For the Roll:
6 oz dark chocolate
3 tbsp water
6 large eggs
1/2 cup sugar
1/8 tsp salt
1 tbsp cocoa powder
For the Filling:
3/4 cup heavy cream
1 tsp powder sugar
Recipe written by Maisonté Join me on instagram @maisonte_home
LET'S START:
Prepare. Line a 15x10 inch baking sheet with parchment paper.
Separate the eggs.
SECOND:
Melt it. Place 6 oz chocolate and 3 tbsp water into a small sauce pan.
Melt it over low heat.
Let it cool for few minutes.
THIRD:
Mix it. Place egg yolks, 1/4 cup sugar, 1/8 tsp salt in a large bowl beat it with hand mixer until pale color about 5 minutes.
Add melted chocolate into egg mixture and mix it well.
FOURTH:
Combine it. Preheat oven to 350°F.
Beat egg white using hand mixer until soft peak.
Add 1/4 cup sugar and beat it until stiff peak.
Add 1/3 of egg white into chocolate mixture fold it.
Then add the rest of the egg white and gently fold it.
FIFTH:
Pour it. Bake it. Pour the batter into prepared pan.
Spread the batter evenly.
Bake it for about 18 minutes.
SIXTH:
Rest it. Take cake out of the baking sheet.
Place it on a flat surface.
Cover it with a plastic wrap.
Let it rest until cool.
SEVENTH:
Fill and roll it. Put heavy cream, powder sugar in a medium bowl.
Beat it until stiff peak.
When the chocolate cake is cool take off the plastic wrap.
With a sharp knife make 5 evenly spaced cuts into the cake.
Do not make them deep, just barely scratch the cake.
It will make it easier to roll the cake. So make the cut parallel to the short side of the cake.
Spread the heavy cream over the whole cake.
Gently roll up the cake.
While rolling peel off parchment paper.
It might be cracked but no worries all come together.
SERVE IT!
Serve it. Sprinkle cocoa powder over the top.
Cut the roll in 1.5 inch slices.
Serve it with your favorite tea.
