Delia Smiths chocolate log treat with a few low carb twists. A tasty treat that works for this dietary approach.
Ingredients:
6 large eggs, separated
150g fibre sugar or erythritol
50g cocoa powder, sifted
250ml double cream
60g cocoa chocolate (80%), melted with a knob of butter (unsalted) for topping
Icing sugar
Edible red glitter
Method: Number of Servings 10 / Prep Time 20 minutes – Cook Time 20 minutes.
Watch our handy video for ‘how to’ help.
1. Preheat oven to 180C. Lightly grease and line a swiss roll tin (29cm x 18cm x 2.5cm) with parchment paper.
2. In a large bowl whisk the egg yolks until they start to thicken, then add the fibre sugar and whisk until incorporated. Take care not to let the mixture get too thick.
3. Add the sifted cocoa powder, and combine until smooth.
4. In a large clean bowl whisk the egg whites until they reach the soft peak stage, and then fold gently into the chocolate mixture.
5. Pour into the prepared tin.
6. Bake for approximately 20 mins.
7. When ready the cake will be puffy and springy, and a fine skewer inserted into the bake should come out clean.
8. Leave in the cake tin to cool completely. It will shrink considerably as it cools.
9. Turn the cake out onto a piece of parchment. Peel the parchment away from the bottom of the cake, which should now be facing upwards.
10. Spread the whipped cream over the cake. Be brave and roll!
11. Coat the log in the melted chocolate, spreading evenly.
12. Sprinkle over the icing sugar & edible red glitter.
Nutritional Information per serving:
