A super delicious and rich roll, the chocolatey roll is quickly prepared and irresistible. I didn’t use the sponge cake but the cocoa swiss roll, softer and moister, and I enriched it with a Nutella cream and chocolate chips. Perfect to end a lunch or dinner, it is also a great snack. If you love rolls, also try the pistachio roll!
Let’s get down to work and prepare the chocolatey roll together.
OTHER CHOCOLATE DESSERTS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the chocolatey roll
- 5 eggs
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- Half packet baking powder
- 1 pinch salt
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 cup heavy cream
- 8.8 oz cream cheese
- 1 tablespoon Nutella
- 1/2 cup chocolate chips
Tools
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- Electric Whisks
- Baking Tray 12 x 16
- Hand Whisks
Steps for preparing the chocolatey roll
Break the eggs and put 1 egg and 4 yolks in one bowl and 4 whites in another. Whip the latter with half of the sugar to stiff peaks. Whip the yolks and the egg with the remaining sugar. Continue to work with the electric whisks while pouring vegetable oil in a thin stream.
Combine sifted flour, baking powder, and cocoa, the milk, salt, and vanilla. Mix with a hand whisk until you obtain a smooth mixture. Pour onto a baking tray lined with parchment paper and bake in a static oven at 356°F for about 25 minutes. Remove from oven, flip onto a cloth, and remove the parchment paper. Roll while the cake is still warm. Let it cool.
Whip the cream that should be very cold. Add the cream cheese (Philadelphia) and Nutella and work everything until you get a thick mousse. Enrich with chocolate chips.
Unroll the swiss roll, spread with Nutella cream, and roll up again. Wrap with cling film and put in the fridge for a couple of hours before serving in slices.
Storage
You can store the roll in the fridge for two or three days.
