Festive Chocolate Roll

Ingredients

DOUGH:

5 pcs eggs
120 g granulated sugar
30 g cocoa
80 g plain flour
pinch of salt

FILLING:

200 ml SABI whipping cream
100 g quality dark chocolate
1 packet vanilla sugar

GLAZE:

100 g dark chocolate
50 ml SABI whipping cream

Procedure

1. Separate the egg whites and whip them with a pinch of salt until stiff peaks form. In another bowl, whip the yolks with sugar until foamy, add cocoa and flour. Gently fold the whipped egg whites into the yolk mixture to keep the batter airy. Spread the finished batter evenly on a baking tray lined with baking paper. Bake at 180°C for about 8–10 minutes until the cake is springy to the touch.

2. After baking, turn the cake onto a clean kitchen towel, carefully peel off the baking paper, and roll the cake up while still warm. Let it cool rolled up.

3. Gently warm the whipping cream in a pot (do not boil), remove from heat and add chopped chocolate pieces. Stir until the chocolate is completely melted and let the mixture cool. Whip the cold chocolate mixture into a smooth and fluffy cream.

4. Unroll the cooled cake, spread the prepared cream evenly over it, and roll the cake up again. Finally, pour the smooth glaze made by mixing warmed whipping cream and chocolate over the roll.

5. Let the roll rest in the refrigerator for at least an hour, slice it, and serve.