Chocolate Roulade

Recipe by: Peter O'Keefe

• 3 Eggs separated
• 1/2 cup of cream
• 1/2 cup of granulated Splenda
• 2 tbsp sifted cocoa
• 1 tsp vanilla essence
• 1 punnet fresh strawberries
• whipped cream for decoration

Line a 25x30cm Swiss roll tin with baking paper. Set (oven temperature at moderate 180C) Beat egg yolks with a whisk or electric beater until thick and creamy. Gradually beat in sugar. Sift cocoa into a separate bowl, then fold into egg mixture along with the vanilla essence adding cream at the time or you will have a mess. Beat egg whites until soft peaks form and gently fold into the yolk and cocoa mixture. Pour at once into a prepared tin and bake in oven for 15 mins until cake has drawn away from sides and springs back when gently touched in the centre. Have ready a tea towel or sheet of grease proof paper liberally sprinkled with Splenda. Turn cake out onto towel, carefully peel away base paper and, while still warm, roll up, including the tea towel. Leave on a wire rack to cool, When completely cold very gently unroll and spread with whipped cream. Scatter over sliced strawberries, or raspberries, reserving several whole fruit for decoration, Roll cake up again and chill in the ridge for 30 mins. Just before serving, dust roulade with a little Splenda and garnish with reserved fruit.

This recipe and others like it can be found at : LowCarbEating.com