# Ingredient List:
→ Chocolate Roulade
01 - 4 large eggs, separated
02 - 1/2 cup plus 2 tbsp 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 tbsp heavy cream
07 - 2 tablespoons powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 3.5 oz dark chocolate, melted
10 - Icing sugar, for dusting
→ Accompaniments
11 - 5 oz gingerbread cookies
12 - 4.2 oz candied orange slices
13 - 3.5 oz roasted chestnuts, peeled
14 - 3.5 oz chocolate truffles
15 - 1 small bunch red grapes
16 - 2.8 oz dried figs, halved
17 - 1.4 oz 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, then mix until combined.
03 - In a separate bowl, beat egg whites with salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
04 - Gently fold egg whites into the yolk mixture in thirds until just incorporated.
05 - Spread batter evenly in prepared pan and bake for 12 to 15 minutes until springy to the touch.
06 - Invert warm cake onto a cocoa-dusted clean kitchen towel. Remove parchment paper and carefully roll the cake with the towel from the short end. Let cool completely.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Unroll cooled cake, spread whipped cream evenly, then gently re-roll. Place seam-side down.
09 - Drizzle melted dark chocolate over roulade and dust lightly with icing sugar for a snowy effect.
10 - Place roulade on a large wooden serving board. Arrange gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, figs, and sugared cranberries artistically around it. Garnish with rosemary sprigs.
11 - Serve immediately or refrigerate until ready to enjoy.
