- Prep time 1 hour
- Total time 3 hours
- Portion size 12 servings
Line 17- x 11-inch greased jelly roll pan with parchment paper. Set aside.
In bowl, combine flour, cocoa powder and salt; set aside. In large bowl, using electric mixer on medium speed, beat egg yolks and brown sugar until thickened, about 5 minutes. Stir in vanilla; set aside. In separate large bowl, using electric mixer with clean beaters on medium speed, beat egg whites until soft peaks form. Stir in granulated sugar, 2 tbsp at a time, beating until stiff peaks form. Fold one-third of the reserved flour mixture and one-third of the egg whites into egg yolk mixture; repeat twice.
Preheat oven to 400°F. Spread batter evenly in reserved pan, smoothing top. Bake in centre of oven until cake bounces back when lightly touched, 10 to 13 minutes. Transfer to rack; cover with tea towel and let cool for 30 minutes.
Meanwhile, in large bowl, using electric mixer on medium speed, beat butter until fluffy. Gradually beat in icing sugar, cream, vanilla and salt until smooth and creamy, adding up to ½ cup more icing sugar if needed. Mix in crumbled cookies.
Run knife along sides of cake to loosen from pan. Using spatula, evenly spread Cookie Filling over cake, leaving 1-inch border on one short side. Starting at opposite short side, roll up cake tightly. Wrap rolled cake in plastic wrap; seal ends tightly. Refrigerate for 1 hour.
Meanwhile, in heatproof bowl, combine chocolate, butter and corn syrup. In saucepan, bring cream to boil; remove pan from heat. Pour cream over top of chocolate mixture; let stand for 2 minutes. Whisk until smooth and shiny. Let cool to room temperature, uncovered, stirring occasionally, until thickened, about 30 minutes.
Transfer cake to serving plate. Using metal spatula, spread ganache over top and sides.
Nutritional facts PER SERVING: about
- Iron 3.2 mg
- Fibre 3 g
- Sodium 100 mg
- Sugars 52 g
- Protein 6 g
- Calories 610
- Total fat 37 g
- Cholesterol 145 mg
- Saturated fat 20 g
- Total carbohydrate 63 g