The Chocolate and Mascarpone Log or chocolate roll is a delicious and scenic dessert, perfect for special occasions. A soft cocoa biscuit dough is filled with a delicate mascarpone cream, rolled up, and then covered with a luscious chocolate ganache. Thus, a dessert is created that surprises everyone, beautiful to look at, especially delightful for chocolate lovers, and also quite simple to prepare. In the recipe we propose, we do not roll the biscuit dough immediately but let it rest covered with plastic wrap so that it remains moist and soft without drying out.
We beat the yolks with the sugar and separately the egg whites with the remaining sugar. Gradually fold the whipped egg whites into the yolks. Add the sifted flour with cocoa and baking powder and finally oil and milk. Pour the batter into a rectangular baking tray lined with parchment paper and bake for about 20 minutes at 356°F. Remove from the oven, flip the biscuit onto a clean sheet of parchment paper, and cover with plastic wrap. Let it rest until completely cool. Fill the biscuit with a delicate cream of whipped cream, powdered sugar, and mascarpone, roll it tightly wrapping the obtained roll in parchment paper, and refrigerate for 2 hours. Melt the chocolate with the cream and pour it over the roll after cutting off the ends. We can recreate wood grain patterns with a fork, and it’s ready!
Like the Yule Log or Buche de Noel, the chocolate log or roll is an ideal dessert to prepare for special occasions such as parties and celebrations, for example, Christmas, Christmas Eve, or New Year’s Eve. You can also choose a simpler hazelnut cream or a good jam or marmalade for the filling.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients to prepare the Chocolate Roll
- 6 eggs
- 2 oz sugar
- 2/3 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/3 cup vegetable oil
- 1/3 cup whole milk
- 1 tsp baking powder
- vanilla essence
- 8.8 oz mascarpone
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 7 oz dark chocolate
- 3/4 cup fresh liquid cream
Tools to prepare the Chocolate and Mascarpone Log (Chocolate Roll)
- 2 Bowls
- Electric Whisks
- Spatula
- Baking Sheet
- Parchment Paper
- Oven
- Microwave Oven
How to prepare the Chocolate and Mascarpone Log (Chocolate Roll)
First, prepare the chocolate roll by separating the yolks from the whites, ensuring that the yolks are in a larger bowl than the whites.
Beat the yolks with 1 oz of sugar using electric whisks. You should obtain a well-mounted and light mixture.
In a separate bowl, beat the egg whites with a pinch of salt until they are well foamy. Add the remaining sugar and continue to mix with the electric whisks until the egg whites are perfectly stiff.
Incorporate a third of the whipped egg whites into the yolks and mix with a spatula from the bottom up to prevent the mixture from deflating. Incorporate another portion of the egg whites and mix gently again, proceeding in this way until the egg whites are perfectly incorporated into the yolks.
Mix the cocoa powder with the flour and baking powder and sift them into the egg mixture.
Mix well with the spatula until the cocoa and flour are perfectly incorporated into the eggs.
Finally, incorporate the oil and milk and mix well from the bottom of the bowl upwards to ensure they are perfectly blended with the rest of the ingredients.
Line a baking tray or sheet with parchment paper and pour the batter in a single layer. Level it well and bake it in a preheated oven at 356°F for about 18-20 minutes. Before removing it from the oven, always do the toothpick test; it should come out perfectly dry. Remove from the oven, let it rest for 5 minutes, then remove it from the tray and flip it onto a clean parchment paper, removing the parchment paper used for baking. Cover with a sheet of plastic wrap and let it cool for a couple of hours or if possible, overnight.
Prepare the filling by whipping the cream with powdered sugar until stiff peaks form. Add the mascarpone and mix until a smooth and homogeneous cream is obtained.
Remove the plastic wrap from the biscuit dough and fill the entire surface with the mascarpone cream.
Roll the cake tightly, using the parchment paper to help. Try not to exert too much pressure on the cake while rolling it delicately. Place the obtained roll in clean parchment paper and refrigerate for 2 hours.
Meanwhile, prepare the chocolate ganache. You can melt the chocolate with the cream in the microwave or alternatively in a bain-marie.
Trim the ends of the roll and pour the chocolate ganache over it, distributing it along the entire length and sides. You can create wood grain patterns with a fork to achieve a true chocolate log or leave it smooth. Decorate the chocolate roll as desired and store it in the fridge until serving.
Store the chocolate roll or log in the fridge for 3 days or alternatively freeze it.
Storage
It keeps in the fridge for 2-3 days in an airtight container. It can also be frozen for up to a month.
FAQ
How long can I keep the chocolate log?
The chocolate roll keeps in the fridge for 2-3 days in an airtight container. If you freeze it, it can last up to 1 month.
Can I make the chocolate log in advance?
Yes, you can prepare it a day in advance and store it in the refrigerator. The important thing is that it is well covered to avoid drying and cracking.
Can I make a gluten-free version of the chocolate log or roll?
Yes, you can use gluten-free flour instead of regular flour. Make sure that all other ingredients are also gluten-free (unsweetened cocoa, baking powder, etc.)
