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1
Preheat the oven to 350 degrees F.
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2
To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release.
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3
Bring a saucepan of water to a simmer.
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4
In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly.
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5
Set the bowl over the simmering water and stir until warm and the sugar looks dissolved.
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6
Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes.
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7
Meanwhile, sift together the flour, cocoa, and baking powder 3 times.
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8
Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated.
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9
Drizzle in the clarified butter, while folding the batter.
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10
Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula.
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11
Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes.
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12
Remove the cakes from the oven and let sit in the pan for 1 minute.
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13
Run a knife along the edge to release the cake then flip it out onto parchment paper.
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14
Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes.
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15
Peel it off the cake.
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16
Trim dry edges from the cake.
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17
Let cool covered with plastic wrap.
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18
To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes.
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Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed.
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20
Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge.
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21
Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log.
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22
Cut the log off from the remaining sheet of cake and place seam side-down.
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23
Repeat with remaining cake.
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24
Chill the logs for 30 minutes; then cut into 2 1/2-inch sections.
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25
To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally.
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26
Line a cookie sheet with parchment paper or a nonstick baking mat.
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27
One at a time, gently drop the cake rolls into the hot chocolate.
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28
Lift out with a fork and let excess chocolate drip back into the bowl.
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29
Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
