Base: We start by preparing the base, which will be the delicious foundation of our dessert. The egg whites are carefully separated from the yolks, which will be incorporated into the mixture later. In a clean, dry bowl, the egg whites are beaten to stiff peaks at medium speed, adding a pinch of salt to stabilize the foam. When the egg whites become firm, we begin to gradually add the sugar, continuing to mix until we obtain a thick, glossy, and shiny foam that holds well to the inversion test.
The yolks are whisked with the oil and rum essence until they become a homogeneous and slightly creamy mixture. This is carefully added over the egg white foam, gently folding with a spatula to avoid losing the incorporated air. Finally, the sifted flour along with the baking powder and cocoa is integrated into the mixture using gentle bottom-up movements to achieve an airy composition.
The resulting mixture is poured evenly into a baking tray lined with parchment paper, measuring 40/28 cm. The tray is placed in a preheated oven at medium heat and baked for about 20 minutes, or until the base passes the toothpick test. After baking, the base is removed from the tray and transferred to a wire rack, allowing it to cool completely along with the parchment paper. If desired, you can roll the base while it is warm to give it a slight curve, which will help later when rolling.
Chocolate ganache cream: Start preparing the chocolate ganache cream, a key moment of the recipe. The chocolate is broken into small pieces and placed in a bowl along with the heavy cream. This mixture is heated over low heat, stirring constantly until the chocolate is completely melted and homogenized with the cream. Once the mixture is smooth and glossy, it is allowed to cool to room temperature.
After it has cooled down, the bowl with the ganache can be placed in the freezer for about an hour, until the cream becomes thicker and solidifies. Once it has cooled sufficiently, the cream is whipped at high speed until fluffy and airy, with a velvety texture.
The ganache cream is spread evenly over the cooled base, ensuring it is well distributed for an even taste. Then, the base is carefully rolled, starting from one corner, and wrapped in cling film. The obtained roll is refrigerated, allowing it to set well until serving. This will bring a delicious contrast between the soft base and the fine chocolate cream. Enjoy!
The yolks are whisked with the oil and rum essence until they become a homogeneous and slightly creamy mixture. This is carefully added over the egg white foam, gently folding with a spatula to avoid losing the incorporated air. Finally, the sifted flour along with the baking powder and cocoa is integrated into the mixture using gentle bottom-up movements to achieve an airy composition.
The resulting mixture is poured evenly into a baking tray lined with parchment paper, measuring 40/28 cm. The tray is placed in a preheated oven at medium heat and baked for about 20 minutes, or until the base passes the toothpick test. After baking, the base is removed from the tray and transferred to a wire rack, allowing it to cool completely along with the parchment paper. If desired, you can roll the base while it is warm to give it a slight curve, which will help later when rolling.
Chocolate ganache cream: Start preparing the chocolate ganache cream, a key moment of the recipe. The chocolate is broken into small pieces and placed in a bowl along with the heavy cream. This mixture is heated over low heat, stirring constantly until the chocolate is completely melted and homogenized with the cream. Once the mixture is smooth and glossy, it is allowed to cool to room temperature.
After it has cooled down, the bowl with the ganache can be placed in the freezer for about an hour, until the cream becomes thicker and solidifies. Once it has cooled sufficiently, the cream is whipped at high speed until fluffy and airy, with a velvety texture.
The ganache cream is spread evenly over the cooled base, ensuring it is well distributed for an even taste. Then, the base is carefully rolled, starting from one corner, and wrapped in cling film. The obtained roll is refrigerated, allowing it to set well until serving. This will bring a delicious contrast between the soft base and the fine chocolate cream. Enjoy!
Ingredients
For the roll cake base: 4 eggs, 4 tablespoons of sugar, 2 tablespoons of oil, 4 tablespoons of flour, 1 tablespoon of cocoa powder, a pinch of baking powder, rum essence. For the chocolate ganache cream: 150 g chocolate, 200 ml whipped cream.