Chocolate Yule Roll Recipe

Desserts

1. 1

   Preheat the oven to 350°F (175°C). Line a large rimmed baking sheet (about 15x10 inches) with parchment paper and grease lightly.

2. 2

   In a large bowl, beat the eggs with granulated sugar on high speed until thick, pale, and tripled in volume, about 5-7 minutes.

3. 3

   Beat in the vanilla extract for the sponge.

4. 4

   In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined.

5. 5

   Gently fold the dry ingredients into the wet mixture until just combined; do not overmix.

6. 6

   Spread the batter evenly onto the prepared pan; bake for 12-15 minutes until the cake springs back when touched.

7. 7

   While the cake is baking, dust a clean kitchen towel with powdered sugar and have ready for rolling.

8. 8

   Cool the cake on the pan for 2 minutes, then invert onto the sugared towel. Carefully peel away the parchment, and dust the cake with a little more powdered sugar. Roll up tightly in the towel and let cool completely, about 30-45 minutes.

9. 9

   Prepare the filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract (filling) until stiff peaks form.

10. 10

    Unroll the cooled sponge and spread the whipped cream filling in an even layer, leaving a border at the far edge.

11. 11

    Roll the sponge back up, without the towel, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes to set.

12. 12

    Make the ganache: place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the 120 ml heavy cream just to a simmer, then pour over the chocolate. Let stand 2-3 minutes, then whisk until smooth and glossy.

13. 13

    Unwrap the roll and drizzle or spread ganache over the top, smoothing to the edges. Dust with powdered sugar (dusting) before slicing and serving.