chocolate roll with whipped cream filling

As I said, the chocolate cream roll may seem difficult to make this kind of cake. But if you find a good recipe and with a little exercise you can have spectacular results. Especially since you can use various creams and you can make countless combinations.

For the filling of this roll I used whipped cream and sweet milk , which I am really in love with. If you don't have or don't like this leche dulce de leche you can replace it with anything else you like: chocolate, jam or jam, cream cheese…

chocolate roll with whipped cream filling

Ingredients:

  • For the countertop:
  • 4 eggs
  • 4 tablespoons sugar
  • 4 tablespoons flour
  • 2 tablespoons black cocoa
  • 3 tablespoons oil
  • 3 tablespoons boiling water
  • 1/2 teaspoon baking powder
  • esenta de rom
  • For the filling:
  • 200 g of milk candy
  • 250 ml sweet cream for whipped cream
  • 1 sachet of vanilla sugar
  • 1 whipped cream hardener

Preparation Cocoa roll with whipped cream:

Wheat:

Mix the yolks with the sugar and vanilla essence until they turn white and become like a cream. Then add, in turn, spoon by spoon, oil and boiling water, mixing well after each. Sift the flour, mix it with the baking powder and cocoa, then incorporate it into the egg cream.

Beat the egg whites with a pinch of salt, then incorporate them into the composition, mixing lightly with a spatula, with movements from bottom to top. Pour into the tray (42/29 cm) lined with baking paper. Put the pan in the oven over medium heat for about 15 minutes.

We turn the top over on a piece of baking paper sprinkled with a little sugar and while it is still hot we roll it slowly so that it does not break, even with paper. Let it run like this until it cools, then unroll it and let it cool.

Filling:

Very cold sour cream, from the fridge, beat with the mixer at low speed. When it becomes like a foam, add the vanilla sugar and the whipping cream, increase the speed of the mixer and beat until it becomes fluffy and stick to the blades of the mixer.

Over the cooled countertop we spread a layer of dulce de leche, then one of whipped cream. The layer of whipped cream should not be very thick, so that you can easily roll the top. The rest of the whipped cream will be used for garnish.

We put the cake in the fridge for (at least! :))) 1 hour, after which it is portioned as desired.

chocolate roll with whipped cream filling

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