Notes: It is essential to have a clean and dry bowl for whipping the egg whites, and they cannot contain any yolk. Eggs are easier to separate when cold, but egg whites at room temperature achieve better volume. Using a scale to measure flour is recommended for accuracy to prevent a dense cake.
Notes: Make sure you roll up the cake when it’s hot out of the oven. If you let it cool, it will risk cracking when rolling. The cake will be sticky, so ensure the kitchen towel is generously dusted with cocoa powder.
Notes: You must use cold heavy cream with a fat content above 35% to ensure the whipped cream thickens properly. For a flavor variation, you can add extracts like peppermint or almond, or stir in jam or liqueur.
Notes: Use good-quality chocolate for a creamy texture. You can decorate the top with cocoa powder, fresh fruit, or chocolate curls before the ganache sets. Store the cake covered and refrigerated for up to 3 days.