When we visited our friends and neighbors in Varna -Maggie and Chefo, her mom, used to make this cake right there and then, after we arrived.
It instantly became my favorite chocolate desert. I added the sour cherry jam, the orange peels and the almond garnish and called it Code 555.
It is gluten free and it is delicious.
For the cake
5 eggs, separated
5 tbs sugar
5 tbs cocoa powder – Valrhona is the best
For the garnish
peeled, toasted almond slivers
For the filing
1/2 c sour cherry preserve 1/2 c glazed orange peels or orange marmalade
2 c heavy whipping cream 2 tbs sugar
1 ts vanilla concentrate
Preheat the oven to 350° F. Cover the baking dish with parchment paper and oil it.
In a medium bowl whip the egg whites to a soft peak.
In a different bowl beat the yolks with the sugar, the cocoa powder and the vanilla, then fold in the whites. Pour and spread evenly in the baking dish, bake for about 15 minutes. Always do the toothpick test – it has to come out dry.
Release the edges from the paper then turn on a tea towel sprinkled with powder sugar and peel off the paper. Roll with the towel. Let it cool for ten minutes.
Meanwhile, beat the cream with the sugar and vanilla to soft peaks.
Unroll the cake, spread the jam and the orange peels, then spread half of the cream. Gently roll the cake with the help of the towel, removing it simultaneously and transfer the roll to a serving platter with the seam down. It may crack, don’t sweat it. Cover with cream and garnish with the toasted almond pieces.