Chocolate roll
12 servings
60 minutes
Chocolate roll is a true embodiment of European culinary elegance. The delicate sponge cake made from eggs, cocoa, and flour features an airy texture that literally melts in the mouth. Its rich chocolate filling, enriched with cream and butter, gives the dessert a velvety softness and deep flavor. Historically, such rolls appeared in Europe as an exquisite way to serve sponge cake with creamy filling. This dessert is perfect for a cozy family tea or festive table. It can be decorated with chocolate glaze, nuts, or powdered sugar to enhance its aesthetic appeal. The key is to roll the hot sponge correctly while maintaining its elasticity. The result is a refined treat where each piece offers an unforgettable taste of chocolate harmony.
1
For the filling: you can prepare any cream to your taste. The amount of ingredients is estimated, it may need a bit more depending on the size of your roll: 4 tablespoons of 35% cream, 4 tablespoons of butter, 150 g of chocolate.
- Heavy cream 35% fat: 4 tablespoons
- Butter: 4 tablespoons
- Chocolate: 150 g
2
Preparing the roll: beat the yolks well with sugar until white.
- Chicken egg: 6 pieces
- Sugar: 180 g
3
Whip the egg whites separately to a stable foam (the fluffier, the better).
4
Mix the flour with cocoa and stir thoroughly. Gradually add the flour and cocoa to the yolk mixture, alternating with the egg whites.
- Wheat flour: 100 g
- Cocoa powder: 60 g
5
Do not whip, but mix thoroughly and carefully. The mixture should be homogeneous, without lumps.
6
Line the baking tray with parchment paper (I also greased the paper with vegetable oil a bit). Spread the prepared mixture on the tray and smooth it out.
7
Bake for about 20 minutes (+-) at 180 degrees. Check readiness with a match! Don't overbake the sponge in the oven, or it will be very difficult to roll it up!
8
Remove the finished roll from the baking tray along with the parchment paper. Using the same paper (to avoid burning yourself), roll the HOT biscuit into a roll. If you haven't overbaked it, it rolls very well. The main thing is not to burn yourself. Hold the roll in this state for a while. Then unfold it, spread chocolate filling on it, and roll it up again, removing the paper.
9
We prepare the filling as follows:
10
Place all the filling ingredients in a water bath. When the chocolate is completely melted, the filling is ready. Brush the roll with the hot filling.
- Heavy cream 35% fat: 4 tablespoons
- Butter: 4 tablespoons
- Chocolate: 150 g
11
You should decorate the roll only when it is completely cool!
