolate, Water, Cocoa powder, Olive oil, Gelatin, Salt

Bake in the oven: 13 min. Whisk with a mixer: 8 min. Let it stand: 10 min. Mix: 8 min. Chill in the refrigerator: 2 h. Mix: 2 h. Cool down: 5 min. To boil: 5 min. Heat on the stove: 5 min.

Beat eggs (150 g) with erythritol (35 g), salt (2 g), and cocoa powder (15 g). Fold in almond flour (75 g), spread the batter on a 25×30 cm tray, and bake at 180°C for 10–13 minutes. Roll the hot sponge with the parchment and cool it.

For the filling, beat cream cheese (150 g), 35% cream (100 g), and erythritol (15 g). Cover gelatin (5 g) with cold water (30 g) and leave it for 10 minutes. Add cocoa powder (10 g), warm until the gelatin dissolves without boiling, and mix it into the cream. Unroll the sponge, spread the filling, and roll it again.

Melt 99% chocolate (50 g), mix in olive oil (10 g), coat the roulade, and refrigerate for 2 hours.