Ingredients
- 4 large eggs (room temperature)
- 100 g (1/2 cup) sugar
- 1 tsp vanilla extract
- 60 g (1/2 cup) all-purpose flour
- 20 g (2 tbsp) cornstarch
- 1 tsp baking powder
- Pinch of salt
- 250 ml (1 cup) heavy cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 50 g (1/2 cup) mini chocolate chips
- 200 g (7 oz) milk chocolate, chopped
- 100 ml (1/2 cup) heavy cream
- 1 tbsp butter
- Mini chocolate chips (for decoration)
- Whipped cream swirls (for decoration)
Instructions
- Preheat oven to 180°C (350°F) and line a 10×15 inch jelly roll pan with parchment paper.
- Beat eggs and sugar until pale and fluffy, about 5–6 minutes. Add vanilla extract.
- Sift together flour, cornstarch, baking powder, and salt. Gently fold into the egg mixture.
- Spread the batter evenly in the prepared pan and bake for 10–12 minutes, until golden and springy to the touch.
- While warm, invert the cake onto a towel dusted with powdered sugar. Peel off parchment and roll up with the towel. Let cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Fold in mini chocolate chips.
- Unroll cooled sponge, spread cream filling evenly, and roll up tightly. Chill for 30 minutes.
- Heat cream until steaming and pour over chopped chocolate. Stir until smooth, then add butter for shine.
- Pour chocolate glaze over the chilled roll, letting it drip down the sides.
- Decorate with extra mini chocolate chips and whipped cream swirls. Slice and serve.
Notes
- Roll the sponge while warm to prevent cracking later.
- Chill the roll before glazing for a smoother finish.
- Use dark chocolate for a richer glaze or add cocoa to the sponge for variation.
- Store in the fridge for up to 3 days; can be frozen if tightly wrapped.
- Let sit at room temperature for 10–15 minutes before serving for best texture.
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
