Cocoa-Cream Roulade

This is a "grown-up take on the Ho Hos we loved as kids. This cake roll is so delicious, no one will suspect it's low-sugar, low-fat, and gluten-free!" How 'bout them apples??!!
(serves 10)

9 large eggs, separated
3/4 cup granulated sugar
3 T. Dutch cocoa powder, sifted
2 t. good* vanilla extract, divided
1&1/2 cups heavy cream
2 T. sour cream or you can use "light"*
1/4 cup powdered sugar
3 T. semisweet chocolate chips
1&1/2 t. coconut oil
Dark chocolate curls, for garnish

Heat oven to 350. Line and grease a 12x18" rimmed baking pan with parchment paper. Using a mixer on high speed, beat egg yolks and granulated sugar 5 mins. or until pale yellow and a ribbon forms when beater is lifted. Reduce mixer speed to low; stir in cocoa. In a clean bowl with clean beaters, beat egg whites and 1 t. vanilla on med. speed 4 mins. or until drooping peaks form. Stir 1/3 egg whites into cocoa and yolk mixture; gently fold in remaining egg whites. Spread batter evenly in prepared pan. Bake 15-20 mins. or until done. Place pan on cooling rack. Let cool. Flip cake onto parchment paper.; peel off paper lining. Using an electric mixer on med. speed, beat together heavy cream, sour cream, powdered sugar, and remaining vanilla 3 mins. or until slightly firm peaks form. Spread cream mixture over cake. Starting at the short end, use parchment paper to lift the cake as you roll tightly into a log. Place log, seam side down, on a serving platter; cover with plastic wrap. Chill until ready to garnish. Dust rolled cake with additional cocoa powder, if desired. In heatproof bowl, microwave chocolate chips and coconut oil 1 min. or until chocolate is smooth. Drizzle chocolate mixture over cake. Garnish with dark chocolate curls, if desired.

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Love,

Machete Milletti