Roll with Chocolate Ganache and Passion Fruit Jelly

Preparation Time: 10 minutes
Cooking Time: 50 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 8

Juicy, flavorful, and beautifully rolled cake with chocolate cream and refreshing passion fruit jelly.

Separate the egg yolks and whites. Beat the whites into stiff peaks. Add 6 tablespoons of sugar and half a vanilla bean to the yolks and mix until frothy.
Slowly add the flour and cocoa powder to the beaten yolks. Once all the ingredients are well combined, gently fold in the beaten egg whites.
Pour the batter onto a baking tray lined with parchment paper and spread it evenly. Bake at 180 degrees Celsius for 20 minutes. Once the sponge is baked, immediately roll it into a roll and let it cool.
Heat the sweet cream in a saucepan. Once it boils, remove it from the heat and dissolve the chopped chocolate in it. Place it in the refrigerator to cool thoroughly.
Halve the passion fruits and remove the seeds with a spoon. Add the seeds to a saucepan along with 100 ml of water and 6 tablespoons of sugar. Bring to a boil. Blend the sauce with an immersion blender and strain it through a sieve. Dissolve the pre-soaked gelatin in the strained liquid. Place it in the refrigerator to cool and set the passion fruit jelly.
Take the cooled ganache from the refrigerator and whip it with a mixer until fluffy. Spread it over the sponge cake. Spread the cooled passion fruit jelly over the ganache. Roll it up nicely and decorate the roll with the remaining ganache. Chill the dessert well before serving.