Dark Chocolate & Cranberry Roulade Recipe

Preheat the oven to 350°F (175°C) and line a 10×15-inch baking sheet with parchment paper.

In a large mixing bowl, beat the eggs and granulated sugar together 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, mixing until just combined.

Pour the melted dark chocolate into the batter, stirring until well incorporated.

Spread the batter evenly onto the prepared baking sheet, ensuring that it reaches the edges.

Sprinkle the dried cranberries evenly over the batter.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool for 5 minutes.

Dust a clean kitchen towel with powdered sugar and carefully invert the cake onto it.

Gently roll the cake, starting from the short end, using the towel to help form a tight roll.

Place the rolled cake on a wire rack to cool completely.

Once cooled, unroll the cake and spread your desired filling (such as whipped cream or ganache) over the interior.

Carefully roll the cake back up, this time without the towel.

Serve slices of the dark chocolate & cranberry roulade with a dusting of powdered sugar.