Spiced Chocolate Roulade w/Creme Anglaise

3 tbsp butter
6 oz dark chocolate chips
2 tsp vanilla extract
1 tbsp ground ras el hanout
3/4 tsp salt
1 1/2 cup granulated sugar
12 each Eggs
2 cups heavy cream
1 cup chopped dark chocolate or chips
3 tbsp pomegranate molasses
2 cup heavy cream
2 vanilla beans
split and seeded
8 each egg yolks
1/2 cup sugar
pinch of salt
For the Chocolate Roulade Cake
Preheat oven to 350°F. Melt the butter and chocolate in a double boiler then remove from heat. As it cools stir in the vanilla extract and the ground ras el hanout. Let cool to room temperature.
Separate the eggs and reserve the yolks and whites in separate bowls. In a mixer or by hand whisk the egg yolks, half of the sugar and salt until a thick ribbon forms. Set aside in bowl.
Whisk egg whites until soft peaks form. Slowly add in granulated sugar and continue to whip until stiff peaks form.
Fold the egg yolk mixture into the chocolate/butter mixture. Then gently fold in whisked egg whites in three additions. Pour into a jelly roll pan (sheet pan) that has been buttered and lined with parchment.
Bake at 350° for 10 minutes or until an inserted toothpick comes out clean. Cool to room temperature.
For the Chocolate Ganache
In a saucepot, heat the heavy cream just until it comes to a boil. Pour the hot cream over chopped chocolate or chocolate chips and whisk until completely melted and it forms a smooth glossy ganache. Stir in the pomegranate molasses. Let cool to room temperature or it is just softer than the consistency of smooth peanut butter.
For the Crème Anglaise
Split and scrape the vanilla beans and reserve the seeds. Put the vanilla pods and seeds in a small sauce pot with the cream and bring to just below boiling temperature. In a deep stainless steel bowl, whisk together the yolks and sugar until well blended. Stirring constantly, slowly pour the hot vanilla cream into the yolk mixture. Place the combined mixture back over medium heat and gently cook, stirring constantly, until it coats the back of a spoon (nappé or 160°). Immediately strain through a fine mesh sieve into a bowl nested in an ice bath then add the salt.
To Serve
Spread the spread the chocolate ganache over the roulade cake and roll it up. Slice the roulade into 1 inch pieces and serve over the crème anglaise.