Chocolate Roll with Ganache

Ingredients

• 0.5 cup All‑purpose flour (Sifted)
• 3 tablespoons Unsweetened natural cocoa powder (Prefer natural cocoa for a bright flavor)
• 1 tablespoon Cornstarch (Improves texture, makes the cake lighter)
• pinch pinch Salt (Enhances chocolate flavor)
• 4 large eggs Large eggs (Room temperature; will be whipped over a double boiler)
• 0.5 cup Granulated sugar (Stabilizes the egg foam)
• 2 tablespoons Boiling water (Hot water brings out cocoa flavor and adds moisture)
• 2 tablespoons Vegetable oil (Keeps the sponge moist and tender)
• 0.25 teaspoon Vanilla extract (A couple of drops for extra flavor)
• 200 g Dark chocolate (70% cocoa) (Finely chopped; provides rich ganache)
• 1 cup Heavy cream (35% fat) (Heated until steaming, not boiled)
• 1 sheet Parchment paper (Folded on edges to create a border for the batter)

Instructions

1. Sift dry ingredients

   Place the flour, cocoa powder, cornstarch, and a pinch of salt into a sieve and sift into a bowl to ensure even distribution and prevent clumps.

   Time: PT5M

2. Prepare double‑boiler water

   Fill a saucepan with about 1 cup of water, bring it to a rolling boil, then remove from heat. The bowl with the eggs will sit on top without touching the water.

   Time: PT5M

3. Whip eggs and sugar

   Crack the 4 eggs into a heat‑proof bowl, add the ½ cup sugar, and set the bowl over the hot water. Start mixing on the lowest speed, gradually increasing every few minutes until the mixture becomes light, fluffy, and forms soft peaks (about 10 minutes).

   Time: PT10M

4. Fold in dry ingredients

   Gently fold the sifted dry mixture into the whipped eggs using a silicone spatula. Add it in portions, lifting from the bottom and turning over the top to keep the air in the batter.

   Time: PT5M

5. Add liquids

   Stir in 2 tablespoons of boiling water, 2 tablespoons of vegetable oil, and ¼ teaspoon vanilla extract. Mix just until incorporated.

   Time: PT3M

6. Prepare baking tray with parchment border

   Line the large baking tray with a sheet of parchment paper. Fold the edges of the parchment inward to create a small border that will keep the batter from spilling.

   Time: PT2M

7. Transfer batter to tray

   Pour the batter into the center of the prepared tray and gently spread it so it reaches the corners, keeping the layer thin.

   Time: PT2M

8. Bake the sponge

   Place the tray in a pre‑heated oven and bake for about 12 minutes, or until the sponge springs back when touched and is lightly golden.

   Time: PT12M

   Temperature: 350°F

9. Roll the warm cake

   Immediately after baking, lay a clean parchment sheet on top of the sponge, cover with a kitchen towel for support, and flip the tray over. Peel off the original parchment, then roll the cake around the towel, inserting a rolled‑up piece of parchment in the middle to keep the shape.

   Time: PT5M

10. Cool the rolled cake

    Place the rolled cake on a cooling rack and let it cool completely (about 10 minutes) before adding the ganache.

    Time: PT10M

11. Chop chocolate for ganache

    Finely chop the 200 g dark chocolate and place it in a heat‑proof bowl.

    Time: PT2M

12. Heat the cream

    In a saucepan, heat 1 cup heavy cream over medium heat until it is steaming with small bubbles around the edges (about 80 °C), but do not let it boil.

    Time: PT5M

13. Combine chocolate and cream

    Pour the hot cream over the chopped chocolate, let it sit for 30 seconds, then stir gently with a spatula until smooth and glossy.

    Time: PT2M

14. Thin the ganache if needed

    If the ganache has thickened, place the bowl over a double boiler for a minute or two, stirring until it reaches a spreadable consistency.

    Time: PT2M

15. Finish the roll with ganache

    Reserve about a quarter of the ganache for topping. Spread the remaining ganache evenly over the cooled sponge, then gently roll it up again. Transfer the roll to a serving plate and drizzle the reserved ganache over the top, using a spatula or silicone brush to create a smooth finish.

    Time: PT5M

Nutrition Facts

Calories

391

Protein

4 g

Carbohydrates

23 g

Fat

29 g

Fiber

1.3 g

Ingredient Substitutions

• Instead of All‑purpose flour: Cake flour, Gluten‑free flour blend
• Instead of Unsweetened natural cocoa powder: Dutch‑processed cocoa powder
• Instead of Cornstarch: Potato starch, Tapioca starch
• Instead of Large eggs: Egg replacer (will affect foam)
• Instead of Granulated sugar: Caster sugar
• Instead of Vegetable oil: Canola oil, Melted butter
• Instead of Vanilla extract: Vanilla bean paste
• Instead of Dark chocolate (70% cocoa): Semi‑sweet chocolate, Bittersweet chocolate
• Instead of Heavy cream (35% fat): Half‑and‑half (will be thinner), Coconut cream (dairy‑free)
• Instead of Parchment paper: Silicone baking mat

Equipment Needed

• Large mixing bowl
• Electric hand mixer or whisk
• Sieve (fine mesh)
• Saucepan (for double boiler water)
• Heat‑proof bowl (to sit over saucepan)
• Spatula (silicone)
• Large baking tray (≈12×18 in)
• Parchment paper
• Kitchen towel (optional)
• Chef’s knife
• Cutting board
• Saucepan (for heating cream)
• Heat‑proof bowl for ganache
• Silicone pastry brush (optional)
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Sift dry ingredients to avoid lumps.
• Whip eggs and sugar over a double boiler for a stable foam.
• Fold dry ingredients gently to preserve air.
• Bake just until set (≈12 min) to keep the sponge flexible.
• Roll the cake while still warm.
• Spread ganache and roll promptly; reserve ganache for topping.

Chef Tips from the Video

• Use room‑temperature eggs for maximum volume when whipping.
• A pinch of salt balances the sweetness and enhances chocolate flavor.
• If you prefer a shinier finish, brush the final ganache layer with a light mist of warm water before it sets.
• For a decorative touch, drizzle the remaining ganache in a zig‑zag pattern with a spoon.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; lasts up to 3 days.

Freezer: Wrap the roll in foil and then a freezer bag; up to 1 month.

Room temperature: Best served within 2 hours of assembly; otherwise refrigerate.

Make-Ahead Tips

• Bake the chocolate sponge a day ahead and store it wrapped in the refrigerator; roll when ready.
• Ganache can be made up to 2 days in advance; re‑heat gently before using.
• Assemble the roll and keep it refrigerated; bring to room temperature before serving for optimal texture.