Chocolate rolls with chocolate ricotta cream Unagrande
5 servings
60 minutes
Chocolate rolls with chocolate ricotta cream from Unagrande are a refined treat from Italian cuisine, combining the rich taste of cocoa and the creamy softness of ricotta. This dessert resembles traditional tiramisu and sponge rolls but gains a unique character thanks to the airy cream with hints of espresso and almond. The layers are soaked in coffee, giving them softness and a slight bitterness that perfectly harmonizes with the rich chocolate flavor. The berry sauce adds freshness and brightness, turning each bite into a true gastronomic celebration. These rolls not only delight in taste but also serve as a perfect ending to an exquisite dinner or a sweet compliment to a cup of aromatic espresso.
1
Beat the eggs with regular and vanilla sugar until fluffy. Sift the flour, mix it with baking powder and cocoa. Fold in the beaten egg mixture, mixing well from bottom to top to avoid lumps. Pour the resulting batter into a greased baking tray of about 40x20 cm and bake for 30 minutes at 180 degrees. Check the readiness of the cake by piercing it with a skewer — it should come out clean and dry. Let the cake cool. Then carefully remove it from the tray to avoid damage. Cut it carefully lengthwise into 2-3 thin layers using a bread knife.
- Chicken egg: 4 pieces
- Sugar: 150 g
- Vanilla sugar: 50 g
- Wheat flour: 100 g
- Baking powder (raising agent): 50 g
- Cocoa powder: 2 tablespoons
- Heavy cream 35% fat: 150 ml
2
For the cream, whip the cream with powdered sugar into an airy mass. Mix in the Unagrande chocolate ricotta, softened butter, crushed roasted almonds, and cold coffee. Mix well until smooth.
- Icing sugar: 50 g
- Chocolate cheese (sweet cheese spread): 250 g
- Heavy cream 35% fat: 150 ml
- Flaked almonds: 4 tablespoons
- Espresso: 30 ml
3
Soak the prepared layers in coffee, spread a thin layer of ricotta cream on top, and roll them into rolls. Place in the refrigerator.
- Espresso: 30 ml
4
For the sauce, mix the berries with sugar in a saucepan, place over high heat and cook for 5-7 minutes. Remove from heat and blend into a puree. If desired, strain the sauce for a smoother texture. Cool down.
- Raspberry: 100 g
- Blueberry: 50 g
- Sugar: 150 g
5
Cut the rolls crosswise into several pieces, serve with berry sauce and fresh berries.
- Raspberry: 100 g
- Blueberry: 50 g
