Festive winter board with chocolate roulade, seasonal treats, and warming flavors, ideal for cozy gatherings.
# What You Need:
→ 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 granulated sugar until pale and thick. Sift in cocoa powder and add vanilla extract; blend evenly.
03 - Beat egg whites with salt until soft peaks form. Gradually incorporate remaining sugar and continue beating until stiff peaks develop.
04 - Gently fold egg whites into the yolk mixture in thirds until just combined, preserving airiness.
05 - Spread batter evenly in prepared pan and bake for 12 to 15 minutes, until surface springs back when touched lightly.
06 - Invert warm cake onto a cocoa-dusted kitchen towel. Remove parchment and roll cake with towel from short end. Cool completely in rolled form.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks.
08 - Unroll cooled cake, spread whipped cream evenly, then carefully re-roll. Position seam side down.
09 - Drizzle melted dark chocolate over roulade and dust with icing sugar for a snowy effect.
10 - Place roulade on serving board. Arrange gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, figs, and sugared cranberries artistically around it. Garnish with rosemary sprigs.
11 - Serve immediately or refrigerate until ready to enjoy.
