Festive chocolate roulade paired with gingerbread, chestnuts, and fruits for a cozy winter gathering.
# What You'll Need:
→ Chocolate Roulade
01 - 4 large eggs, separated
02 - 1/2 cup plus 2 tablespoons granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Filling & Topping
06 - 3/4 cup plus 1 tablespoon heavy cream
07 - 2 tablespoons powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 3.5 ounces dark chocolate, melted
10 - Icing sugar, for dusting
→ Accompaniments
11 - 5 ounces gingerbread cookies
12 - 4.2 ounces candied orange slices
13 - 3.5 ounces roasted chestnuts, peeled
14 - 3.5 ounces chocolate truffles
15 - 1 small bunch red grapes
16 - 2.8 ounces dried figs, halved
17 - 1.4 ounces sugared cranberries (optional)
18 - Sprigs of fresh rosemary, for garnish
# Steps:
01 - Preheat oven to 350°F. Line a 9x13-inch jelly roll pan with parchment paper.
02 - Beat egg yolks with half the sugar until pale and thick. Sift in cocoa powder and add vanilla extract; mix thoroughly.
03 - Beat egg whites with salt until soft peaks form. Gradually incorporate remaining sugar, beating to stiff peaks.
04 - Fold egg whites carefully into yolk mixture in three additions until just combined.
05 - Spread batter evenly in prepared pan. Bake for 12 to 15 minutes until springy to touch.
06 - Invert warm cake onto a kitchen towel dusted with cocoa powder. Remove parchment and roll cake with towel from short end. Allow to cool completely.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks.
08 - Unroll cooled cake, spread with whipped cream, and re-roll gently. Place seam-side down.
09 - Drizzle melted dark chocolate over roulade and lightly dust with icing sugar for a snowy effect.
10 - Place roulade on a large serving board and arrange gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, dried figs, sugared cranberries, and rosemary sprigs around it.
11 - Serve immediately or chill until ready to enjoy.
