Chocolate Cream Roll

The base of the roll (roulade) is a thin sponge cake, which is spread with any desired filling and rolled up. To maintain a beautiful spiral pattern, its best to choose a filling that differs in taste and color from the base sponge cake. We decided on a rich chocolate cream, which transforms a simple homemade dessert into a true delicacy.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 17 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Egg, fresh

  • 65 g Sugar, white

  • 6 spoon Water

  • 40 ml Oil, vegetable oil, canola

  • 100 g Wheat flour, white, multi-purpose

  • 1 teaspoon Baking powder

  • 1 spoon Koruzni škrob

  • 1 spoon Cocoa, powdered, unsweetened

chocolate cream

  • 250 ml Sweet cream

  • 180 g chocolate, dark

  • 20 g Butter, unsalted

  • 1 spoon Alcohol, Whisky

Steps

  1. Preheat the oven to 180 degrees Celsius. Line a low baking tray (approximately 30 x 40 cm) with baking paper. Separate the egg whites and yolks into two bowls. In a bowl, mix the flour, baking powder, and cornstarch.

  2. Beat the egg yolks together with 30 g of sugar with an electric mixer until frothy. Add water and oil and mix well until a thick frothy mixture forms. Sift half of the flour, starch, and baking powder mixture over the egg yolk mixture and mix on the lowest speed for a short time. Repeat the process with the second half.

  3. Beat the egg whites together with 35 g of sugar until stiff peaks form. Gently and slowly fold the egg whites into the egg yolk mixture in two or three batches.

  4. Pour the sponge cake mixture into the prepared baking tray and spread it evenly with a spatula. Bake in the preheated oven for 10 to 15 minutes on the middle rack.

  5. Immediately turn the baked sponge cake onto a damp (and well-wrung) cloth that has been sprinkled with sugar. Moisten the baking paper and carefully but quickly remove it. Roll the sponge cake up with the cloth. Let the sponge cake cool.

  6. Coarsely chop or grate the chocolate and place it in a bowl. Pour the cream into a cup and add the butter, then heat everything on medium heat. Just before the cream boils, pour the mixture over the chocolate. Wait a few minutes without stirring, then gently mix with a whisk until you get a smooth and uniform mixture. Mix, do not whip, to avoid incorporating air into the cream. Add the brandy and mix again.

  7. Unroll the cooled sponge cake, spread it with the chocolate cream, and roll it up again. Serve the roll on a large plate or platter, dust with cocoa powder, and serve.

Nutrition Information (Per 100g)

  • Calories: 302.07 kcal
  • Fat: 13.16 g
    • Saturated Fat: 6.86 g
  • Carbohydrates: 35.51 g
    • Sugars: 20.29 g
  • Protein: 6.86 g
  • Fiber: 1.92 g