Chocolate Roll, or roll with hazelnut spread, a very simple and delicious dessert, perfect for everyday breakfast or snack. A very simple recipe that involves the basic creation of sponge cake, to then fill the roll with plenty of hazelnut cream. One of the most classic desserts that always pleases everyone, young and old! This soft dough resembles the texture of sponge cake. In this inviting format of overwhelming deliciousness, it can become a perfect snack for the little ones on a birthday party. A dessert that makes your mouth water just by looking at it! Curious to find out how to prepare it? Then let’s go into the kitchen together because the chocolate roll will be ready in a click!
If you are interested in other dessert recipes, also read:
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 210.92 (Kcal)
- Carbohydrates 32.09 (g) of which sugars 22.92 (g)
- Proteins 4.22 (g)
- Fat 7.72 (g) of which saturated 6.46 (g)of which unsaturated 0.98 (g)
- Fibers 1.18 (g)
- Sodium 36.37 (mg)
Indicative values for a portion of 48 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
- 3 eggs
- 2/3 cup sugar
- 1/3 cup all-purpose flour
- 1/3 cup potato starch
- 1 packet vanillin
- 5.6 oz hazelnut spread
- powdered sugar (to taste)
Tools
- Electric Mixer
- Mixing Bowl
- Baking Pan
- Parchment paper
- Spatula
Steps
First, separate the egg yolks from the whites and begin to beat the latter with the electric mixer. As soon as they start to foam, gradually add the sugar. Then work the egg whites with the electric mixer until they become white and frothy.
At this point, slowly add the lightly mixed yolks with a spoon, always adding them gradually. Continue to work the egg and sugar mixture with the electric mixer until all the ingredients are combined.
Subsequently, add the flour and potato starch little by little, sifting them, and mix them with a spatula using upward movements to not deflate the mixture. Then transfer the dough onto a baking sheet lined with parchment paper, leveling the surface well.
Bake the roll in a preheated oven at 356°F with static function for 30 minutes, or until the surface is golden and a crust has formed. Of course, always do the toothpick test to check for doneness.
After the cooking time, take the roll out of the oven and let it cool. Once cooled, place another sheet of parchment paper and flip it over. Then spread the hazelnut spread over the entire surface, leaving about half an inch from the edge. Roll the cake lengthwise, using the parchment paper to help, and let it rest for about half an hour.
Unroll the cake from the parchment paper and place it on a plate. Sprinkle with powdered sugar and cut into slices.
Storage and tips for chocolate roll
The chocolate roll can be stored for 2 or 3 days in a cool, dry place covered by a glass dome.
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FAQ Questions and Answers for chocolate roll
Can I replace the hazelnut cream with jam?
Yes, of course, instead of hazelnut spread, you can use pistachio cream, custard, or jam.
