# Components:
→ Chocolate Roulade
01 - 4 large eggs, separated
02 - 1/2 cup plus 2 tbsp granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1 tsp vanilla extract
05 - 1/4 tsp salt
→ Filling & Topping
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 2 tbsp powdered sugar
08 - 1/2 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 chestnuts, peeled
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
# Directions:
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 extract; blend thoroughly.
03 - Beat egg whites with salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
04 - Gently fold egg whites into yolk mixture in three additions until just combined to retain airiness.
05 - Spread batter evenly in prepared pan and bake 12 to 15 minutes until the surface is springy to the touch.
06 - Invert the warm cake onto a cocoa-dusted kitchen towel. Remove parchment and roll the cake with the towel from the short edge. Allow to cool completely.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks.
08 - Unroll the cooled cake, spread with whipped cream, then gently re-roll without the towel. Place seam-side down.
09 - Drizzle melted dark chocolate over the log and dust lightly with icing sugar to evoke a snowy effect.
10 - Arrange roulade on a large serving board. Artfully add gingerbread cookies, candied orange slices, chestnuts, chocolate truffles, grapes, figs, and sugared cranberries. Garnish with fresh rosemary sprigs.
11 - Serve immediately or chill until ready to enjoy.
