Christmas Sweet Roll with Chocolate and Orange Cream
The Christmas Sweet Roll with Chocolate and Orange Cream is the perfect dessert for the holidays: soft, fragrant, and scenic. The oil and citrus base is light and soft, while the dark chocolate and orange filling gives it a rich and elegant taste. Decorated with powdered sugar and candied orange peels, it will bring a refined touch to the Christmas table. A simple yet impressive recipe, ideal to prepare in advance and serve as a festive dessert.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: New Year's Eve, Christmas
- Energy 316.31 (Kcal)
- Carbohydrates 32.27 (g) of which sugars 21.42 (g)
- Proteins 7.45 (g)
- Fat 18.08 (g) of which saturated 7.02 (g)of which unsaturated 10.55 (g)
- Fibers 1.92 (g)
- Sodium 150.69 (mg)
Indicative values for a portion of 110 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 Christmas Sweet Roll with Chocolate and Orange Cream:
14×14 inches
- 4 eggs
- 2.8 oz sugar
- 2.5 oz all-purpose flour
- 0.3 cups vegetable oil
- 4 tbsps water (hot)
- lemon zest
- orange zest
- vanilla
- salt
- 1.7 cups milk
- 3 egg yolks
- 3.5 oz sugar
- 1.2 oz cornstarch
- 3.5 oz dark chocolate
- orange zest
- orange liqueur (optional)
Tools
🛠️ Useful Tools
Rectangular pan 14×14 inches
Parchment paper to line the pan
Electric beaters or stand mixer to whip the eggs
Silicone spatula to gently fold in the flour
Large bowls for base and cream
Small pot to prepare the cream
Hand whisk to mix the cream smooth
Clean tea towel slightly damp to roll the base
Sharp knife to cut the roll strips
Serving plate or cake stand to serve the roll
Sieve for powdered sugar
Plastic wrap for chilling in the fridge
Steps
For preparing the Christmas Sweet Roll with Chocolate and Orange Cream watch the video HERE.
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Preheat the oven to 350 °F static. Separate egg whites and yolks. Beat the egg whites with half the sugar.
Also beat the yolks with the remaining sugar and hot water until pale and frothy. Add the oil in a stream and continue.
Add grated orange zest, sifted flour and gently fold in the beaten egg whites, mixing from bottom to top.
Line a 14×14 inch rectangular pan with parchment paper. Pour the batter and level it well. Add some almond sprinkles on top!
Bake for about 15-20 minutes until cooked but soft.
In a bowl, mix yolks, sugar, salt, and cornstarch.
Pour the milk over the yolk mixture and stir.
Add orange zest and put on the heat until it thickens, add the dark chocolate.
Stir until it melts. Transfer to a bowl, cover with plastic wrap in contact and let cool.
Once the cream is cold, we soften it with a spatula. Cover the base with another sheet of parchment paper, flip it over and peel off the attached parchment paper.
Cut 5/6 strips of the same size, spread the chocolate cream evenly on top.
Roll the first strip onto itself, place it in the center of the plate and then put the other strips around to create the roll!
Enjoy your meal!
🥡 Storage
In the refrigerator: store the roll in an airtight container or covered with plastic wrap for up to 3 days.
At room temperature: only if the temperature is below 68 °F and for a maximum of 12 hours, otherwise the cream may spoil.
In the freezer: you can freeze the roll already rolled and undecorated, wrapped in plastic wrap, for a maximum of 1 month. Thaw in the fridge overnight before serving.
💡 Tip: decorate it with powdered sugar and zest only shortly before serving to keep it beautiful and scenic.
