Directions

Cake

1. Preheat the oven to 170°C.

2. Whisk the eggs and sweetener together.

3. Add all of the dry ingredients and carefully fold them in.

4. Line a 7" x 10" baking tray with greaseproof baking paper, ensuring the sides are lined along with extra at each end.

5. Pour the mix into the tray and spread evenly. Bake for 10 minutes- ensure you don't over-bake it.

6. The cake needs to be rolled whilst it's still hot. Lay the cake (still on the greaseproof) on a tea-towel. be brave and start to roll the cake, keeping each roll quite tight. Once rolled, wrap the cake in a tea towel and allow to cool.

Filling

1. Add to a bowl, the peanut / almond butter and chocolate.

2. Melt in the microwave until the chocolate is melted and stir well.  Sweeten to taste.

Chocolate Ganache

1. Break up the chocolate and pop into a microwave bowl. Add the butter / coconut oil and microwave until melted. Careful not to cook the chocolate!

Construction

1. Once the cake is cooled, carefully unroll it and spread the nutty filling evenly, leaving space at the edges.

2. Roll the cake back up and place it on a plate.

3. Spoon the chocolate ganache over the cake, allowing it to drip down the sides.

4. Pop the cake in the fridge for a minimum of 30 minutes to allow the chocolate sauce to firm.