Line a jelly roll pan with parchment paper. Spray pan with non-stick cooking spray. Preheat oven to 400 degrees.
In a bowl beat egg yolks for a couple minutes.
In another bowl mix together almond flour, sweetener, cocoa powder, salt, and xanthan gum
Beat egg whites with the cream of tartar until stiff peaks form.
While your egg whites are beating, mix together the egg yolks, vanilla, and melted butter. And then mix in the dry ingredients.
Once the egg whites are whipped fold in the chocolate mixture a little at a time. You don't want to deflate the whites.
Keep folding.
Keep folding.
Once folding is finished, scrape the chocolate cake batter onto the parchment paper lined sheet pan.
Carefully spread the batter onto the parchment paper. Bake for 8 minutes.
While baking take a tea towel and dust it with some cocoa powder and a little powdered sweetener.
Remove the cake from the oven when cooked (test center by slightly pressing, you want it to spring back). Invert cake onto prepared tea towel.
Peel off the parchment paper. Carefully roll up the cake in the tea towel.
Make the filling. Whip the heavy cream.
Add the sweetener, mascarpone cheese, and vanilla.
Mix together.
When cake has cooled, carefully unroll the cake. Spread filling over the cake.
Reroll the cake.
This is the side view.
Wrap in plastic wrap.
Make the ganache topping/frosting. In a saucepan place your heavy cream. On medium heat, allow the cream to get hot. Once you see tiny bubbles start to form on the edge, remove from the heat.
Add in chocolate and vanilla. Mix until chocolate is melted. Store in fridge. Stir every now and then. You want it thick enough to spread on the cake. Taste the frosting. Add a little powdered sweetener if you think it isn't sweet enough.
Once thick enough, remove the saran wrap and frost the cake.
If desired run fork tines over the frosting to make it look like tree bark.
Store in fridge. Slice and serve.
