INGREDIENTS
6 eggs, separated
3/4 cup granulated sugar
1 cup all-purpose flour, sifted
1/4 cup unsweetened cocoa powder, plus extra for dusting
1 tsp vanilla extract
Pinch of salt
1/2 cup heavy cream, for filling
1/2 cup chocolate chips, for filling
Melted chocolate, for drizzling
Chocolate shavings, for garnish
INSTRUCTIONS
● Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
● Mix Yolks and Sugar: In a large bowl, beat egg yolks with 1/2 cup of sugar until thick and pale. Gently fold in the sifted flour and 1/4 cup cocoa powder.
● Whip Egg Whites: In another bowl, whisk egg whites with a pinch of salt to soft peaks. Gradually add the remaining sugar, continuing to beat until stiff peaks form.
● Combine Mixtures: Carefully fold the whipped egg whites into the yolk mixture. Spread this batter evenly onto the prepared pan.
● Baking: Bake in the preheated oven for 12-15 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder.
● Roll the Cake: Invert the warm cake onto the cocoa-dusted towel, remove the parchment paper, and gently roll the cake up with the towel. Let it cool completely.
● Filling: Once cooled, unroll the cake. Whip the heavy cream to soft peaks, fold in chocolate chips, and spread the mixture over the cake. Re-roll the cake without the towel.
● Finishing Touches: Drizzle the rolled cake with melted chocolate and sprinkle with chocolate shavings.