• 1 ounce darkish chocolate eighty five%
  • 1 tbsp Bob’s Red Mill Psyillum Fiber Powder
  • 1/four tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup Bob’s Red Mill Coconut Flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup Swerve confectioners sweetener
  • 1 tsp chocolate liquid stevia
  • 6 eggs room temp
  • 1 tbsp instantaneous espresso


  • four oz. Mascarpone cheese
  • 2 tbsp sturdy cooled coffee
  • 2 tbsp unsweetened cocoa powder
  • half tsp chocolate liquid stevia
  • half tsp espresso extract
  • 1/4 cup heavy whipping cream


  • 1/four cup water
  • 1 tbsp sturdy cooled coffee
  • 1/2 tsp espresso extract
  • 1/2 tsp chocolate liquid stevia


  • half of cup heavy cream
  • 1/4 cup unsweetened cocoa powder
  • half tsp espresso extract
  • half of tsp chocolate liquid stevia


  1. Preheat oven to 375 tiers F.
  2. Line a baking sheet with parchment paper and grease. Set aside.
  3. Chop the chocolate in a food processor until quality crumbs.
  4. Add the last dry substances into the meals processor and blend until blended.
  5. In a stand mixer add the eggs and final ingredients for the cake and mix till blended.
  6. Slowly pour within the dry substances into the moist and mix till all included.
  7. Spread this onto the baking pan, 10 via 14 inches became the size I made mine.
  8. Bake for 10 minutes.
  9. Remove straight away and sprinkle with a bit unsweetened cocoa powder over the cake.
  10. Cover with a clean linen towel. Place some other baking pan the equal length and flip over.
  11. Immediately and carefully dispose of the parchment in this aspect. Sprinkle with extra cocoa powder and some other smooth towel or use parchment.
  12. Roll up, starting at the short aspect, whilst the cake remains warm. Allow to cool completely.
  13. Once cooled, unroll cautiously.
  14. Whisk collectively the syrup elements and use a pastry brush to cover the cake with the syrup.
  15. Make the filling in a stand mixer, combo on excessive till clean and unfold frivolously over the entire cake.
  16. Roll cake bake up, cover with parchment and refrigerate for at least 2 hours.
  17. To Make the Ganache:
  18. Heat the cream in a sauce pan over low warmness, till simply lightly simmering, do not boil. Remove from warmth and whisk inside the ultimate substances. Taste and modify sweetener if needed.
  19. Cover cake with ganache and refrigerate. Use parchment over each rolled ends however leave the ganache on top exposed within the fridge.
  20. Allow to sit back for three hours or in a single day before serving.