Ingredients
Scale
- 4 large eggs
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon bourbon
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
If you fancy a twist, consider swapping the bourbon for a splash of coffee liqueur or adding a pinch of cinnamon to the cream for an added layer of warmth.
Instructions
- Preheat your oven to 350°F (175°C) and line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until thick and pale, about 5 minutes. This step is key to achieving a light sponge.
- Sift the flour, cocoa powder, baking powder, and salt into the egg mixture. Fold gently with a spatula, being careful not to deflate the eggs.
- Pour the batter into the prepared pan, spreading evenly. Bake for 10-12 minutes until the cake springs back when lightly touched.
- While the cake bakes, prepare the filling by whipping the heavy cream with powdered sugar and bourbon until soft peaks form. Stir in the vanilla extract and half of the chopped pecans.
- Once baked, turn the cake out onto a clean, damp kitchen towel dusted with cocoa powder. Peel away the parchment and roll the cake up in the towel, starting from a short side. Let cool completely.
- Unroll the cooled cake and spread the cream mixture evenly over the surface. Sprinkle with remaining pecans and roll up again, this time without the towel.
- Melt the chocolate chips in a microwave or double boiler and drizzle over the top of the roll. Allow to set slightly before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
