Chocolate Fudge Cake Roll
- For the cake:
- 4 egg yolks
- 4 egg whites
- 100 grams sugar
- 1 packet Vanilla sugar
- 80 grams Pastry flour
- 2 Tbsps Cocoa
- 1 Tbsp cornstarch
- 4 Tbsps warm water
- For the filling:
- 100 grams sugar
- 1 tsp Golden syrup
- 40 milliliters Whipped cream (at least 30% fat content)
- 10 grams butter
- 30 grams Chocolate (90% cocoa)
- 1 generous pinch vanilla extract
- 160 milliliters Whipped cream (at least 30% fat content, stiffly beaten)
- powdered sugar (for dusting)
- Chocolate shaving (for garnish)
Preheat the oven to 180°C (approximately 350°F).
Carefully measure all required ingredients.
For the cake: Separate the eggs. Mix the yolks with water and half of the sugar and the vanilla sugar until fluffy. Beat the egg whites until a meringue begins to form. Sprinkle in the remaining sugar, continue beating until the meringue is stiff.
Whisk the egg whites into the egg yolk mixture. Mix the flour with the cocoa and cornstarch. Sift over the egg mixture and fold in. Cover a baking sheet with parchment paper and grease lightly. Evenly spread the batter on the baking sheet. On the middle shelf of the oven, bake for 10-12 minutes until golden brown.
Remove the cake from the oven and turn out onto a tea towel sprinkled with sugar. Brush the parchment paper with cold water and remove it from the cake. Place the cake on a plate, roll it up and let cool.
For the filling: Put the sugar in a saucepan. While stirring, cook to caramelize until golden brown. Add the syrup, cream and butter. Stir to mix with the caramel. Add the chocolate and the vanilla extract. Pour the mixture on a piece of aluminum foil and let cool. Grind finely in a blender. Add 3-4 tablespoons of the whipped cream and mix until a smooth cream has formed. Add the rest of the whipped cream.
Roll out the cake, spread with the chocolate mixture and roll it up again. Cool for at least 2 hours.
Dust with powdered sugar and garnish with chocolate curls. Place on a serving dish and serve.