Chocolate Rocambole

Note: Let the egg whites sit at room temperature for an hour

The rocambole can be made a week in advance and stored in the freezer, wrapped in aluminum foil

Before serving, let it sit at room temperature for about an hour

Grease and dust with flour the bottom of a 35 cm x 23 cm x 3.5 cm baking dish

Line it with parchment paper, slightly greased

Preheat the oven to moderate heat (around 170°C)

Beat the egg whites until stiff with an electric mixer on high speed

Add in the egg yolks, chocolate, and vanilla; beat on low speed until smooth

Combine everything with the egg whites, stirring gently from bottom to top, until the egg whites are fully incorporated into the chocolate mixture

Add 1/4 cup of confectioner's sugar, 2 tablespoons at a time, beating until stiff peaks form

In another bowl, beat the egg yolks on high speed, gradually adding in the remaining 1/2 cup of confectioner's sugar

Beat for about 4 minutes, or until thick and creamy

Spread the mixture into the prepared baking dish and bake for 15 minutes, or until it springs back when pressed with your finger

Dust with powdered sugar over a towel, in a rectangle of 37.5 x 25 cm and reshape the cake

Remove the parchment paper

To give the rocambole its shape, roll up the towel on the narrower side and let it cool for at least half an hour

Then make the filling: mix the ingredients in a medium-sized bowl and beat with an electric mixer until thick

Chill in the refrigerator for 1/2 hour

Unroll the rocambole and spread the filling, leaving a 2.5 cm border around the edges

Roll it up and place it on a serving plate, seam-side down

Cover with aluminum foil and refrigerate for 1 hour

Dust with powdered sugar and garnish with candied cherries and citrus peel