Prague Chocolate Swiss Roll

Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper

Add the sweetener, salt, and cocoa powder to the eggs. Whip everything together with a mixer

Add the almond flour to the egg mixture. Fold gently with a silicone spatula

Spread the batter onto a 10×12-inch (25×30 cm) piece of parchment paper. Bake for 10–13 minutes

Remove the sponge cake from the oven and immediately roll it up tightly together with the parchment paper

Prepare the filling. Combine the heavy cream, cream cheese, and sweetener. Whip with a mixer until smooth

Add water and cocoa powder to the gelatin. Melt the gelatin in the microwave and stir. Pour the gelatin mixture into the cream cheese base and beat with a mixer

Unroll the sponge cake. Spread the filling evenly over it. Roll it back up into a log while carefully peeling off the parchment paper

Prepare the glaze. Melt the chocolate in the microwave and mix with a silicone spatula. Stir in the olive oil until smooth and glossy

Transfer the glaze into a piping bag. Drizzle the chocolate over the roll