# What you need:
→ Chocolate Roulade
01 - 4 large eggs, separated
02 - ½ cup plus 2 tbsp granulated sugar
03 - ⅓ cup unsweetened cocoa powder
04 - 1 tsp vanilla extract
05 - ¼ tsp salt
→ Filling & Topping
06 - ¾ cup plus 1 tbsp heavy cream
07 - 2 tbsp powdered sugar
08 - ½ tsp vanilla extract
09 - 3.5 oz dark chocolate, melted
10 - Icing sugar, for dusting
→ Accompaniments
11 - 5 oz gingerbread cookies
12 - 4.2 oz candied orange slices
13 - 3.5 oz roasted peeled chestnuts
14 - 3.5 oz chocolate truffles
15 - 1 small bunch red grapes
16 - 2.8 oz dried figs, halved
17 - 1.4 oz sugared cranberries, optional
18 - Sprigs of fresh rosemary for garnish
# How to make it:
01 - Preheat oven to 350°F. Line a 9x13-inch jelly roll pan with parchment paper.
02 - Beat egg yolks with half the sugar until pale and thick. Sift in cocoa powder and add vanilla; mix thoroughly.
03 - Beat egg whites with salt until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form.
04 - Carefully fold the egg whites into the yolk mixture in three additions until just combined.
05 - Spread batter evenly in prepared pan and bake for 12 to 15 minutes until springy to touch.
06 - Invert warm cake onto a cocoa-dusted kitchen towel. Remove parchment and gently roll cake with towel from short end. Cool completely.
07 - Whip heavy cream with powdered sugar and vanilla to soft peaks.
08 - Unroll cooled cake, spread whipped cream over surface, then carefully re-roll. Position seam-side down.
09 - Drizzle melted dark chocolate over roulade and dust lightly with icing sugar for a snowy effect.
10 - Place roulade on serving board. Artistically arrange gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, figs, and sugared cranberries around it. Garnish with rosemary sprigs.
11 - Serve immediately, or refrigerate until ready to enjoy.
