Festive dessert board with chocolate roulade, gingerbread, chestnuts, and seasonal touches perfect for cozy gatherings.
# Components:
→ Chocolate Roulade
01 - 4 large eggs, separated
02 - 1/2 cup plus 2 tbsp granulated sugar
03 - 1/3 cup unsweetened cocoa powder
04 - 1 tsp vanilla extract
05 - 1/4 tsp salt
→ Filling and Topping
06 - 3/4 cup plus 1 tbsp heavy cream
07 - 2 tbsp powdered sugar
08 - 1/2 tsp vanilla extract
09 - 3.5 oz dark chocolate, melted
10 - Icing sugar, for dusting
→ Accompaniments
11 - 5 oz gingerbread cookies
12 - 4.2 oz candied orange slices
13 - 3.5 oz roasted chestnuts, peeled
14 - 3.5 oz chocolate truffles
15 - 1 small bunch red grapes
16 - 2.8 oz dried figs, halved
17 - 1.4 oz sugared cranberries (optional)
18 - Sprigs of fresh rosemary for garnish
# Method:
01 - Preheat oven to 350°F. Line a 9x13-inch jelly roll pan with parchment paper.
02 - Beat egg yolks with half the granulated sugar until pale and thick. Sift in cocoa powder and mix in vanilla extract.
03 - Beat egg whites with salt until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
04 - Gently fold egg whites into egg yolk mixture in thirds until just blended.
05 - Evenly spread batter in prepared pan and bake for 12 to 15 minutes until springy to touch.
06 - Invert cake onto a clean kitchen towel dusted with cocoa powder. Remove parchment and roll cake with towel from short end. Allow to cool completely.
07 - Whip heavy cream with powdered sugar and vanilla extract to soft peaks.
08 - Unroll cooled cake, spread whipped cream evenly, then carefully re-roll and place seam-side down.
09 - Drizzle melted dark chocolate over roulade and lightly dust with icing sugar. Arrange on a large wooden board surrounded by gingerbread cookies, candied orange slices, chestnuts, truffles, grapes, figs, and sugared cranberries. Garnish with rosemary sprigs.
10 - Serve immediately or chill until ready to enjoy.
