Christmas Roll with cream and chocolate, the dessert that cannot be missing from your Holiday table. Christmas has already arrived in my kitchen! I have to plan ahead to offer you new Christmas Recipes. So today, here’s an idea for a special Christmas Dessert: a sponge cake Roll filled with cream and chocolate and festively decorated. I assure you it’s really hard to resist a slice of this Christmas Log. I also recommend trying the savory version in my Salmon Savory Log, no baking required. You can easily prepare the Sponge Cake in advance and store it wrapped in clingfilm for 2 days, or even freeze it for more convenience, just let it thaw at room temperature before filling it. To fill the sweet sponge cake Roll, you can also choose custard, or simply whipped cream maybe with some added berries. What do you think, do you like this Christmas Dessert? Let’s hurry to the kitchen and prepare a delicious sweet Christmas Roll together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: For 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 279.60 (Kcal)
- Carbohydrates 30.31 (g) of which sugars 18.44 (g)
- Proteins 4.84 (g)
- Fat 16.20 (g) of which saturated 4.67 (g)of which unsaturated 2.97 (g)
- Fibers 3.25 (g)
- Sodium 23.43 (mg)
Indicative values for a portion of 85 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 Sweet Christmas Log
- 3 eggs
- 4.23 oz sugar
- 1 cup flour
- 1.27 tbsp butter
- 1 tsp baking powder (4 grams)
- 3 tbsp water
- 1 cup heavy cream
- 4.23 oz dark chocolate
- 2.12 oz powdered sugar
- 8 candied cherries
- 0.71 oz chocolate sprinkles
- 1 sprig rosemary
What you need to prepare the Chocolate Christmas Roll
- Mixer
- Baking Tray
How to prepare the Christmas Roll
Separate the egg yolks from the whites into two different bowls. Beat the yolks with the sugar using an electric mixer for 4-5 minutes until you obtain a light and frothy mixture. Also beat the egg whites to stiff peaks, inverting the bowl they will stay firm without slipping.
Add the sifted flour and baking powder to the beaten yolks. Mix. Melt the butter. Line a rectangular baking tray, mine measures 15.75×11.02 inches, with damp, wrung-out parchment paper. Brush the parchment paper with the melted butter. Pour the remaining butter into the batter and also add 2-3 tablespoons of water. Mix. Preheat the oven to 374°F.
Finally, add the beaten egg whites and gently mix them into the batter using a spatula from bottom to top. Bake the sponge cake in the preheated static oven at 374°F for 14-15 minutes.
Remove from the oven and turn it out onto a damp, wrung-out cloth sprinkled with granulated sugar. Gently remove the parchment paper. Roll up the Sponge Cake along with the cloth, close it at the sides, and store it in the fridge for at least an hour.
Whip the heavy cream with the addition of the powdered sugar. Melt the dark chocolate in a water bath or microwave in small pieces. Gradually add the melted chocolate to the whipped cream, mixing with a spatula to combine it with the cream.
Gently unroll the roll and fill it with 2/3 of the chocolate cream spreading it with a spatula over the entire surface. Gently roll it up. Place the filled Roll on a serving plate. Cover the surface and sides with the remaining chocolate ganache.
With the tines of a fork, create lines on the surface. Distribute the chocolate sprinkles and decorate with candied cherries and rosemary sprigs. Dust with powdered sugar. Keep the dessert in the fridge for at least an hour.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
*This article contains affiliate links
This dessert keeps in the fridge in a container for 2-3 days
For a more indulgent dessert, you can add chopped marron glacé to the filling
If you prefer to slightly moisten the Sponge Cake, you can use diluted rum or limoncello with water, or simply milk or orange juice if you don’t want to use alcohol
Also read the recipe for the Christmas Bundt Cake
Your Questions
Can I fill the roll with chocolate cream?
Yes, you can use white or chocolate custard
