The chocolate rolled semifreddo is a recipe that is quick to make with a cream that is easy to prepare with cream and Nutella. It is a dessert suitable for serving after lunch, dinner, or for hosting friends with a good espresso. In the hot season, it is pleasant for its freshness and the energy it contains with the chocolate and sugars. Convenient to serve when cold in not too large slices.
- Difficulty: Medium
- Preparation time: 40 Minutes
- Cooking time: 10 Minutes
- Portions: 8 people
- Cuisine: Italian
Ingredients
- 8 tablespoons Flour
- 8 tablespoons Sugar
- 1 tablespoon Unsweetened cocoa powder
- 5 Eggs
- 1 packet Baking powder
- 1 small glass Liquor (Coffee or bitter)
- 2.5 oz Dark chocolate
- 2 cups cups Fresh liquid cream
- 2 tablespoons Nutella
Preparation
In the food processor bowl, work the eggs and sugar for about three minutes. Add the flour, cocoa, and baking powder. Mix again for another three minutes.
Butter and flour a large baking pan like those used for square pizza or directly the baking tray. Pour the batter on top and make sure it covers the entire surface. Bake for about ten to twelve minutes in the oven preheated to 390 degrees Fahrenheit.
Prepare the Nutella cream. Whip the cream well, which should appear thick and stick to the container. Add the Nutella to the cream and mix.
Pour the diluted coffee and liquor onto the base in a dish with a little water, using a small cup, and moisten the roll base evenly using a spoon.
Add the cream of cream and Nutella in spoonfuls, not reaching the edges. Smooth with a dessert spatula.
Roll the dessert from one side, using the damp cloth to help. Complete the decoration with melted dark chocolate, as seen in the image or as preferred.
Store the delicious chocolate rolled semifreddo in the refrigerator for at least two hours before serving.
Chocolate Rolled Semifreddo
Tip for the chocolate rolled semifreddo: The roll base cooks in the indicated time and not beyond; otherwise, it won’t roll well. Come peek on Pinterest at The cook who recovers
