Chocolate Cake Roll – A Decadent Flourless Delight

Preheat oven to 350°F (175°C) and line a 10×15-inch baking pan with parchment paper.
In a large bowl, beat the egg yolks, coconut sugar, vanilla extract, cocoa powder, baking powder, and salt until smooth.
In a separate bowl, whip the egg whites until stiff peaks form.
Gently fold the whipped egg whites into the chocolate mixture until fully incorporated.
Step 2: Bake and Roll the Cake
Pour the batter into the prepared pan and spread evenly.
Bake for 12–15 minutes, or until the cake springs back when lightly touched.
While the cake is still warm, carefully roll it up (with the parchment paper) from the short side. Let it cool completely.
Step 3: Prepare the Filling
In a bowl, whip the heavy cream, sweetener, and vanilla extract until stiff peaks form.
Step 4: Assemble the Cake Roll
Gently unroll the cooled cake and spread the whipped filling evenly over the surface.
Roll the cake back up without the parchment paper.
Drizzle with melted chocolate and chill for at least 30 minutes before slicing.
Serving and Storage Tips