Description
A classic festive dessert featuring rich chocolate and creamy filling, perfect for holiday celebrations.
Ingredients
- 4 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1/4 tsp salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate
Instructions
- Preheat the oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
- Beat the eggs and granulated sugar together until fluffy and light in color (about 5-7 minutes).
- Sift together cocoa powder and salt; gently fold into the egg mixture.
- Spread the batter evenly on the prepared pan and bake for 12-15 minutes.
- Once baked, invert the cake onto a kitchen towel dusted with cocoa powder and roll from the short end; let it cool wrapped.
- Whip the heavy cream with powdered sugar and vanilla to soft peaks for filling.
- Unroll the cooled cake, spread the whipped cream filling, and carefully roll it back up.
- Melt semi-sweet chocolate and pour over the rolled cake; smooth it with a spatula.
- Decorate as desired and refrigerate for at least 30 minutes before serving.
Notes
For best results, use room temperature eggs and high-quality cocoa powder. Can be stored in the fridge for 3-4 days or frozen for up to 2 months.