Apricot roll cake with chocolate

Apricot and Chocolate Roll Cake: The Birthday Delight

Welcome to my kitchen! Today, I’m excited to share with you the recipe for a cake that will turn any occasion into an unforgettable celebration: the Apricot and Chocolate Roll Cake. This dessert is not only a treat for the taste buds but also a true visual masterpiece, perfect for any birthday, party, or simply to indulge yourself and your loved ones.

Total preparation time: 4 hours (including cooling time)
Preparation time: 30 minutes
Baking time: 50 minutes
Servings: 12

Ingredients

For the Roll:
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 teaspoon baking powder
- 1 small jar apricot jam (about 250g)

For the Cocoa Base:
- 3 eggs
- 120g sugar
- 100g flour
- 1 tablespoon cocoa powder
- 2 tablespoons milk
- 3 tablespoons oil
- 1 tablespoon baking powder

For the Cream:
- 200g whipping cream
- 6 tablespoons sugar
- 200g milk chocolate (38% cocoa)
- 200g sweetened liquid cream

For the Glaze:
- 100g chocolate
- 1 tablespoon butter
- 2 tablespoons milk

Additionally:
- 6 tablespoons apricot jam for spreading on the cocoa layers

Preparation

Step 1: Prepare the Chocolate Cream

We start with the cream, as it requires cooling time. In a saucepan, combine the whipping cream with the sugar and heat over medium heat. Stir constantly until the mixture reaches a boil. Then, remove the saucepan from the heat and add the chopped chocolate. Stir until the chocolate is completely melted. Allow the mixture to cool to room temperature, then cover with plastic wrap and refrigerate for 1-2 hours.

Step 2: Prepare the Roll

1. Preheat the oven to 170°C (340°F).
2. In a large bowl, beat the egg whites with a pinch of salt until foamy. Add the sugar and continue mixing at high speed for 2-3 minutes.
3. Add the egg yolks, mixing until well combined.
4. Sift the flour mixed with baking powder and gently fold it in with a spatula, using circular motions to avoid losing air in the mixture.
5. Pour the batter into a large baking tray lined with parchment paper and bake for 20-25 minutes.
6. After baking, invert the roll onto a clean, damp kitchen towel, rolling it up with the parchment paper to maintain its shape. Allow it to cool completely.

Step 3: Prepare the Cocoa Base

1. In another bowl, beat the egg whites with a pinch of salt and add the sugar, continuing to mix for 2-3 minutes.
2. Add the egg yolks, milk, and oil, mixing after each ingredient.
3. Sift the flour, cocoa powder, and baking powder, and gently fold them in with a spatula.
4. Pour the batter into a 24 cm round cake pan lined with parchment paper and bake for 20-25 minutes.
5. After cooling, cut the base into two equal halves.

Step 4: Prepare the Whipped Cream

In a clean bowl, whip the liquid cream starting at low speed, then increase to high speed until it thickens. Remove the chocolate cream from the refrigerator and mix it briefly, then gently fold it into the whipped cream, mixing on low speed just to combine.

Step 5: Assemble the Cake

1. Place the first layer of cocoa base on a serving platter and spread it with 3 tablespoons of apricot jam.
2. Use a cake ring to achieve a nice shape. Cut the roll into pieces about 2 cm and 1 cm thick. Arrange the thinner pieces around the edge of the cake and the thicker ones in the center.
3. Pour the chocolate cream over the arranged roll, leveling it with a spatula for an even surface.
4. Spread the second layer of cocoa base with apricot jam on the side that will go on top of the cream. Carefully place the base over the cream, pressing gently to adhere to the chocolate roll.

Step 6: Glaze

Melt the chocolate together with the butter and milk over a double boiler, stirring constantly. Pour the glaze over the cake and smooth it out with a knife for an even appearance. Decorate, if desired, with colorful sprinkles or chocolate decorations.

Step 7: Chill

Let the cake chill in the refrigerator for 2-3 hours or, ideally, until the next day, to allow the flavors to meld.

Practical Tips

- Roll Variations: If you want to experiment, try using other types of jam, such as peach or raspberry. They can add a different note to the cake.
- Soaking: If you prefer a moister cake, brush the cocoa layers with a sugar syrup instead of jam.
- Cutting the Cake: Use a knife dipped in warm water to cut the cake more easily and achieve perfect slices.

Nutritional Information

This chocolate and apricot cake is a delicious choice for a celebration, but it’s important to note that each serving contains approximately 350 calories. It is rich in healthy fats, proteins, and antioxidants from the chocolate, but consumption should be moderate considering the sugar content.

Frequently Asked Questions

- Can I use dark chocolate? Yes, dark chocolate will provide a more intense and less sweet flavor, perfect if you prefer a stronger taste.
- How can I store the cake? The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.
- Is it suitable for vegans? This recipe is not vegan, but you can substitute the ingredients with vegan versions, such as plant-based milk and flax eggs.

Now that you’ve gone through each step of this delicious Apricot and Chocolate Roll Cake recipe, I’m sure you’ll impress everyone who gets a taste of your creation. Enjoy every moment and don’t forget to share this recipe with your friends! Bon appétit!

 Ingredients: For the roll: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 1 teaspoon baking powder, a small jar of apricot jam. For the cocoa sponge: 3 eggs, 120g sugar, 100g flour, 1 tablespoon cocoa, 2 tablespoons milk, 3 tablespoons oil, 1 tablespoon baking powder. Cream: 200g whipping cream, 6 tablespoons sugar, 200g milk chocolate (38% cocoa), 200g sweetened liquid cream. Additionally, 6 tablespoons apricot jam for spreading on the cocoa layers. Glaze: 100g chocolate, 1 tablespoon butter, 2 tablespoons milk.

 Tags:  chocolate cake fruit cake