Chocolate Roll with Cream and Strawberries

A juicy, soft, and creamy spring dessert made from simple homemade ingredients. If you dont have fresh strawberries on hand, you can also use fresh raspberries or blueberries, any jam, and cherries or sour cherries from compote.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 4 pieces Egg, fresh

  • 70 g Sugar, white

  • 60 g Wheat flour, white, multi-purpose

  • 20 g Cocoa, powdered, unsweetened

  • 1 teaspoon Baking powder

  • 30 g chocolate, dark

  • 250 ml Sweet cream

  • 1 bag Sugar, white

  • 200 g Strawberries

  • pieces Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Line a low baking tray for rolls (approximately 25 x 35 cm in size) with baking paper and lightly grease the top with oil or butter.

  2. Crack the eggs into a bowl and add sugar. Start mixing them at low speed and gradually increase the speed while mixing. Beat the eggs on high speed for 5-8 minutes or until they become very light and pale yellow.

  3. Sift the flour, cocoa powder, and baking powder into a bowl. Add the grated chocolate and mix the ingredients well. Gently fold the mixture into the beaten eggs using a spatula. The resulting mixture should be completely smooth and free of lumps.

  4. Spread the prepared batter evenly onto the baking tray. Smooth the top with a spatula. Bake the sponge in the preheated oven for 7-10 minutes.

  5. While the sponge is baking, prepare a clean piece of baking paper and sprinkle it with powdered sugar.

  6. Remove the baked sponge from the oven and let it rest for 1 minute, then flip it onto the prepared piece of baking paper. Carefully remove the baking paper from the bottom. Roll the sponge into a roll using the powdered sugar-sprinkled baking paper. Let it cool completely.

  7. Whip the sweet cream together with vanilla sugar until stiff. Clean the strawberries and cut them into pieces.

  8. Unroll the cooled sponge and spread it with the whipped cream. Sprinkle the strawberry pieces over the cream. Gently and tightly roll the sponge back up. Store it in the refrigerator for a few hours to allow the flavors to meld and set.

  9. Before serving, dust the dessert with powdered sugar, or decorate it with chocolate and fresh strawberries as desired.

Nutrition Information (Per 100g)

  • Calories: 181.72 kcal
  • Fat: 5.37 g
    • Saturated Fat: 1.94 g
  • Carbohydrates: 24.47 g
    • Sugars: 14.17 g
  • Protein: 6.56 g
  • Fiber: 1.64 g