Chocolate roll with cream and strawberries: we can say it’s a magical time to make chocolate desserts in any season, whether hot or cold, and it’s perfect for the most greedy to prepare traditional desserts or simply classics of Italian cuisine. Besides being beautiful to look at, they are also colorful and cheerful, inviting you to make them but above all to eat them.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 7 Hours 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 175.89 (Kcal)
- Carbohydrates 18.42 (g) of which sugars 13.12 (g)
- Proteins 4.69 (g)
- Fat 10.27 (g) of which saturated 1.24 (g)of which unsaturated 1.39 (g)
- Fibers 1.64 (g)
- Sodium 35.65 (mg)
Indicative values for a portion of 96 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 needed for the chocolate roll with cream and strawberries
- 1 cup cup heavy whipping cream
- 2 cups cups strawberries
- 1 lemon (juice and zest)
- 1 tablespoon sugar
- 4 eggs
- 3/4 cup cup powdered sugar
- 1 tablespoon tablespoon acacia honey
- 1/3 cup cup all-purpose flour
- 1/4 cup cup unsweetened cocoa powder
Tools
- Baking Tray
- Spatula
- Stand Mixer
Steps to prepare the chocolate roll
Prepare the sponge cake base like this: crack the eggs into a bowl and add the sugar. Use an electric mixer to beat the eggs with the sugar and honey; in the meantime, mix the cocoa with the flour and sift together. Gradually incorporate the dry ingredients with a wooden spoon. Place the batter on the baking tray lined with parchment paper and bake at 375°F for 15 minutes.
Take the sponge cake out of the oven and let it cool rolled in a cloth; meanwhile, whip the cream. Quickly wash the strawberries, clean them and cut into small pieces, season with sugar and lemon. Unroll the sponge cake and spread it with the cream.
Add the strawberries over the cream and re-roll.
Place the chocolate roll with cream and strawberries in the fridge until ready to serve.
Decorate the chocolate roll with cream and strawberries with four strawberries cut in half.
Dust the roll with powdered sugar and serve immediately.
