Description
A tender chocolate sponge rolled with fluffy mascarpone cream and coated in rich chocolate ganache—festive, elegant, and irresistibly soft.
Ingredients
Scale
- 4 large Eggs (for sponge)
- 1 cup Granulated sugar
- 1/2 cup Cocoa powder
- 1 cup Mascarpone or whipped cream filling
- 1 cup All-purpose flour
- 1 tsp Vanilla extract
- Powdered sugar (for dusting)
- Chocolate ganache (chocolate + cream)
- Cranberries + rosemary for garnish
Instructions
- Whip eggs and sugar until tripled in volume, then fold in cocoa powder, flour, and vanilla to create a light sponge.
- Spread batter onto a parchment-lined jelly roll pan and bake at 350°F for ~10 minutes.
- Immediately roll the warm cake in a clean towel dusted with powdered sugar; let cool completely.
- Make the filling by whipping mascarpone (or heavy cream) with sugar and vanilla until fluffy.
- Unroll the cooled cake, spread evenly with filling, and roll back up tightly.
- Cover in smooth chocolate ganache, then use a fork to make bark-like lines.
- Dust with powdered sugar “snow” and garnish with sugared cranberries and rosemary sprigs.
Notes
- Ensure the cake is rolled while warm to prevent cracking.
- Use high-quality chocolate for the ganache for the best flavor.
- Garnish can be adjusted based on seasonal availability.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg