Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper.
- Beat eggs and granulated sugar on high speed for 5 minutes until thick and pale yellow.
- Sift cocoa powder, flour, baking powder, and salt together, then fold into the egg mixture gently.
- Pour the batter into the prepared pan and bake for 12 to 15 minutes until the top springs back.
- While the cake bakes, lay a clean kitchen towel flat and dust it with powdered sugar.
- Invert the baked cake onto the towel, remove the parchment paper, and roll it up with the towel.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form; fold in the melted chocolate.
- Unroll the cooled cake and spread the chocolate filling evenly over it, leaving a small border.
- Re-roll the cake tightly and place it seam-side down on a serving plate.
- Chill in the fridge for at least 1 hour before slicing and serving.
Nutrition
Calories: 210kcalCarbohydrates: 27gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 62mgSodium: 122mgPotassium: 54mgFiber: 1gSugar: 16gVitamin A: 300IUCalcium: 30mgIron: 1mg
Notes
To make this recipe dairy-free, use coconut cream instead of heavy cream. For a gluten-free option, substitute all-purpose flour with a gluten-free 1:1 baking blend. The filling can be customized with flavors like coffee or liqueurs. Store the cake tightly covered in the refrigerator for up to 3 days, or freeze for up to 1 month for extended storage.
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