Chocolate Roll

The chocolate sauce can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Reheat gently, adding a tablespoon of water if needed to restore consistency. The filled roll is best assembled within 2-4 hours of serving, as the cream will soften the cake over time.

Store the filled chocolate roll covered in the refrigerator for up to 2 days. The cake will soften but remains delicious. Store any leftover sauce separately in an airtight container in the refrigerator for up to 1 week. Unfilled baked cake can be wrapped tightly in plastic wrap and frozen for up to 1 month; thaw before filling and rolling.