๐ฉโ๐ณ Directions:
1๏ธโฃ Preheat the Oven:
Preheat your oven to 350ยฐF (175ยฐC) and line a 10×15-inch baking sheet with parchment paper ๐ฐ.
2๏ธโฃ Prepare the Sponge Cake:
In a mixing bowl, beat the eggs ๐ฅ and granulated sugar ๐ฌ until light and fluffy.
Sift together flour, cocoa powder, baking powder, and salt ๐พ. Gently fold the dry ingredients into the egg mixture.
Mix in vanilla extract ๐ฆ. Spread the batter evenly over the prepared sheet and bake for 10โ12 minutes until the sponge springs back when touched.
3๏ธโฃ Roll the Cake:
Turn the warm sponge onto a clean towel dusted with cocoa powder ๐ซ. Peel off the parchment paper and roll the cake (with the towel) from a short end. Let it cool completely ๐ง.
4๏ธโฃ Make the Filling:
Whip the heavy cream ๐ฆ, powdered sugar ๐ฌ, and vanilla extract ๐ฆ to stiff peaks. Gently fold in the cherries ๐.
5๏ธโฃ Assemble the Roll:
Unroll the cooled sponge and spread the cream and cherry filling ๐ฐ evenly. Roll it back up tightly, starting at the same short end, and place it seam-side down on a platter ๐.
6๏ธโฃ Decorate the Roll:
Melt the chocolate chips ๐ซ with heavy cream ๐ฆ until smooth, then drizzle the ganache over the roll.
Pipe whipped cream ๐ฆ, top with maraschino cherries ๐, and sprinkle with shaved chocolate ๐ซ.
Chill for at least 1 hour before serving โ๏ธ.
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