Recipes

Preheat oven to 350F. Grease an 8" round pan and a jellyroll pan, line with parchment paper, grease again and dust with flour.

To prepare the ganache, bring the cream to boiling point; add the chocolate and stir until it completely melts. Leave to cool.

For the chocolate cake, whisk 1 egg, 3 yolks, sugar and vanilla. Whisk in chocolate; sift and fold in flour. Beat egg whites to the point of soft peaks. First lighten the chocolate mixture with some egg whites; then gently fold in the rest of the egg whites. Transfer it into the prepared 8" pan and bake for 20-25 minutes or until the center feels just firm. Cool.

Increase the oven temperature to 425F. To prepare the roulade, beat eggs, yolk, sugar and vanilla until the mixture is thick in consistency and light in color. Fold in the flour. Pour into the jelly roll pan evenly. Bake for about 6 minutes until it is golden in color and looks set. Let stand for a minute, then turn onto parchment paper dredged with confectioners' sugar. Roll it with the paper and let cool. Beat the cooled ganache until light and fluffy. Cut the chocolate cake in half.

Unroll the roulade and spread with ganache. Cut into 1" wide strips. Roll up the strips joining them as seen in the pictures to form a large roll. Spread 1 cake layer with ganache. Put the roll on top. If the diameters do not match, trim as necessary.

Spread some ganache on the other chocolate layer and place it on the roll. Spread the remaining ganache on the top and sides of the cake. Decorate with chocolate curls and sifted confectioners' sugar.