Cocoa roll with Sacher flavor. A simple dessert to prepare, perfect to serve as a dessert at the end of a meal.
The cocoa roll is a dessert that in taste resembles the famous Sacher cake. It consists of a chocolate sponge cake, simple and super quick to prepare. The dessert is then filled with apricot jam and decorated with a delicious chocolate glaze.
As I mentioned, it’s a perfect dessert to serve as a dessert at the end of a meal, but it’s also great for breakfast, snack, or for buffet parties.
So let’s see right away how to prepare the cocoa roll with Sacher flavor.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (separate whites and yolks)
- 1/2 cup sugar
- 2 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/3 cup potato starch
- 2 tbsp water
- 2 tbsp rum
- as needed apricot jam (about 7 oz)
- 1/2 cup whipping cream
- 3.5 oz dark chocolate
- 1.5 tbsp butter
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking Pan
- 1 Parchment Paper
- 1 Baking Pan
- 1 Small Pot
- 1 Brush
How to Prepare the Cocoa Roll with Sacher Flavor
First, separate the yolks from the whites. Beat the egg whites until stiff peaks form, and set them aside for a moment.
In a bowl, add the yolks and sugar. Mix with the electric mixer.
Add the baking powder, cocoa, flour, and potato starch. Mix with the electric mixer.
Gently fold in the beaten egg whites with a spatula, using gentle upward motions.
Pour the mixture into a baking sheet lined with parchment paper. Level it and bake in a preheated static oven at 356°F. Bake for about 10 minutes. Please check the baking time according to your oven.
Remove the sponge cake from the oven and cover it with a sheet of parchment paper. Flip the dessert and remove the parchment paper used for baking.
Using a kitchen brush, lightly moisten the sponge cake with a mixture of water and rum. (Feel free to use your preferred soaking solution).
Spread the apricot jam over the surface of the sponge cake. Use the parchment paper to roll it up. Wrap the roll in parchment paper to tighten it and let it rest in the refrigerator for about an hour.
In a small pot, add the cream. Move to the stove and heat until near boiling. Turn off the stove and add the broken chocolate pieces and butter. Stir until the chocolate is completely melted.
Pour the chocolate glaze over the roll, letting it drip down the sides as well.
Decorate according to your taste. I made whipped cream puffs and added hazelnut granules.
Store in the refrigerator until ready to serve.
