Chocolate Roll I Recipe

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat the eggs and granulated sugar until light and fluffy.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add the dry ingredients to the egg mixture, stirring until well combined.

Pour the batter onto the prepared baking sheet and spread evenly.

Bake for 12-15 minutes or until the cake springs back when touched lightly.

While the cake is baking, sprinkle powdered sugar onto a clean kitchen towel.

When the cake is done, immediately turn it out onto the prepared towel.

Carefully remove the parchment paper and roll the cake up with the towel, starting from the short side.

Allow the cake to cool completely in the rolled-up position.

In a chilled bowl, beat the heavy cream and vanilla extract until stiff peaks form.

Gently unroll the cooled cake and spread the whipped cream evenly over the surface.

Roll the cake back up, this time without the towel.

Place the chocolate roll on a serving platter and sprinkle with chocolate shavings, if desired.

Refrigerate for at least 1 hour before slicing and serving.