Roll with chocolate ganache and whipped cream
8 servings
60 minutes
Chocolate ganache and whipped cream roll is a true dessert masterpiece embodying the tenderness and rich flavor of Mediterranean cuisine. Its history roots in European pastry traditions where the harmony of textures and aromas plays a key role. The chocolate ganache enveloping the airy sponge cake offers a rich and deep cocoa flavor complemented by the softness of whipped cream. The soaking with cognac adds a refined note to the dessert. This roll is perfect for festive occasions or cozy evenings over coffee, creating an unforgettable gastronomic delight. It is best served chilled to achieve the ideal texture of ganache while keeping the cream light. In every slice lies a harmony of taste, the tenderness of sponge cake, and chocolate indulgence.
1
Making thick chocolate ganache. Heat the cream in a small heavy-bottomed saucepan until bubbles form near the edges (almost bringing the cream to a boil).
- Cream 35%: 100 ml
2
Remove the pot from the heat and add broken pieces of chocolate.
- Dark chocolate: 100 g
3
Leave for a few minutes until the chocolate melts, then mix well and pour into a bowl.
4
Place the bowl in the refrigerator and keep it there until the mixture thickens (about 15–45 minutes). It took me about 1.5 to 2 hours for the ganache to thicken as needed.
5
Preparing the sponge cake. Whisk eggs with sugar (90 g) until fluffy and light — the sugar should dissolve.
- Chicken egg: 3 pieces
- Sugar: 150 g
6
Add sifted flour and knead the dough.
- Wheat flour: 90 g
7
Spread it on a sheet of parchment paper (I have foil) as evenly as possible, in a layer of 5 mm.
8
Bake for 10–17 minutes at 190 degrees (I use 14), check readiness with a wooden stick or toothpick.
9
Take the biscuit out of the oven and let it cool (it took me about half an hour to an hour for this).
10
Making syrup. Pour sugar (60 g) with boiling water, stir until completely dissolved, cool down, and add cognac.
- Sugar: 150 g
- Water: 60 ml
- Cognac: 1 tablespoon
11
Preparing the roll. Place the sponge cake on the table with the short side facing you, remove the paper it was baked on, and soak the sponge cake with syrup.
- Water: 60 ml
12
Spread cream on the sponge cake (the layer should be thicker where you start rolling the roll), apply whipped cream on top, roll the roll, and refrigerate overnight.
- Cream 35%: 100 ml