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Chocolate cream roll – a delight that brings joy with every slice

If you have been searching for a captivating and delicious recipe, you have come to the right place! This chocolate cream roll, also known as "log cake", is perfect for adding a touch of magic to any occasion. Whether you serve it at a birthday party or simply as a dessert for a weekend evening, each slice will be a true delight.

Preparation time: 20 minutes
Baking time: 10-15 minutes
Total time: 35-40 minutes
Number of servings: 8

The story of the chocolate cream roll

The origins of this recipe are lost in the haze of gastronomy, but what we know for sure is that the chocolate cream roll has won the hearts of many over the years. This dessert manages to combine the fluffy texture of the sponge with a creamy filling, providing a perfect contrast of flavors and textures. Having gone through many variations, our recipe retains the classic essence, adding a touch of creativity in decoration.

Ingredients

For the sponge:
- 5 eggs
- 150 g sugar
- 150 g flour
- 1 packet of baking powder (approximately 10 g)

For the cream:
- 500 ml milk
- 150 g sugar
- 50 g cocoa
- 50 g flour
- 5 egg yolks
- Grated lemon zest (to add a fresh and aromatic taste)

Preparing the sponge

1. Preparing the eggs: Start by separating the egg whites from the yolks. Place the egg whites in a large bowl and beat them with a mixer until foamy. Gradually add the sugar and continue mixing until you obtain a firm and shiny mixture.

2. Adding the yolks: Incorporate the yolks into the egg white mixture, gently folding with a spatula to maintain the airiness of the mixture.

3. Flour and baking powder: Sift the flour and baking powder over the egg mixture, folding gently from top to bottom. It is important not to overmix to avoid losing the air in the sponge, which will make it fluffy.

4. Baking: Preheat the oven to 180°C. Line a baking tray with parchment paper and pour the mixture into the tray. Bake for 10-15 minutes or until the sponge turns golden and passes the toothpick test.

5. Rolling the sponge: After baking, remove the sponge from the oven and while it is still warm, roll it up using a damp cloth or a clean towel, forming a roll. Let it cool completely in this shape.

Preparing the cream

1. Boiling the milk: In a saucepan, bring the milk to a boil. While waiting for it to boil, you can prepare the other ingredients.

2. Cocoa mixture: In a separate bowl, mix the flour, cocoa, and sugar. Add the egg yolks and mix well. Make sure there are no lumps.

3. Combining with milk: When the milk begins to boil, gradually pour it over the egg yolk mixture, stirring constantly to prevent the eggs from curdling. Return everything to the saucepan and simmer on low heat, stirring continuously, until the cream thickens.

4. Flavoring: Add the grated lemon zest to the cream to give it a fresh taste and enhance the flavors.

Assembling the roll

1. Filling: Unroll the sponge and spread the cream evenly over its surface, leaving a little space at the edges to prevent the cream from spilling out.

2. Forming the roll: Carefully roll the sponge back up, taking care not to damage the cream. You can use the towel to help you.

3. Decorating: Once the roll is formed, you can decorate it with a thin layer of cream on the outside, using a spatula. Use a fork to create patterns that mimic the texture of a tree trunk.

Serving suggestion

The roll can be served plain or alongside a scoop of vanilla ice cream or a small dollop of whipped cream. A tea infusion or a glass of sweet wine will perfectly complement the dessert.

Possible variations

- Fruit roll: You can replace the chocolate cream with a filling of fresh fruits or jam.
- Adding nuts: For a crunchy texture, add ground nuts to the chocolate cream.
- Vanilla cream: Instead of cocoa, you can use vanilla extract for a more classic version.

Frequently asked questions

1. Can I use whole wheat flour?
Yes, you can use whole wheat flour, but keep in mind that the texture will be different, and the sponge will be denser.

2. How do I store the roll?
The roll keeps well in the refrigerator in an airtight container for up to 3 days. You can also freeze it, but it is recommended to consume it fresh.

3. Why should I use lemon zest?
Lemon zest adds a fresh taste and balances the sweetness of the cream, making the dessert more complex in flavor.

Nutritional benefits

This chocolate cream roll is a good source of protein due to the eggs and contains antioxidants from the cocoa. Despite the sweetness, moderation is key, and occasional serving of this dessert can bring moments of joy and comfort.

Now that you have all the necessary information, all that’s left is to get cooking! Each step will bring you joy, and the final result will surely be appreciated by all your loved ones. Enjoy!