Cake:
Vegetable oil spray for pan
1 C sugar
1/4 C unsweetened cocoa powder
2 T coconut flour
9 large eggs, separated
1/4 t salt
Filling:
1 1/2 C heavy cream
6 T sugar
Frosting:
2 ounces unsweetened chocolate, melted and cooled
1/3 C heavy cream
1/2 C butter, softened
2 C powdered sugar
1T unsweetened cocoa powder
2 Tablespoons vanilla extract
1. Preheat oven to 375°F. Line a jellyroll pan (10.5” X 15.5”) with parchment paper leaving a 2-inch border on each end for lifting. Spray paper with oil spray. Set aside.
2. In a small bowl, whisk together 1 cup sugar, 1/4 C cocoa powder and coconut flour.
3. In a large bowl, beat egg yolks with an electric mixer on high speed until pale yellow and fluffy, about 3 minutes. Turn speed down to low and slowly mix in cocoa mixture until just combined.
4. In another large bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 3 minutes. Fold 1/3 of the whites into yolk mixture until just combined. Fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15 minutes, until cake springs back when lightly touched and pulls away from sides of the pan. Cool cake in pan on wire rack for 30 minutes to 1 hour.
5. While cake is cooling, prepare filling and frosting. For the filling, whip 1 1/2 cups cream and 6 tablespoons sugar in a medium bowl until stiff peaks form (do not overbeat). Keep refrigerated until needed.
6. For the frosting, stir melted chocolate and 1/3 cup heavy cream in a large bowl. With an electric mixer on slow, add butter, powdered sugar, 1 tablespoon cocoa powder and 2 tablespoons vanilla. Beat on medium, then high, until smooth and fluffy, about 4 minutes. Leave at room temperature until needed.
7. When cake is cool, slide cake from pan with parchment underneath. Place on counter top. Spread cream filling over cake. Roll up cake from narrow end, using parchment to help. You may need a pancake turner or spatula to encourage the cake to release from the parchment paper. Cut 1-inch pieces from each end and set aside. Transfer roll to a serving platter. Slide 2” strips of waxed paper just barely under the log to catch frosting drips. Place cut diagonal pieces on either side of the log to form log stumps by using generous dabs of frosting to attach the stumps to the main log. Frost the entire log and run fork tines through the frosting to resemble bark. (You may have leftover frosting which can be spread between graham crackers for a lunchbox treat.) Slowly remove waxed paper strips by sliding out parallel to the log.
8. Cool in the refrigerator and then cover with plastic wrap or freeze on the platter and once frozen, remove from the platter with a pancake turner, slide into a food saver bag, seal without using the vacuum option and return to the freezer. When ready to eat, remove immediately from the plastic wrap or the bag, place on platter for serving. Thaw if frozen. Cut with a very thin knife when the frosting has come to room temperature so as not to break the frosting into chunks.
Don’t get discouraged if it takes a time or two to perfect this French creation. It’s worth the effort.
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