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Recipe Card
ingredients
Chocolate Chiffon:
- 4 large eggs, separated
- 1/3 cup (90 grams) sugar, divided
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 cup whole milk
- 3 tablespoons vegetable oil
- 1/3 cup (50 grams) cake flour
- 1/4 cup (24 grams) Scharffen Berger 100% Cacao Unsweetened Dark Chocolate Cocoa Powder
ingredients
Whipped Chocolate Ganache:
- 3 1/2 ounces (100 grams) Scharffen Berger 62% Semisweet Dark Chocolate Baking Portions
- 1 cup heavy cream
ingredients
Chocolate Bark:
- 7 ounces (200 grams) Scharffen Berger 70% Bittersweet Dark Chocolate Baking Portions
Method
To make the Chocolate Chiffon:
Step 1
Preheat the oven to 325°F. Line a half-sheet pan with parchment paper or a silicone baking mat and set aside.
Step 2
Whip egg whites until foamy. Mix together 70g sugar and cornstarch. Stream the sugar mixture into whites while the mixer is whipping until meringue reaches medium peaks.
Step 3
In a separate bowl, whisk together egg yolks, remaining sugar, vanilla, milk, and vegetable oil. Sift in the cake flour and Scharffen Berger 100% Cacao Unsweetened Dark Chocolate Cocoa Powder. Stir to combine.
Step 4
Fold meringue into the cocoa mixture just until homogenous. Pour into a sheet pan and bake for 20 minutes or until a toothpick inserted comes out clean.
To make the Whipped Chocolate Ganache:
Step 1
While the cake is baking, work on the filling. Chop the Scharffen Berger 62% Semisweet Dark Chocolate Baking Portions and place in a bowl. Heat heavy cream to a simmer. Pour over the chocolate and allow it to sit for 1 minute. Mix until it forms a silky smooth ganache.
Step 2
Allow to chill in the fridge until set, about 1-2 hours. Once set, whip until light in color and transfer into a piping bag.
To make the Chocolate Bark:
Step 1
Chop and melt Scharffen Berger 70% Bittersweet Dark Chocolate Baking Portions at 30-second intervals in the microwave. Spread thinly over acetate or parchment paper.
Step 2
Place in the fridge until partially set, use a pastry brush to create texture on the surface. Place back in the fridge to set completely.
Step 3
Peel from acetate and break into shards resembling tree bark. Set aside.
Assembly:
Step 1
Once the chocolate chiffon is cooled, trim the edges. Then along the short end mark off every 2” and cut into long strips.
Step 2
Spread whipped chocolate ganache thinly and evenly over the chocolate chiffon strips. Roll strips tightly until you’ve used all of them and are left with a horizontal roll cake about the size of a 6” cake.
Step 3
Lightly frost the outside chiffon strip with any remaining cream and attach the chocolate bark around the exterior.
Step 4
If desired, dust lightly with powdered sugar and decorate with buttercream mistletoe.