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Recipe Card
ingredients
For the chocolate sponge cake
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar, divided
- 6 large eggs, separated
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
ingredients
For the filling
ingredients
For the frosting
- 1/3 cup heavy cream
- 1 cup semi-sweet chocolate
- 1/2 tablespoon butter
- 1 tablespoon powdered sugar
- cranberries, optional
- rosemary, optional
Method
Step 1
Preheat oven to 350°F. Grease a 10” x 15” sheet pan with baking spray and line with parchment paper.
Step 2
In a bowl, combine flour, cocoa powder, and salt. Set aside.
Step 3
In a separate bowl, separate the egg yolks and beat until thick. Add ¾ cup of sugar and mix until pale. Sift in the flour mixture and mix until fully combined.
Step 4
In a separate bowl, add the egg whites and beat until airy and fluffy. Slowly add the remaining ¼ cup sugar and beat until stiff peaks form.
Step 5
Gently fold half of egg white mixture into the yolk mixture and stir until just combined. Add remaining half of egg white mixture and gently fold making sure to not deflate the mixture.
Step 6
Transfer batter to prepared pan and spread into even layer. Bake for 10-12 minutes, or until cake bounces back to touch.
Step 7
Let cake cool for a minute on the baking sheet and dust a clean kitchen towel with powdered sugar. Carefully invert warm cake onto towel and peel off parchment paper.
Step 8
Starting from one of the short ends, roll the cake with the towel. Lay the wrapped cake seam side down and allow to cool completely for about 1 hour.
Step 9
After 1 hour, crush the ice cream bars to make them easier to spread. Slowly and carefully unroll the cooled cake and spread the crushed ice cream over the cake leaving a 1-inch border. Slowly re-roll the cake and place it on a serving plate. Transfer to freezer.
Step 10
For the frosting, add chocolate and butter to a bowl and set aside. Heat the cream in a small pan just until it begins to boil, then pour it over the chocolate.
Step 11
Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let cool to about room temperature, then transfer to a large mixer bowl. Beat the mixture until thick.
Step 12
Remove cake from freezer and slice about 2” diagonally from one end. Position the log on a serving plate and use the frosting to attach the cut-off end to the side of the log, making sure the diagonal cut is facing outward. Cover the entire cake roll with the remaining frosting, leaving the ends unfrosted.
Step 13
Create bark-like lines all over it using a fork and trim ends. Chill the cake in the refrigerator until ready to serve, and garnish with powdered sugar, cranberries, and rosemary.