Ingredients:

  • 3 large eggs (150g)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup all-purpose flour (120g)
  • 1/4 cup unsweetened cocoa powder (25g)
  • 1 teaspoon baking powder (5g)
  • 1/4 teaspoon salt (1g)
  • 1 cup heavy cream (240ml)
  • 8 ounces semi-sweet chocolate, chopped (227g)
  • 1 tablespoon unsalted butter (14g), optional for added gloss

Instructions:

  1. Preheat the oven to 350°F (175°C) and line the baking sheet with parchment paper, allowing some overhang.
  2. In a mixing bowl, beat eggs and sugar until pale and fluffy. Add vanilla extract and mix well.
  3. Sift together flour, cocoa powder, baking powder, and salt; gently fold into the egg mixture.
  4. Spread the batter evenly on the prepared baking sheet and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
  5. Let the cake cool for 5 minutes, then turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully roll the cake and towel together and let it cool completely.
  6. Heat heavy cream in a saucepan until just simmering; remove from heat. Pour hot cream over the chopped chocolate in a bowl; let sit for 2 minutes.
  7. Stir until smooth; add butter for gloss if desired.
  8. Once the cake is cool, unroll and spread a layer of ganache evenly. Roll it back up gently and place seam-side down on a serving plate.
  9. Pour remaining ganache over the top and let it drizzle down the sides. Chill for 30 minutes to set the ganache before slicing.