Chocolate Roll Cake with Chocolate Sauce

Step 1

Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.

Step 2

In a large bowl, beat 4 eggs and 1/2 cup granulated sugar with an electric mixer until thick and pale, about 5 minutes.

Step 3

Sift 1/2 cup flour and 1/4 cup cocoa over the egg mixture. Gently fold with a spatula until just combined, no streaks remain.

Step 4

Pour batter into the prepared pan, spread evenly. Bake until the top springs back when touched, 10-12 minutes.

Step 5

While warm, dust a clean kitchen towel with powdered sugar. Invert cake onto towel, peel off parchment, and roll up with the towel. Let cool completely.

Step 6

In a chilled bowl, whip 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form. Unroll cake, spread cream over, and re-roll without the towel.

Step 7

Melt 1/2 cup chocolate chips and 2 tbsp butter in a microwave in 30-second bursts, stirring until smooth. Drizzle over the rolled cake before serving.