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Chocolate Roll with Ganache
A light, airy chocolate sponge rolled with silky dark chocolate ganache. This Swiss‑roll style dessert is made by whipping eggs over a gentle double‑boiler, folding in sifted dry ingredients, and baking a thin sheet that is rolled while still warm. Finished with a glossy ganache, it’s perfect for parties or a special treat.
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Critical Success Points
- • 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.
Safety Warnings
- • Hot water and steam from the double boiler can cause burns – handle with care.
- • The oven and hot baking tray are extremely hot; use oven mitts.
- • Ganache is hot; stir carefully to avoid splatters.
- • Raw eggs carry a risk of salmonella; ensure the egg mixture is cooked by the heat of the double boiler and the baking step.
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