# What You’ll Need:
→ Chocolate Roulade
01 - 4 large eggs, separated
02 - 1/2 cup plus 2 tablespoons granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1 teaspoon vanilla extract
05 - 1/4 teaspoon salt
→ Filling & Topping
06 - 3/4 cup plus 1 tablespoon heavy cream
07 - 2 tablespoons powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 3.5 ounces dark chocolate, melted
10 - Icing sugar, for dusting
→ Accompaniments
11 - 5 ounces gingerbread cookies
12 - 4.2 ounces candied orange slices
13 - 3.5 ounces roasted peeled chestnuts
14 - 3.5 ounces chocolate truffles
15 - 1 small bunch red grapes
16 - 2.8 ounces dried figs, halved
17 - 1.4 ounces sugared cranberries (optional)
18 - Sprigs of fresh rosemary, for garnish
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Line a 9x13-inch jelly roll pan with parchment paper.
02 - In a bowl, beat egg yolks with half the sugar until pale and thick. Sift cocoa powder over and add vanilla, stirring gently.
03 - Whip egg whites with salt until soft peaks form. Gradually add remaining sugar and continue to whip until stiff peaks develop.
04 - Carefully fold the egg whites into the yolk mixture in three parts until just incorporated, preserving volume.
05 - Spread batter evenly in prepared pan. Bake for 12 to 15 minutes until surface springs back when lightly pressed.
06 - Turn warm cake out onto a kitchen towel dusted with cocoa powder. Remove parchment and roll cake with the towel from the short end. Cool completely.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks.
08 - Unroll the cooled cake, spread whipped cream evenly, then carefully roll again, placing seam side down.
09 - Drizzle melted dark chocolate over the roulade and dust lightly with icing sugar for a snowy effect.
10 - Arrange the roulade on a serving board. Artistically place gingerbread cookies, candied oranges, chestnuts, truffles, grapes, figs, and sugared cranberries around it. Garnish with rosemary sprigs.
11 - Serve immediately or refrigerate until ready to enjoy.
