When you have guests and don’t have much time to make a dessert for after the meal, all you need to do is opt for the Chocolate Cream Roll. A dessert made with a sponge cake base and filled with a chocolate cream, easy and quick to make. The only thing is to pay close attention to the preparation of the sponge cake: since there’s no leavening agent, you need to whip the egg whites and the yolks separately with the sugar very well. You will find all the steps by continuing to read. Below are other great proposals for another roll to try.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chocolate Cream Roll
- 4 eggs
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 tbsp honey
- 1 packet vanillin
- 1 pinch salt
- 2 eggs
- 2 cups milk
- 1/3 cup sugar
- 2/3 cup flour
- 1 3/4 oz dark chocolate
- lemon zest
Steps for Chocolate Cream Roll
The first thing to prepare is definitely the cream, which must be used cold. So, put the milk in a saucepan, add the lemon zest and heat it on the stove. In a bowl, break the eggs, add the sugar, flour and mix well with a whisk until you get a smooth mixture.
When the milk is warm enough, turn off the fire, remove the lemon zest and pour in the egg mixture, stirring with a whisk to avoid lumps.
Return the saucepan to the stove and thicken the cream, always stirring. Remove from heat, add the coarsely chopped chocolate and stir until it is completely melted. Pour the cream into a bowl and cover it with cling film in contact.
While the cream cools (you can also make the cream the day before), prepare the biscuit dough. Beat the yolks with the sugar, honey, and vanillin. Beat the egg whites with a pinch of salt until stiff.
Add the egg whites to the yolks, stirring slowly from bottom to top. Gradually add the previously sifted flour and mix well, always stirring from bottom to top.
Pour the batter into a rectangular baking tray (about 12 x 14 inches) and level the surface with a spatula. Bake at 356°F for 13-15 minutes in a fan oven. Once ready, remove the sheet from the tray and sprinkle with a little granulated sugar, flip it onto another well-wetted and squeezed parchment paper and roll it up. Now wrap the roll in a damp cloth and let it cool as it is.
Retrieve the biscuit dough now cold, open it and trim the edges if necessary. Spread the chocolate cream over the entire biscuit dough, without getting too close to the edges. Gently roll the roll on itself, detaching it from the parchment paper, from the shorter side.
Place your chocolate cream roll on a serving platter and sprinkle with powdered sugar. Let the roll rest in the fridge for 4 or 5 hours in cling film before serving it at the table.
If you like, follow me on Facebook by clicking Il ricettario delle vergare and give a like. I’ll wait for you, Ivana.
Find me also on Instagram and on Pinterest.
If you liked this recipe, click the stars below to give the maximum, click directly on the last star. Your rating is very important to me. Thank you.
Return to HOME to read all the other recipes.
