Chocolate Prague roulade with cream cheese
Cocoa and 99% chocolate give this roulade a deep flavor, while cream cheese and cream create a soft filling. Almond flour keeps the carbohydrate load lower, and gelatin helps the filling hold its shape after chilling. It provides protein and fat.
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.
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