Ice cream bomb wrapped in cocoa roll

Ice cream bomb wrapped in cocoa roll - a delicious combination that will impress even the most discerning guests! This sophisticated dessert is perfect for adding a touch of magic to any occasion. With a fluffy cocoa roll filled with fine cream cheese and alcohol-soaked cherries, creamy chocolate and vanilla ice cream, and a decadent cocoa sauce, this cake is sure to become the star of the table. Plus, it's a dessert that can be prepared a day in advance, making it ideal for parties!

Preparation time: 30 minutes
Baking time: 12 minutes
Total time: 2 days (as it needs to freeze)
Servings: 10-12

Necessary ingredients

*For the cocoa roll:*
- 5 eggs
- 180 g sugar
- 35 g flour
- 35 g cocoa
- 2 tablespoons boiling water

*For the filling:*
- 200 g Philadelphia cheese (or equivalent)
- 4 tablespoons powdered sugar
- 3 tablespoons alcohol-soaked cherries (or fresh cherries with 1 tablespoon brandy)

*For the cocoa sauce:*
- 230 g granulated sugar
- 3 tablespoons cocoa
- 2 tablespoons cornstarch
- 300 ml water
- 1 tablespoon butter
- 1 teaspoon vanilla extract

*Ice cream:*
- Chocolate ice cream (preferably homemade)
- Vanilla ice cream (can be store-bought or homemade)

Helpful tip: If you want to make the ice cream at home, use a simple chocolate ice cream recipe, adding grated lemon zest for a special flavor.

Brief history of the recipe
The cocoa roll is a classic dessert, appreciated in many cultures for its light texture and varied fillings. Combining it with ice cream and cocoa sauce adds a modern and refreshing touch, perfect for warm days or special occasions.

Preparing the cocoa roll

1. Preheat the oven: Start by setting the oven to 180°C. This step is essential for achieving a perfectly baked roll.

2. Prepare the baking tray: Grease a tray of approximately 50 cm x 40 cm with a little oil and place a baking sheet on it, greasing it again with oil. This will help with the easy release of the roll after baking.

3. Beating the eggs: In a bowl, beat the eggs with the sugar until the mixture becomes fluffy and triples in volume. It is important that when you lift the mixer blades, the meringue stays on the surface for at least 10 seconds.

4. Incorporating the dry ingredients: Sift the flour and cocoa and gradually add them to the egg mixture, gently folding with a spatula to avoid losing air from the meringue. This step will ensure a light and fluffy texture.

5. Adding water: Add the two tablespoons of boiling water and mix again carefully.

6. Baking: Pour the mixture into the tray, leveling it evenly. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.

7. Cooling the layers: Remove the roll from the oven and spread a clean kitchen towel sprinkled with a little sugar on a table. Place the layer on the towel, remove the baking paper, and if necessary, trim the drier edges. Roll the layer with the help of the towel, allowing it to cool this way.

8. Preparing the filling: In a bowl, mix all the filling ingredients - Philadelphia cheese, powdered sugar, and cherries. Ensure the mixture is smooth and creamy.

9. Filling the roll: Once the layer has completely cooled, unroll the roll and spread it with the cream cheese. Roll it up again, this time without the towel. Wrap the roll in plastic wrap and refrigerate for a few hours, ideally overnight.

Preparing the chocolate ice cream
For the chocolate ice cream, follow a simple chocolate ice cream recipe, adding grated lemon zest for an extra flavor. If you prefer, you can buy chocolate ice cream from the store.

Preparing the cocoa sauce

1. Mixing the ingredients: In a saucepan, combine the sugar, cocoa, cornstarch, and water.

2. Thickening the sauce: Place the saucepan over low heat, stirring constantly, until the sauce thickens (about 2 minutes). Once thickened, remove from heat and let cool, possibly in a bowl of cold water.

Assembling the dessert

1. Preparing the vanilla ice cream: Take the vanilla ice cream out of the freezer and let it soften slightly so that it is easy to spread.

2. Cutting the roll: Cut the roll into slices about 2 cm thick.

3. Lining the bowl: Cover the inside of a bowl with plastic wrap.

4. Arranging the slices: Place the roll slices in the bowl, side by side, creating an even layer.

5. Adding the ice cream: Spread the vanilla ice cream over the roll slices, cover with plastic wrap, and place in the freezer for a few hours until the ice cream is firm.

6. Adding the cocoa sauce: Pour the cocoa sauce over the firm ice cream. Cover again with plastic wrap and place in the freezer to freeze well.

7. Finishing with chocolate ice cream: Remove the chocolate ice cream from the freezer and let it soften slightly. Spread it over the cocoa sauce and let everything freeze again.

8. Serving: About 10 minutes before serving, take the cake out of the freezer to soften slightly. The slices can be easily cut with a knife dipped in hot water, allowing you to achieve perfect portions.

Serving suggestions
For an extra touch of elegance, serve the dessert with fresh whipped cream and chocolate shavings. Offer a cup of coffee or a good espresso alongside to balance the sweetness of the cake.

Frequently asked questions
1. Can I use other fruits instead of cherries?
Yes, you can experiment with other dried or fresh fruits, such as strawberries or blackberries.

2. How can I store leftovers?
The dessert keeps well in the freezer, covered with plastic wrap, for up to a month.

3. Is this recipe suitable for vegetarians?
Yes, the recipe is completely vegetarian.

Nutritional benefits
This delicious roll is high in protein due to the cheese and eggs. Additionally, chocolate ice cream brings antioxidants, while alcohol-soaked cherries provide an intense flavor and a touch of freshness.

In conclusion, the ice cream bomb wrapped in cocoa roll is a dessert that combines textures and flavors, making it perfect for impressing at any occasion. Enjoy every step of the preparation and pour your creativity into every detail. Bon appétit!

 Ingredients: For the COCOA ROLL 5 eggs 180 g sugar 35 g flour 35 g cocoa 2 tablespoons of boiled water For the filling 200 g (1 large box) Philadelphia cheese or equivalent 4 tablespoons powdered sugar 3 tablespoons cherries in alcohol, pitted. You can use fresh cherries and 1 tablespoon of brandy For the COCOA SAUCE 230 g granulated sugar 3 tablespoons cocoa 2 tablespoons cornstarch 300 ml water 1 tablespoon butter 1 teaspoon vanilla extract cocoa ice cream vanilla ice cream

 Tags:  ice cream cocoa roll cream cheese