Chocolate Ganache Roll with Whipped Cream
Baking and Desserts • Mediterranean
Description
Chocolate Ganache Roll with Whipped Cream
Ingredients
- Liquid dark chocolate 5 oz
- 10% cream 5 fl oz
- Chocolate eggs 3 pieces
- Wheat Flour 5 oz
- Sugar 5 oz
- Water 0 fl oz
- Brandy 1 tablespoon
Step-by-Step Guide
Step 1
Prepare the thick chocolate ganache. Heat the cream in a small saucepan over medium heat until bubbles form around the edges (almost to boiling).
Step 2
Remove the saucepan from the heat and add broken pieces of chocolate.
Step 3
Let it sit for a few minutes until the chocolate melts, then stir well and transfer to a bowl.
Step 4
Place the bowl in the refrigerator and keep it there until the mixture thickens (approximately 15–45 minutes). It took me about an hour and a half to two hours for the ganache to thicken as needed.
Step 5
Prepare the sponge cake. Whisk the eggs with sugar (90 g) until fluffy and light — the sugar should dissolve.
Step 6
Add the sifted flour and mix the dough.
Step 7
Spread it evenly on a parchment paper-lined baking sheet (I used foil) to a thickness of 5 mm.
Step 8
Bake for 10–17 minutes (I baked for 14) at a temperature of 375°F, checking for doneness with a wooden stick or toothpick.
Step 9
Remove the sponge cake from the oven and let it cool (it took me about half an hour to an hour).
Step 10
Prepare the syrup. Pour boiling water over the sugar (60 g), stirring until fully dissolved, then cool and add the brandy.
Step 11
Prepare the roll. Place the sponge cake on the table with the short side facing you, remove the paper it was baked on, and soak the sponge with the syrup.
Step 12
Spread the cream over the sponge (the layer should be thicker where you start rolling the cake), then add the whipped cream on top, roll the cake, and refrigerate overnight.
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