1. Prepare the Chocolate Filling
Heat the heavy cream just until simmering.
Pour over the chopped chocolate, let sit for 1 minute, then whisk until smooth.
Add butter if desired.
Chill until thickened but still spreadable—about 30 minutes.
2. Make the Sponge
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Preheat the oven to 375°F (190°C).
Line a 10×15-inch jelly roll pan with parchment paper.
In a mixing bowl, beat eggs and sugar on high for 5–7 minutes until pale and tripled in volume. Add vanilla.
Sift together flour, cocoa, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just incorporated—don’t deflate the batter.
Spread evenly in the pan and bake for 10–12 minutes, just until set.
3. Roll the Cake
While warm, invert the sponge onto a clean kitchen towel dusted with cocoa powder.
Peel away the parchment.
Roll the cake up with the towel, starting from the short side.
Let cool completely—this prevents cracks later.
4. Fill and Re-Roll
Unroll the cooled sponge gently.
Spread the chocolate filling evenly across the surface.
Roll the cake back up, this time without the towel.
Wrap in plastic and refrigerate 20 minutes to firm up.
5. Make the Ganache
Heat cream until steaming; pour over chocolate.
Whisk smooth and glossy.
Let cool slightly until thickened but still pourable.
6. Glaze the Cake
Place the cake on a rack or serving tray.
Pour ganache evenly over the top, letting it drip down the sides.
Chill briefly to set.
Serving & Presentation
Slice with a warm knife for clean spirals.
Dust with powdered sugar or garnish with fresh berries for contrast.
This dessert pairs beautifully with:
A cup of espresso
Fresh whipped cream
A sweet dessert wine or port
Why Brazo de Gitano au Chocolat Works So Well
✔ Light yet indulgent
The sponge is airy; the filling is velvety. Together they feel rich without being heavy.
✔ Visually stunning
Every slice reveals a perfect chocolate swirl—simple yet elegant.
✔ Make-ahead friendly
It holds beautifully in the fridge and tastes even better the next day.
✔ Versatile
Swap fillings: chocolate hazelnut, mocha cream, orange-chocolate, or raspberry jam.
A Timeless Dessert, Reinvented
While the traditional Brazo de Gitano has its own nostalgic charm, the chocolate version brings a sense of French-inspired decadence that elevates the classic to a new level. It’s a dessert that feels both comforting and luxurious, rustic and refined—an ideal sweet for holidays, celebrations, or any moment that calls for something truly memorable.
If you’d like, I can create:
