Here is a Low Carb Treat.. even those not on Low-Carb Diet will love
it. I hope you enjoy it

Low Carb Chocolate Roulade

1 tbl unsalted butter
2 c heavy cream
3 Tbl Cocoa powder
9 egg whites; at room
-temperature
5 Tbl Splenda
1 ts pure vanilla extract

seasonal fruit; for garnish if desired

Instructions

Place rack in center of oven, and heat oven to 350 degrees. Butter an
11-by-17-inch jelly-roll pan or a 12-by-17 1/2-inch sheet pan, and
linewith parchment paper.

In a small saucepan, heat 1 cup cream to a simmer. Add Cocoa Powder,
reduceheat, and whisk until Cocoa has devolved. As soon as mixture is
a uniform  color, remove from heat and let cool for a 20 minutes.

Whip egg whites and 3 tablespoons Splenda to stiff, glossy peaks.
Whisk one-quarter of the egg-white mixture into the chocolate mixture.
Gently fold chocolate mixture back into the original egg-white
mixture, and mix until smooth and well combined.

Pour batter into the prepared pan, and spread it in an even layer with
a rubber spatula. Bake until cake is set and puffy, 12 to 15 minutes
longer if needed.
Transfer to a wire rack, and cool to room temperature. Lift parchment
paper to remove cake from pan, and set it on work surface with long
side facing edge of table.

For the creame chantilly, whip the remaining 1 cup cream with the
remaining 2 tablespoons splenda, the vanilla. Spread evenly over
entire surface of cake.

Roll the cake lengthwise, starting at a point 2 to 3 inches over the
cream chantilly. Roll cake another few inches, pressing against
parchment paper to make a tight spiral. Gently peel parchment paper
off as cake layer rolls away. Complete the roll, stopping at the far
edge of the parchment paper.
Tuck the loose parchment paper around and underneath the cylinder so
it is well wrapped and can be moved easily. Serve immediately, or
refrigerate for up to 4 hours.