Christmas Roll with cream and chocolate the dessert that cannot be missing from the Holiday table. Christmas has already arrived in my kitchen! I have to plan ahead to offer you new Recipes for Christmas. So today here is an idea for a special Christmas Dessert: a Sponge Cake Roll filled with cream and chocolate and festively decorated. I assure you that it is really difficult to resist a slice of this Christmas Log. I also recommend not missing the savory version in my Salmon Savory Log, without baking. You can easily prepare the Sponge Cake in advance and store it wrapped in plastic wrap for 2 days or, for even more convenience, you can also freeze it wrapped in plastic wrap, you just need to let it thaw at room temperature before filling it. To fill the Sweet Sponge Cake Roll you can also choose custard, or simply whipped cream perhaps with the addition of berries. What do you think, do you like this Christmas Dessert? Let’s run to the kitchen and prepare together a delicious Christmas Sweet Roll
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: For 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 279.60 (Kcal)
- Carbohydrates 30.31 (g) of which sugars 18.44 (g)
- Proteins 4.84 (g)
- Fat 16.20 (g) of which saturated 4.67 (g)of which unsaturated 2.97 (g)
- Fibers 3.25 (g)
- Sodium 23.43 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Sweet Christmas Log
- 3 eggs
- 120 g sugar
- 120 g flour
- 18 g butter
- 1 teaspoon baking powder (4 grams)
- 3 tablespoons water
- 1 cup g fresh whipping cream
- 4 oz g dark chocolate
- 0.5 cup g powdered sugar
- 8 candied cherries
- 20 g chocolate sprinkles
- 1 sprig rosemary
What you need to prepare the Chocolate Christmas Roll
- Mixer
- Baking Pan
How to prepare the Christmas Roll
Separate the yolks from the whites into two different bowls. Beat the yolks with the added sugar using an electric mixer for 4-5 minutes until you have a light and frothy mixture. Also whip the egg whites until stiff peaks form; when you turn the bowl upside down, they should remain stable without slipping.
Add the sifted flour and baking powder to the whipped yolks. Mix. Melt the butter. Line a rectangular baking pan, mine measures 15.75 x 11 inches, with dampened and wrung-out parchment paper. Brush the parchment paper with the melted butter. Pour the remaining butter into the mixture and also add 2-3 tablespoons of water. Mix. Preheat the oven to 375°F.
Finally, add the whipped egg whites and gently mix from bottom to top with a spatula to incorporate them into the batter. Bake the Sponge Cake in the preheated oven at 375°F in static mode for 14-15 minutes.
Remove it from the oven and flip it onto a damp, wrung-out cloth dusted with granulated sugar. Gently peel off the parchment paper. Roll the Sponge Cake along with the cloth, close it at the sides, and store it in the fridge for at least an hour.
Whip the fresh cream with the added powdered sugar. Melt the dark chocolate in a double boiler or in the microwave into small pieces. Add the melted chocolate to the whipped cream little by little and mix with a spatula to combine it with the cream.
Gently unroll the roll and fill it with 2/3 of the chocolate cream spreading it with a spatula over the entire surface. Gently roll it back up. Place the Filled Roll on a serving plate. Cover the surface and sides with the remaining chocolate ganache.
With the tines of a fork, create lines on the surface. Distribute chocolate sprinkles and decorate with candied cherries and rosemary sprigs. Dust with powdered sugar. Store the dessert in the fridge for at least an hour.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
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This dessert keeps in the fridge in a container for 2-3 days
For an even more indulgent dessert, you can add chopped marron glacé to the filling
If you prefer to slightly moisten the Sponge Cake, you can use rum or limoncello diluted with water, or, if you don’t want to use alcohol, simply milk or orange juice
Also read the recipe for the Christmas Ring Cake
Your Questions
Can I fill the roll with chocolate cream?
Yes, you can use white or chocolate custard
