Chocolate Roll: A Scrumptious Dessert for Those with a Sweet Tooth
The chocolate roll is fabulous! Soft and inviting, no one can resist the temptation to eat at least a slice, which is why it sells out in an instant.
This chocolate roll is amazing! Made with just a few healthy ingredients, it's a super easy dessert that always makes a great impression. Anyone can make it, even those who don't know how to cook, and it's always delicious.
This is a fragrant delicacy perfect for any occasion: from the most informal to the most formal.
Chocolate roll, here's how to make it
This chocolate roll is amazing! Made in just a few minutes, it's so delicious and indulgent that everyone wants at least one slice.
For this reason, the advice is always the same: always make this dessert a little larger than the number of people you will serve it to because they will certainly ask for seconds, if not thirds.
Done in: a few minutes
Cooking: fan oven, 180° for 20 minutes.
Rest: a few minutes
- Instruments
- a 36cm by 27cm rectangular baking pan
- a bowl
- a whip
- baking paper
- a kitchen brush
- Ingredients
- for the biscuit dough
- 8 tablespoons + 2/3 of a tablespoon of granulated sugar
- 5 tablespoons of cake flour
- a teaspoon of vanilla essence
- 2 pairs of organic eggs
- half a sachet of baking powder
- to stuff
- 600 g of 50% dark chocolate
- 500 ml of whipping cream
- semi-skimmed milk for brushing
- icing sugar (or grated coconut) to taste to complete
Chocolate roll, procedure
Whisk the eggs, sugar, and vanilla together, then gradually fold in the sifted flour and baking powder. Spread the batter evenly into a 36 x 27 cm rectangular baking pan lined with parchment paper, smooth the surface, and bake in a convection oven at 180°C (350°F) for 10 minutes.
Once the required time has passed, remove the sponge cake from the oven and immediately cover it with a second sheet of parchment paper before rolling it up, starting from the longest side, and letting it cool. Meanwhile, combine the cream, brought to a boil in a small saucepan, with the finely chopped chocolate until you have a smooth ganache. Let it cool slightly. After the required time has passed, unroll the sponge cake, brush it with milk, and spread the ganache over it before rolling it up again. Let the roll rest in the refrigerator for 2 hours, then serve dusted with powdered sugar or shredded coconut.
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