1
Bring egg whites to room temperature. Whip them with cream of tartar until soft peaks form, then gradually add half the sugar and continue whipping until you reach soft peaks. Set aside.
2
In another bowl, beat cold egg yolks with the remaining sugar and vanilla until the mixture turns pale and creamy, about the color of butter.
3
Sift together the cake flour, baking powder, and salt. Gently fold in one-third of the egg white mixture into the yolk mixture, then fold in the flour mixture. Carefully fold in the remaining egg whites in two additions until just combined.
4
Pour the batter onto a parchment-lined baking sheet. Use an offset spatula to spread evenly into a thin, flat layer about a quarter-inch thick. Run your finger around the edges to ensure even spreading.
5
Bake at 425°F for 15-20 minutes until the cake springs back when lightly touched. Remove from oven and let cool slightly.
6
Beat softened butter in a mixer for about 5-6 minutes until pale and fluffy. Add sifted cocoa powder, a pinch of salt, powdered sugar, melted 70% dark chocolate, and half a can of condensed milk. Mix slowly to avoid spreading cocoa powder around. The result should be a beautiful, thick chocolate buttercream.
7
Once the cake has cooled, brush lightly with simple syrup. Spread a generous layer of chocolate buttercream over the cake.
8
Starting from one of the long sides, roll the cake tightly using the parchment paper as a guide. Keep the roll tight by pushing the cake as you roll. Remove the parchment paper and place the rolled cake seam-side down on a cooling rack at an angle.
9
Refrigerate the rolled cake for at least 2 hours until set and solid.
10
For the ganache, finely chop dark chocolate with a knife. Heat heavy whipping cream until it begins to boil. Pour just enough hot cream over the chocolate to melt it, stirring to form a thick ganache. Add more cream if needed for the right consistency.
11
Fold chopped, dusted nuts into the warm ganache, stirring to distribute evenly.
12
Pour the chocolate ganache with nuts over the chilled rolled cake, covering the top and sides. Allow to set briefly in the refrigerator.
13
Once set, cut off the ends of the cake with a clean knife (dipped in warm water and wiped between cuts) to expose the spiral. Transfer to a serving platter.
14
Decorate the top with piped chocolate whipped cream or extra buttercream rosettes. Optionally add candied orange peel or other small decorations. Let come to room temperature before serving.
PrimedTableBETA
