Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C) and prepare a 10x15-inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, beat together the 6 large eggs and 3/4 cup of granulated sugar for about 5 minutes until thick and pale.
- Sift in the 1/2 cup all-purpose flour, 1/3 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt into the mixture and fold gently.
- Stir in the 1/4 cup melted butter and 1 teaspoon vanilla extract until smooth and glossy.
- Pour the batter into the prepared pan and bake for 10-12 minutes until the cake is set.
- Once baked, roll the warm cake with a towel dusted with powdered sugar and let cool.
- Whip 1 1/4 cups heavy cream with 1/4 cup powdered sugar until stiff peaks form.
- Carefully unroll the cooled cake, spread the whipped cream filling, and re-roll tightly.
- For the ganache, combine 1 1/4 cups chocolate chips with 1/2 cup heavy cream and heat gently until smooth.
- Pour the ganache over the rolled cake and chill until set.
- Slice the log with a warm knife and serve.
Nutrition
Notes
Ensure eggs are at room temperature for optimal aeration. Chill mixing bowl and cream before whipping for best results.