Roll with cream

Chocolate cream roll: an elegant and savory dessert

Preparation time: 30 minutes
Baking time: 15-20 minutes
Total time: 50 minutes
Number of servings: 8-10

Welcome to our kitchen! Today, I propose we prepare together a chocolate cream roll, a classic dessert that adds a touch of elegance to any meal. This recipe is not only delicious but also easy to make, even for those who are just starting their culinary journey. The cream roll is a symbol of conviviality, often found at holidays and special occasions, where it works its magic with every slice. So, let’s get to work!

Ingredients

For the sponge:
- 5 large eggs
- 5 tablespoons of sugar
- 5 tablespoons of flour
- 3 tablespoons of oil
- Zest of one lemon
- 1 packet of essence (vanilla or rum, depending on preference)
- 1 packet of baking powder
- A pinch of salt

For the cream:
- 100 g of butter (at room temperature)
- 75 g of sugar
- 50 ml of water
- 2 egg yolks
- 3 tablespoons of cocoa
- Rum essence (to taste)

For decoration:
- 150 ml of liquid cream
- 50 g of white chocolate

Step-by-Step Instructions

Step 1: Preparing the sponge

1. Separate the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls are clean and free of grease to achieve a perfect meringue.

2. Whip the egg whites: Using a mixer, beat the egg whites with a pinch of salt until foamy. Then, gradually add the sugar, mixing continuously until you achieve a shiny, firm, and stable meringue. This is the secret to a fluffy sponge.

3. Prepare the yolk mixture: In another bowl, beat the yolks with the oil, essences, and lemon zest until well combined. The fresh aroma of lemon will give a special note to your roll.

4. Combine the ingredients: Pour the yolk mixture over the meringue, gently folding with a spatula to retain the air in the egg whites. It is important to use up-and-down motions to avoid losing volume.

5. Add the flour: Sift the flour and baking powder over the mixture and gently incorporate them until you obtain a homogeneous batter.

6. Bake the sponge: Pour the mixture into a large (baking tray) lined with parchment paper. Make sure it is evenly distributed. Place the tray in a preheated oven at 180°C (medium heat) and bake for 15-20 minutes. When the sponge is done, it will be lightly golden and elastic to the touch.

Step 2: Rolling and cooling

1. Roll the sponge: Remove the sponge from the oven and immediately roll it up using the parchment paper it was baked in. This step is essential to prevent the sponge from cracking later. Let it cool completely in this shape.

Step 3: Preparing the cream

1. Create the cocoa cream: In a small saucepan, mix cocoa with sugar. Add water and place on low heat, stirring constantly until the sugar melts. It is important not to boil it, just to heat it.

2. Incorporate the yolks: Beat the yolks with a fork and pour them into the cocoa mixture, stirring continuously over low heat until it thickens like sour cream. Once the cream has reached the desired consistency, remove it from the heat and add the rum essence. Let it cool.

3. Add the butter: When the cream is cool, incorporate the diced butter and mix well until you obtain a smooth and homogeneous cream.

Step 4: Preparing the whipped cream for decoration

1. Prepare the chocolate cream: Break the white chocolate into small pieces and melt it over low heat with the liquid cream. Bring the mixture to a boil, then remove it and stir until smooth. Let it cool, then refrigerate for a few hours or ideally overnight.

Step 5: Assembling and serving

1. Fill the roll: Unroll the sponge from the parchment paper and spread the cocoa cream evenly over its surface. Roll the sponge again, this time without the parchment paper. Make sure it is tightly rolled, but not too tight to avoid breaking.

2. Decorate the roll: Take the whipped cream out of the fridge and whip it until fluffy. Use it to decorate the roll, giving it an attractive appearance.

Chef’s tip

To add an even more personal touch to your roll, you can add candied fruits or ground nuts to the filling. You can also experiment with different essences to achieve various flavors. Serve the roll alongside a scoop of vanilla ice cream or a fruit sauce for a delicious contrast.

Nutritional information

This chocolate cream roll, per serving, has about 250-300 calories, varying depending on the exact ingredients used. It is an indulgent dessert but also offers healthy fats from butter and proteins from eggs.

Frequently asked questions

1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the texture may vary.

2. How can I keep the roll longer?
Wrap the roll in plastic wrap and store it in the fridge. It can be consumed for 3-4 days.

3. Is it possible to make the cream without eggs?
You can use an egg replacer or a recipe for egg-free chocolate cream, such as a chocolate ganache with cream.

This chocolate cream roll is more than just a dessert; it is a culinary experience that blends tradition with innovation, bringing joy in every slice. Try making it and enjoy the reactions of your loved ones! Enjoy your meal!

 Ingredients: Ingredients for the sponge cake: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of flour, 3 tablespoons of oil, lemon zest, essence, 1 packet of baking powder, a pinch of salt. Ingredients for the cream: 100 g of butter, 75 g of sugar, 50 ml of water, 2 egg yolks, 3 tablespoons of cocoa, rum essence. For decoration: 150 ml of liquid cream, 50 g of white chocolate.