Chocolate Roll with Cream

Ingredients

180g chocolate

3 tbsp coffee

6 eggs

2/3 cup sugar

1/4 tsp salt

2 tbsp cocoa powder

For the cream:

1 cup 35% heavy cream

3 tbsp powdered sugar

1/2 tsp vanilla extract

Preheat oven to 175°C (355°F). Grease a baking sheet with butter or vegetable oil. Line it with waxed or parchment paper. Melt the chopped chocolate with water or coffee in a small saucepan over very low heat until melted. Remove from heat and stir until smooth. Cool slightly.

Whisk the yolks in a bowl with a mixer. Gradually add the sugar and continue whisking. Carefully fold in the chocolate mixture and beat until smooth.

In a clean bowl, whisk the egg whites with salt. Add 1/4 of the egg whites to the chocolate mixture, fold in, then fold in the remaining whites in three additions.

Pour the batter into the prepared pan and smooth the surface. Bake in the preheated oven for 15 minutes. Let cool for 10 minutes, covered with a slightly damp towel.

Sift 1 tablespoon of cocoa powder over the top of the dough and cover with a towel. Turn over and carefully peel off the parchment paper. Sift the remaining tablespoon of cocoa powder over the dough.

Using the towel, roll the dough into a log, with the towel inside. Let the dough cool in this position.

Whip the cream with powdered sugar and vanilla extract. Carefully unroll the chocolate log and remove the towel. Evenly spread the buttercream over the dough. Roll up again and place on a serving platter, seam side down. Slice the roll into thick slices, about 2.5 cm thick, and serve immediately.

Enjoy!