Chef Chuck's Holiday Roll

A holiday roll made with white sponge cake and a chocolate espresso whipped cream. A wonderful treat for the whole family to enjoy. Sprinkle white chocolate to create a snowy
feeling during this festive season.


Holiday Roll


Cake
1/2 cup flour
1/2 cup sugar
1/4 cup cornstarch
2 eggs
3 egg yolks
1 tablespoon honey
1 tablespoon crushed walnuts


Filling
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 tablespoon cocoa powder
2 teaspoons espresso powder,
finely grinded


Ganache
1/2 cup chocolate
3/4 cup heavy cream
2 tablespoons butter


white chocolate, grated for topping


Heat oven to 350, in a small bowl combine flour, sugar and cornstarch. In a separate bowl whisk eggs and honey add this to flour. Beat ingredients till smooth, spread in a 10 x 14 baking pan lined with parchment paper. Sprinkle walnuts over dough. Bake 8-10 minutes or till golden brown. Dust a board or work space with powdered sugar and flip cake onto the sugar, let cool.
Prepare filling using a cold bowl, whip cream 1 minute then add sugar, cocoa and espresso powder, beat till firm peaks. Chill in refrigerator. When cake is cooled spread a thin layer of filling and begin rolling up using parchment paper to help to roll. Refrigerate for 2 hours. Melt chocolate, cream and butter in a double boiler. Place cake on a grill with a baking pan underneath and ladle melted chocolate over the log. Refrigerate again till chocolate hardens, grate white chocolate on top and enjoy!