Chocolate Roll with Whipped Cream

Since the sponge cake batter is prepared without flour, this popular homemade dessert is also suitable for those who are allergic to gluten.

Details

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

Ingredients

  • 175 g chocolate, dark

  • 6 pieces Egg, fresh

  • 150 g Sugar, white

  • 2 spoons Cocoa, powdered, unsweetened

  • 300 ml Sweet cream

  • 1 bag Sugar, white

  • 2 spoons Powdered sugar

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a large baking tray (33 x 23 cm) with butter and line it with baking paper (there should be enough paper to cover the sides of the tray as well).

  2. Break or chop the chocolate into small pieces and slowly melt them in a heatproof bowl placed over a pot of boiling water. Once the chocolate has melted, remove the bowl from the heat, stir the chocolate well, and let it cool slightly.

  3. Separate the egg yolks and whites into two bowls. Whisk the egg yolks with sugar using an electric mixer on high speed until frothy. Then reduce the speed slightly and mix the melted chocolate into the egg yolk mixture.

  4. Beat the egg whites until stiff peaks form. Gently and slowly fold the beaten egg whites into the chocolate and egg yolk mixture in two additions. Finally, sift the cocoa powder over the mixture and gently fold it in one last time.

  5. Pour the prepared batter into the prepared baking tray. Use a spatula to spread it evenly across the tray and smooth the top. Bake the batter in the preheated oven for 20 minutes or until firm to the touch.

  6. Once the cake is baked, remove the tray from the oven. Place a cooling rack over the tray and cover it with a damp cloth. Let the cake cool for a few hours (re-wet the cloth as needed during cooling).

  7. Whip the sweet cream together with vanilla sugar until stiff. Sprinkle powdered sugar over a large piece of baking paper. Remove the cooled cake from the tray and flip it onto the powdered sugar-covered paper. Carefully remove the baking paper from the bottom of the cake. Spread the whipped cream evenly over the cake and roll it into a roulade (use the baking paper to help with rolling).

  8. Serve the roulade on a large plate or platter, slice it into desired thickness, and serve.

Nutrition Information (Per 100g)

  • Calories: 288.39 kcal
  • Fat: 12.15 g
    • Saturated Fat: 5.68 g
  • Carbohydrates: 34.46 g
    • Sugars: 30.37 g
  • Protein: 7.79 g
  • Fiber: 1.85 g

Advice

A water bath is used for melting and dissolving delicate foods and ingredients or for whisking (especially for preparing various sauces and creams). Place a heatproof bowl with the ingredients over another bowl with hot water. The water in the lower bowl should not boil vigorously!