Chocolate cream roll
Chocolate Cream Roll – A Delicacy for the Soul
Preparation time: 20 minutes
Baking time: 15 minutes
Total time: 35 minutes
Number of servings: 8-10
Who can resist a chocolate cream roll? This recipe is not just a simple cake, but a culinary experience that brings joy and nostalgia in every slice. The chocolate cream roll has become a symbol of elegant and accessible desserts, suitable for any occasion, from birthdays to festive meals. It is easy to prepare, yet offers an exceptional result, impressing loved ones with its decadent flavor.
Ingredients needed:
For the cake:
- 4 fresh eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 2 tablespoons of sunflower oil
- 2 tablespoons of boiling water
- 1/2 teaspoon baking powder
- Vanilla essence (preferably natural for a more intense flavor)
For the cream:
- 150 g dark chocolate (70% cocoa recommended for a deep flavor)
- 125 g dulce de leche (you can also use caramel if you prefer)
- 100 ml whipping cream (choose cream with at least 30% fat content for a perfect texture)
Preparing the cake:
1. Preheat the oven: Start by preheating the oven to 180°C (medium heat). This step is essential to ensure even baking of the cake.
2. Beating the egg yolks: In a large bowl, beat the egg yolks with the sugar and vanilla essence using an electric mixer until the mixture becomes light in color and creamy. This is the aerated base of the cake.
3. Adding wet ingredients: Gradually add the oil and boiling water, mixing well after each addition. The boiling water helps activate the gluten in the flour, providing a fluffier cake.
4. Incorporating dry ingredients: Sift the flour together with the baking powder to avoid lumps. Gradually add the flour mixture to the egg cream, gently mixing with a spatula to avoid losing air from the mixture.
5. Beating the egg whites: In another bowl, beat the egg whites with a pinch of salt until you get a stiff foam. This step is crucial to give the cake a light and airy texture.
6. Incorporating the egg whites: Add the beaten egg whites to the egg yolk mixture, gently mixing with up-and-down movements. This will maintain the air in the egg whites and ensure a fluffy cake.
7. Baking: Pour the mixture into a baking tray (42/29 cm) lined with baking paper. Make sure it spreads evenly in the tray. Place the tray in the preheated oven and bake for about 15 minutes, or until the cake turns golden and the edges start to pull away.
8. Rolling the cake: Once the cake is baked, remove it from the oven and turn it onto a piece of baking paper sprinkled with a little sugar. This technique helps prevent sticking. Roll the cake while it is hot, along with the paper, to give it the desired shape. Let it cool completely rolled up.
Preparing the cream:
1. Melting the chocolate: In a saucepan, place the dark chocolate and whipping cream. You can melt the mixture over low heat or in a double boiler, being careful not to let it reach boiling point. Stir constantly until the chocolate melts and becomes homogeneous.
2. Adding dulce de leche: Once the chocolate mixture has cooled slightly, incorporate the dulce de leche. Mix well to obtain a smooth and velvety cream. Let it cool completely.
Assembling the roll:
1. Filling the cakes: As soon as the cake has cooled completely, carefully unroll it. Use a spatula to evenly spread the chocolate cream over the entire surface of the cake.
2. Final rolling: Carefully roll the cake, ensuring that the filling stays well inside. It may be helpful to use the baking paper to assist in this process.
3. Cooling the roll: Place the roll on a platter and put it in the refrigerator for at least an hour so that the cream sets and the flavors meld.
4. Serving: Before serving, you can decorate the roll with whipped cream and, if desired, with some chocolate shavings or fresh fruits for a contrast of textures and colors.
Useful tips for a perfect roll:
- Flour: Choose a good quality flour, preferably with a medium protein content, to achieve a fluffy cake.
- Chocolate: Choose high-quality chocolate, as its flavor will significantly influence the cream's aroma.
- Dulce de leche: If you don’t have dulce de leche on hand, you can make it at home by boiling a can of condensed milk, being careful not to boil it too long.
Nutritional benefits:
The chocolate cream roll can be a satisfying dessert, providing a dose of antioxidants from chocolate, which can contribute to cardiovascular health. However, it is best to consume it in moderation, considering the sugar and fat content. A serving provides approximately 250-300 calories, depending on the ingredients used.
Frequently asked questions:
1. Can I replace dulce de leche with something else?
Yes, you can use caramel or even a flavored cream cheese for a different note.
2. How can I store the roll?
The roll keeps well in the refrigerator, covered with plastic wrap, for up to 3 days.
3. Can I freeze the roll?
Yes, the roll can be frozen. Make sure to wrap it well in plastic wrap to prevent freezer burn.
4. What drinks pair well with it?
A glass of red wine or an espresso provides a pleasant contrast to the sweetness of the roll, adding an extra touch of refinement.
The experience of making a chocolate cream roll is one filled with satisfaction, and the result will make you feel like a true pastry master. So, put on your chef's attire and let your culinary imagination run wild! Bon appétit!
Ingredients: For the base: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 2 tablespoons oil, 2 tablespoons boiling water, 1/2 teaspoon baking powder, vanilla essence. For the cream: 150 g dark chocolate, 125 g dulce de leche, 100 ml whipping cream.
