Chocolate Roll

A delightful dessert with an intense chocolate flavor. The base is a light and airy sponge cake, spread with a creamy chocolate mousse and rolled into a log, which is then covered with ganache and decorated with chocolate shavings! A perfect treat for holidays or special occasions.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 4 pieces Egg, fresh

  • 100 g Sugar, white

  • 50 ml Oil, vegetable oil, canola

  • 2 spoons Coffee, espresso

  • 60 g Wheat flour, white, multi-purpose

  • 30 g Cocoa, powdered, unsweetened

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

chocolate cream

  • 60 ml Water

  • 20 g Cocoa, powdered, unsweetened

  • 0.25 teaspoons Coffee, espresso

  • 130 g chocolate, dark

  • 240 ml Sweet cream

  • 1 spoon Sugar, white

chocolate ganache

  • 120 g chocolate, dark

  • 120 ml Sweet cream

Steps

  1. In a small bowl, mix cocoa powder, instant coffee powder, and hot water. Stir the ingredients well to form a smooth mixture without lumps.

  2. Melt the chocolate in a double boiler or microwave. Gently stir with a spatula to achieve a completely smooth mixture, then let it cool slightly. Mix the cocoa mixture into the melted chocolate.

  3. In a clean bowl, whip the sweet cream and sugar until stiff peaks form. First, mix a third of the whipped cream into the chocolate mixture, then fold in the remaining cream. Mix well to create a smooth and uniform cream, cover with plastic wrap, and refrigerate until ready to use.

  4. Next, prepare the sponge cake. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

  5. Separate the egg whites and yolks into two clean and dry bowls. In a third bowl, sift the dry ingredients: flour, cocoa powder, baking powder, and salt. Gently mix the sifted ingredients.

  6. Add half of the sugar to the egg yolks and beat on high speed until the volume triples. Mix the oil and coffee into the beaten yolks.

  7. Beat the egg whites until they start to foam, then gradually add the remaining sugar while continuing to beat. Whip the egg whites until stiff peaks form. First, fold half of the beaten egg whites into the yolk mixture, then gently fold in the remaining egg whites. Mix slowly and gently to avoid deflating the airy structure. Finally, gently fold in the dry ingredient mixture.

  8. Pour the prepared batter onto the baking sheet and spread it evenly with a spatula, smoothing the top. Bake the sponge cake in the preheated oven for 10-12 minutes.

  9. Let the baked sponge cake cool for 5-10 minutes on a wire rack. Then, dust the top with cocoa powder and place a clean sheet of parchment paper over it. Carefully flip the cake so that the parchment paper it was baked on is now on top. Gently remove the parchment paper, then roll the cake along with the clean parchment paper into a log. Let it cool.

  10. Unroll the cooled cake and spread it with the chocolate cream. Roll it back into a log, wrap it in plastic wrap, and refrigerate for at least one hour to firm up.

  11. Finally, prepare the chocolate ganache. If using chocolate bars, roughly chop them and place them in a heatproof bowl (if using chocolate chips, simply add them to the bowl). Heat the cream and just before it boils, remove it from the heat and pour it over the chocolate. Let it sit for about 2 minutes to melt the chocolate, then gently stir with a spatula to create a completely smooth mixture.

  12. Unwrap the chilled roll and place it on a wire rack with a piece of parchment paper underneath. Pour the chocolate ganache over the roll, allowing the excess to drip onto the paper. Wait for the ganache to set slightly, then carefully transfer the roll to a serving platter and decorate it with chocolate shavings, sprinkles, candies, etc.

Nutrition Information (Per 100g)

  • Calories: 335.67 kcal
  • Fat: 13.71 g
    • Saturated Fat: 6.66 g
  • Carbohydrates: 43.45 g
    • Sugars: 29.09 g
  • Protein: 7.43 g
  • Fiber: 3.59 g