Preheat oven to 375 degrees F. Spray a jellyroll pan with oil
spray; line with parchment, leaving a 2-inch border, spray again. Set aside.
In a large bowl
, whisk together 1 cup
sugar substitute, 4 tablespoons cocoa powder, and soy flour
In another large bowl, beat egg yolks with an electric mixer on high speed until pale yellow and fluffy, about 3 minutes. Turn speed down to low and slowly mix in cocoa mixture until just combined.
In another bowl, beat egg whites and salt with an electric mixer on high speed until stiff peaks form, about 3 minutes. Fold 1/3 of the whites into yolk mixture until just combined. Fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15 minutes, until cake
springs back when lightly touched and pulls away from sides of the pan. Cool cake in pan on wire rack for 30 minutes to 1 hour.
While cake is cooling, prepare filling and frosting. For the filling, whip 1 cup cream and 1 1/2 tablespoons sugar substitute in a medium bowl until stiff peaks form (do not overbeat).
For the frosting, gradually combine 1/3 cup cream and melted chocolate in a large bowl. With an electric mixer on medium speed, beat in butter, 5 tablespoons sugar substitute, 1 tablespoon cocoa powder, and vanilla. Beat until smooth and fluffy, about 4 minutes. Chill in refrigerator until ready to use.
When cake is cool, slide cake from pan with parchment underneath. Place on counter top. Spread filling over cake, leaving a 1/2-inch border. Roll up cake from narrow end, using parchment to help. Cut 1-inch diagonal pieces from each end. Transfer roll to a serving platter; place cut diagonal pieces on either side to form log stumps. Set aside.
To assemble: Use a generous dab of frosting to attach stumps to main log. Frost entire log, and run fork tines through frosting to create a bark-like texture.
Fat, total (g)
Percent Daily Values are based on a 2,000 calorie diet