This makes 24 servings, so use for a party! Cut quantity in half for less-
Cake:
Beat 6 egg whites until stiff peaks form. Set aside.
In another bowl, combine: 6 egg yolks, 3 T sweetener (i use swerve confectioners) 1/4 c unsweetened cocoa, 1/2 c hazelnut flour (can use almond if not going for hazelnut) teaspoon vanilla, teaspoon baking soda -mix.
Now fold in egg whites.
Spread in about 1/2 inch layer on a parchment covered cookie sheet. Bake 350 for about 8-10 mins. You want it cooked but still very springy.
Remove from oven, cool.
To make cream:
Whip 2 cups heavy whipping cream, 4 oz very softened cream cheese and 3 Tablespoons sweetener (or more if want sweeter) and teaspoon vanilla until whipped.
Fold in 1-2 tablespoons cocoa and few teaspoons chilled espresso.
Chill whipped cream mix.
Spread the whipped cream mix over each cake and slowly roll it. You can finish it with a layer of the filling on the outside for a completely frosted cake, or leave the cake showing and dust with swerve confectioners or cocoa powder to be fancy. I’m thinking ganache would be amazeballs too.
Chill til serving, slice carefully!