Chocolate ganache roll

I made this roll with chocolate ganache when I visited some neighbors. I thought it would be nice to bring something homemade, so I chose this simple recipe. I usually bought rolls from the store, but now I prefer to make them at home, especially since the recipe doesn't take much time and isn't complicated. I kept things as simple as possible, without unnecessary steps.

Quick info

Total time: about 40 minutes
Preparation time: 20 minutes
Baking time: 10-15 minutes (depending on the oven)
Servings: 6-8 slices
Difficulty: easy
Recipe type: quick dessert, suitable for visits or snacks

Ingredients

3 eggs
3 tablespoons sugar
a pinch of salt
3 tablespoons flour
2 tablespoons oil
1/2 packet baking powder
1 teaspoon cocoa
100 g chocolate (regular, doesn't have to be special)
100 ml liquid cream (unsweetened whipping cream)

Preparation steps

1. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff peaks form.
2. Gradually add the sugar and mix until the mixture becomes glossy and firm.
3. In another bowl, mix the yolks with the oil.
4. Gently fold the yolks into the egg whites using a spatula, from the bottom up, to retain the air.
5. Mix the flour with the baking powder. Gently fold this combination into the batter, also from the bottom up.
6. Take a few tablespoons of this mixture and mix them separately with the cocoa.
7. Line a baking tray with parchment paper. Dot the cocoa mixture here and there on the paper with a teaspoon.
8. Place the tray in a preheated oven at 180°C for 2-3 minutes, just enough for the cocoa pattern to set slightly.
9. Remove the tray, gently pour the remaining plain batter over the cocoa pattern, and level the surface.
10. Put it back in the oven and bake for 10-15 minutes, until the top is golden and not sticky to the touch.
11. Remove the cake onto a clean, slightly damp towel. Carefully roll it up with the towel and let it cool in this shape.
12. For the ganache: heat the liquid cream over low heat. When it is almost boiling but not boiling, add the broken chocolate pieces.
13. Stir gently until the chocolate completely melts. Remove from heat. Let it reach room temperature.
14. When the cream is completely cool, beat it for a few minutes with a mixer until it becomes fluffy and lighter in color.
15. Unroll the cake, spread it with ganache, then roll it back up tightly to hold its shape.
16. Let the roll chill for at least an hour, then slice.

Why I make this recipe often

It's quick, doesn't require complicated techniques, and has easily found ingredients. The cake doesn't become dry, and the chocolate cream doesn't run. It can be made with any chocolate I have on hand. It's easy to transport if I need a dessert for a visit.

Tips and variations

Tips

If you want to avoid breaking the cake, roll it while it's warm.
Don't let the cream boil when melting the chocolate, or it may curdle.
For a more even cake, use a wide spatula to spread it in the tray.

Substitutions

You can use milk chocolate instead of dark chocolate, but the taste will be sweeter.
The baking powder can be omitted, but the cake will be slightly denser.

Variations

You can add a drop of rum or vanilla essence to the ganache.
If you want more moisture, you can sprinkle the cake with a little milk after baking.

Serving ideas

It cuts best after being chilled for at least an hour.
It can be served plain, but also with a dusting of powdered sugar or fresh fruits on the side.

Frequently asked questions

1. What do I do if the cake breaks while rolling?
If it's rolled warm and with a damp towel, it shouldn't break. If it does happen, spread the cream and roll it as best as you can; when slicing, it can be masked quite well.

2. Can I use vegetable cream for the ganache?
Yes, but the cream will be denser and a bit sweeter than with regular whipping cream.

3. What can I use instead of parchment paper?
You can grease the tray with butter and sprinkle flour, but it's safer with parchment paper to prevent sticking.

4. The cake is too dry, what can I do?
If it has been in the oven too long, it may become dry. Next time, check it after 10 minutes and turn off the oven when it’s golden.

5. What type of chocolate do you recommend?
Anything you have on hand – I used regular chocolate, milk chocolate, or even leftover chocolate bits.

Nutritional values

Approximately, for one slice (out of 8):

Calories: approx. 150 kcal
Proteins: 3 g
Fats: 8 g
Carbohydrates: 16 g

Values are indicative and may vary depending on the chocolate used and how thick you make the cream.

Storage and reheating

The roll can be stored in the refrigerator, covered, for up to 3 days. It tastes better the next day after the cream sets a bit. I do not recommend reheating. If you want to serve the cake at room temperature, take the roll out of the fridge 20 minutes before serving.

 Ingredients: 3 eggs, 3 tablespoons of sugar, a pinch of salt, 3 tablespoons of flour, 2 tablespoons of oil, 1/2 teaspoon of baking powder, 1 teaspoon of cocoa, 100 g of chocolate, 100 ml of liquid cream

 Tags:  roll chocolate ganache