Homemade Chocolate Rolls "Ho-Hos" with Cream Glaze

Ingredients:

Sponge cake

• 5 eggs
• 2 yolks
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 3/4 cup premium wheat flour
• 6 tablespoons cocoa powder
• 1/4 tsp baking powder
• 1/4 cup warm ghee

Filling

• 3 cups powdered sugar
• 1 cup of butter
• 1 teaspoon vanilla extract
• 1 - 2 tbsp. heavy cream

Glaze

• 350 g dark chocolate, chopped
• 60 g cocoa butter or 1/4 cup vegetable oil
• Special equipment: two aluminum baking sheets with sides measuring 32 x 45 cm.

Preparation:

1. Preheat oven to 180°C.
2. Prepare the sponge cake: Grease two thin aluminum baking sheets and line them with parchment paper; then grease the paper.
3. Bring water to a boil in a saucepan.
4. In the bowl of a stand mixer, combine the eggs, yolks, sugar, and vanilla and lightly beat. Place the bowl over simmering water and whisk until the mixture is hot and the sugar dissolves. Place the bowl on the stand mixer fitted with a whisk attachment and beat until light and fluffy, about 6 minutes.
5. Meanwhile, sift flour, cocoa and baking powder 3 times.
6. Remove the bowl from the mixer and gradually whisk in the sifted flour mixture. Stir in the melted butter.
7. Immediately pour the batter into the prepared baking sheets and smooth the surface with a spatula. Bake the cakes until lightly browned and just beginning to pull away from the edges of the baking sheets, about 14 to 16 minutes.
8. Remove the cakes from the oven and let them rest in the baking sheets for 1 minute. Run a knife around the edges, then invert them onto parchment paper. Wet the parchment paper (the same one the cakes were baked on) with water and let it soak for 2 minutes. Peel the parchment paper away from the cakes. Trim any dry edges. Cool the cakes, covered with plastic wrap.
9. Make the filling: In the bowl of a stand mixer, combine the sugar and butter and beat on low speed until well combined. Then increase the speed to medium and beat for another 3 minutes. Add the vanilla and cream and continue beating at medium speed for 1 minute, adding more cream if necessary to adjust the consistency of the cream.
10. Spread a thin layer of filling on the sponge cake, leaving a border of about a centimeter at the far edge. Starting from the long edge, roll the sponge cake into a tight roll 10 cm thick. Form rolls from the remaining sponge cake and filling and place them seam-side down on a baking sheet. Chill the rolls for 30 minutes, then cut them into 7.5 cm long pieces.
11. Make the glaze: Melt the two glaze ingredients in a bowl set over simmering water, stirring occasionally. Line a baking sheet with parchment paper or a silicone baking mat. One at a time, carefully dip the brownies into the hot chocolate. Lift with a fork and let any excess drip back into the bowl. Place the brownies on the baking sheet and let them sit at room temperature until the glaze hardens, about 1 to 2 hours.