Holidays Yule Tide Log, with Chocolate Mousse FillingHolidays are a special time for celebrating with loved ones, and food is often a big part of the festive season. With all the copious amounts of carbs and sugar in holiday treats, it’s important to make sure there are things you can still enjoy on a keto diet. This chocolate swiss roll is ultra-decadent and low in net carbs and no added sugar. Perfect for celebrating without the guilt!
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesMakes: 16 servings
Prep time: 45 minutes (plus chilling)
Cooking time: 40 minutes
IngredientsSwiss Roll Cake
8 large free-range eggs, separated
1 ½ cups (285 g) Sola sweetener
½ cup (8 tablespoons) unsweetened cocoa powder
4 tablespoons finely ground almond flour
8 tablespoons golden flaxseed meal
6 tablespoons water.
3 ½ cups (610 g) no sugar added semi-sweet chocolate chips (We like Lily’s brand)
4 cups (960 ml) heavy cream
1 teaspoon vanilla extract
1/3 cup (65 g) Sola sweetener
Chocolate cream filling
2 cups (480 ml) heavy cream
2 cups of the chocolate ganache, cooled to room temperature
Fresh Berries of your choice
Directions1. Make the chocolate Ganache: Place the chocolate chips, vanilla, Sola sweetener and heavy cream into a large metal or glass mixing bowl and place above a pan of lightly simmering water. Allow to melt for approximately 10 minutes, stirring regularly. Use a whisk to beat the mixture into a smooth glossy ganache. Set to one side to cool.
2. Make the Swiss Roll Cake: Preheat the oven to 350F/180C. Line an 18 x 13 deep-sided rectangular cookie sheet (or similar) with parchment paper. Using a stand mixer or an electric hand mixer, beat the egg yolks and half of the Sola sweetener on high until the mixture is very pale, thick, and creamy (approximately 5 minutes).
2. Sift the cocoa powder, flaxseed meal and the almond flour into a small bowl, then fold into the egg yolk mixture and water.
3. Whisk the egg whites and the remaining Sola, until light and fluffy. Gently fold the egg whites into the egg yolk-cocoa mixture, until smooth and thoroughly combined.
4. Carefully pour the cake batter into the pan, spread out with the back of a spoon and bake for 15 minutes. Rinse four standard-size paper towels in cold water and wring them out.
5. Remove the cake from the oven and cover it with the paper towels. Place a clean (non-scented) dish towel over the paper towels (this retains the moisture as it cools). Cool the cake for approximately 20 to 30 minutes, until it reaches room temperature.
6. Make the mousse filling: Whisk the heavy cream until you have soft peaks, fold in the cooled but not hardened 2 cups of chocolate ganache (taken from the bulk). Pour this mixture onto the swiss roll and spread out. Use the baking parchment underneath the cake to help you roll it into a cylinder. Roll from short end to short end. Once your swiss roll is rolled up, place into the freezer for 1 hour to firm up ready for decorating.
7. Remove the cake from the freezer and decorate with the chocolate ganache, which at this point should have thickened up and can either be spread or piped onto the cake. Once you’re done decorating the cake finish with a selection of your favorite fresh berries and you are ready to serve up! Store in the refrigerator until needed.