Tuesday, February 12, 2013

Roulage Low Carb Version

This was my favorite cake growing up and I crave it pretty much every day.  Now that I'm trying to be a "Hot Mom", I have to count carbs and (*blech*) DIET.  I'm impatient and never want to be hungry (I might die of mild discomfort), so I took the fast track to weight loss, which is Atkins for me.  However, I am a CHOCOHOLIC. Since artificial sweeteners give me migraines and make me gain crazy weight, I get pretty limited in the dessert department.

I knew that this special Roulage recipe was flourless, so I got to thinking, "How can I make it low carb and still good?"  I experimented a little, replaced the chocolate chips with cocoa powder and butter, lowered the sugar down to almost nothing, and IT WORKED!  This cake doesn't need much sugar and the whipped cream is unsweetened because the cake is sweet enough.  REALLY GOOD.
This cake has NO GLUTEN, 6 GRAMS NET CARBS per slice, and tastes like CHOCOLATE ICE CREAM.  You can even lower the carb count if you like dark chocolate, just use less sugar.  But I determined that the amount in the recipe below makes it come out PERFECT.  Now I have my favorite cake, which tastes so much like the original that I can barely tell the difference, EVERY DAY while I lose weight.  I hope you enjoy it! I included a single serving recipe at the bottom if you just want to try it.

Low Carb Roulage

Preheat oven to 350.
½ cup butter (melted)
Whisk in ½ cup unsweetened cocoa powder
Whisk in 7 egg yolks (put aside whites)
Whisk in ¼ cup sugar (or less)
Beat egg whites until stiff peaks form.
Fold chocolate mixture into egg whites.
Pour on 10x15 baking sheet lined with parchment paper or wax paper if you don’t have parchment.
Bake for 15-17 minutes (15 minutes makes moist cake, 17 minutes makes fluffier cake. 15 minutes is pictured).
Remove from oven and take off of hot pan to cool.  If you used wax paper, you'll need to turn hot cake upside down on a hand towel and pull off wax paper to cool.
You can let it cool directly on the parchment.
Beat heavy whipping cream until stiff peaks form.
Spread on cake (adding strawberries or other toppings if you’d like, but it will add to the carbs).
Roll up and place on a plate.  If you used parchment, you can just roll it with the parchment on the outside so you don't get too messy.
Cut into 10 equal slices.
6 grams net carbs per slice.

Single Serving Recipe

1 tbsp. melted butter
Whisk in 1 tbsp. cocoa
Whisk in 1 egg yolk
Whisk in 1.5 tsp. sugar
Fold into 1 egg white, beaten until stiff peaks form.
Bake at 350 on parchment or wax paper for 8-10 minutes.
Remove wax paper and cool on towel.  Remove from pan if on parchment.
Beat whipping cream and spread on cool cake.
Roll up and eat.

Stacy "Hot Mom" Pessoney


  1. Sounds very yummy! Just wondering what size of pan do you use for the single serving?

  2. My chocolate was to thick,,should it be heated a little before folding unto egg whites ?

  3. Made this for taking to work on my birthday (with some fresh cherries in the filling). No one knew it was low carb, and they wouldn't believe it when I told them! It was wonderful, thank you for the recipe.