This chocolate roll recipe is a delightful dessert that will satisfy chocolate lovers of all ages. A tender and moist chocolate sponge cake is rolled with a luscious chocolate filling, resulting in a decadent treat that is perfect for special occasions or as a sweet indulgence any time. With a preparing time of 60 minutes, this recipe yields a delicious dessert that can be enjoyed by everyone.
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- ¼ cup unsalted butter
Directions
- Preheat your oven to 350°F (175°C). Grease and line a 15x10-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gradually add the dry mixture to the egg mixture, folding gently until well combined.
- Spread the batter evenly onto the prepared jelly roll pan. Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is baking, prepare the filling. In a saucepan over low heat, heat the heavy cream until hot but not boiling. Remove from heat and stir in the chopped semisweet chocolate and butter until smooth and melted.
- Once the cake is baked, remove it from the oven and immediately loosen the edges with a knife. Invert the cake onto a clean kitchen towel and carefully remove the parchment paper. Starting from one of the short sides, roll the cake up tightly with the towel. Allow it to cool completely in the rolled-up shape.
- Once the cake has cooled, carefully unroll it from the towel. Spread the chocolate filling evenly over the cake, leaving a small border around the edges.
- Gently roll the cake back up, this time without the towel. Place the chocolate roll on a platter, seam side down.
- Refrigerate the chocolate roll for at least 1 hour before serving. Slice and enjoy!
