Homemade Chocolate Roulade

👨‍🍳 Method

For the Sponge Cake

1. 1
   Preheat the oven to 180°C (355°F) and line a sheet pan with parchment paper.

   ⚙ Preheating the OvenOven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Whip the egg whites with the salt, gradually adding half the sugar, until stiff and glossy.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
3. 3
   In another bowl: Whip the yolks with the rest of the sugar and the vanilla on high speed 3–4 minutes, until pale and fluffy.

   ⚙ WhippingBowlHand mixerorStand mixer
4. 4
   Sift the cocoa over the top and Fold gently, just until no streaks remain.

   ⚙ FoldingSilicone spatulaSifter

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
5. 5
   Fold the egg white foam into the batter, in three additions, gently.

   ⚙ FoldingSilicone spatula
6. 6
   Spread the batter in an even layer over the pan.

   Baking sheetOffset spatula
7. 7
   Bake 12–15 minutes, until the cake springs back when touched.

   ⚙ BakingOvenBaking sheet

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
8. 8
   Roll up the hot cake together with a damp towel and let it cool in the roll.

   Kitchen towel

   💡Roll while the cake is still warm and flexible: it cools in the shape of a roll, and later unrolls and rolls up again with the filling without cracking.

For the Cream Filling

1. 9
   Whip the cold cream on medium speed, until it starts to thicken.

   ⚙ WhippingBowlHand mixerorStand mixer

   💡Cold cream whips quickly and holds firm: warm cream won't hold air. Stop when the peaks are firm, before it turns grainy.

   💡Whip cream very cold, in a chilled bowl with chilled beaters, and stop when it holds firm: overwhipping turns it grainy and buttery.
2. 10
   Add the powdered sugar and keep whipping on high speed to firm peaks.

   Hand mixerorStand mixer
3. 11
   Unroll the cake, spread it with the cream and roll it back up.

   Offset spatula

   💡Spread the cream only on a completely cooled cake, and leave a bare border at the end: the cream gets pushed there as you roll instead of spilling out.
4. 12
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
5. 13
   Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.

   StoveSmall saucepan
6. 14
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
7. 15
   Coat the roulade with the ganache.

   Offset spatula
8. 16
   Serve cold.