Festive Chocolate Roll (Printable Version)

# What You'll Need:

01 - 3/4 cup (98g) plain white flour.

02 - 1/3 cup (38g) dark Hershey's cocoa powder.

03 - 1 teaspoon rising agent.

04 - 1/2 teaspoon table salt.

05 - 4 big eggs, separated.

06 - 3/4 cup (155g) white sugar.

07 - 5 tablespoons (72g) tangy sour cream.

08 - 1/4 cup melted unsalted butter.

09 - 1 teaspoon pure vanilla essence.

10 - 1 1/4 cups (300ml) heavy cream, refrigerated.

11 - 3/4 cup (86g) icing sugar.

12 - 8 oz (226g) soft Italian cheese.

13 - 8 oz roughly chopped semi-sweet chocolate.

14 - 1 cup thick cream for chocolate mixture.

01 - Get a 17x12 jelly roll tray ready with baking paper hanging over the edges. Warm your oven to 350°F.

02 - Combine all dry stuff. Beat together yolks, sugar, sour cream, melted butter and vanilla. Mix with dry parts. Gently add whipped whites.

03 - Put your mix on the tray, stick it in the oven for 10-12 mins until it's bouncy. While warm, roll it up with the paper and let it cool down.

04 - Beat your cream with sugar and vanilla. Mix in the soft cheese until you get firm peaks.

05 - Slowly unroll your cake, add the filling all over it, then roll back up without the paper. Stick it in the fridge for an hour.

06 - Pour warm cream on the chocolate bits, leave it alone, then stir until smooth. Let it cool and whip until it's fluffy.

07 - Slice a 3-inch bit at an angle, stick it to the side. Cover everything with your chocolate mix and make bark patterns using a fork.

01 - Always roll your cake when it's hot to stop any cracks.

02 - Don't let your Italian cheese get too warm.

03 - You can make this two days before you need it.