This showstopping chocolate roll cake starts with a whipped egg yolk and sugar base folded together with cocoa powder until airy and rich, then lightened with stiffly beaten egg whites for a sponge that bakes up soft and springy. Rolled warm around a silky bittersweet chocolate ganache and chilled until sliceable, it gets wrapped in a cloud of fluffy chocolate buttercream that's combed into a rustic bark texture — right down to the classic cut-branch detail that makes this dessert look like it belongs on a woodland table. A dusting of powdered sugar, a few rosemary sprigs, and scattered cranberries finish it with that festive, straight-off-a-magazine-cover charm. It's an impressive make-ahead centerpiece, and it's a solid pick for a gluten free holiday spread without sacrificing any of the drama of the original French classic.
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Learn more →10 servings
Heat the oven to 375°F (190°C). Line an 18x13-inch rimmed baking sheet with parchment paper, leaving a 1-inch overhang on the short ends, and lightly grease the parchment.
Separate the eggs, placing the yolks in a large bowl and the whites in the bowl of a stand mixer (or a large clean bowl if using a hand mixer). Add 1/2 cup of the granulated sugar to the yolks and beat with a hand mixer or whisk until the mixture is pale yellow and falls from the beater in a thick ribbon, about 3–4 minutes. Beat in the vanilla extract.
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