Chocolate Sponge Roll with Buttercream
by Editorial Staff
The simplest and most successful recipe for a chocolate sponge roll with a delicate filling of whipped cream, chocolate, and cream cheese. Chocolate sponge cake is elastic and tasty, never breaks or crumbles. Juicy and delicate roll is perfect for a festive table or regular tea drinking.
Ingredients
- Eggs – 4 pcs.
- Sugar – 100 g
- Flour – 30 g
- Cocoa powder – 30 g
- Baking powder – 0.5 teaspoon
- Salt – 1 pinch
For the cream:
- Mascarpone cheese (or other cream cheese) – 120 g
- White chocolate – 100 g
- Cream 35% (liquid) – 240 g
For decoration:
- Black chocolate – 100 g
- Powdered sugar
Directions
- Let’s start the preparation of the chocolate roll with a biscuit.
Preheat the oven to 180 degrees.
Separate the whites from the yolks. Add half the sugar to the yolks and beat well until a thick light mass is obtained. - Now in a separate container, mix all dry ingredients: pre-sifted flour, cocoa, salt, and baking powder. Mix everything well. I do it with a whisk, but you can just use a spoon.
- Pour the dry mixture into the yolks and mix well with a mixer.
- In a separate container, beat the whites until a fluffy light mass is obtained. Add the remaining sugar gradually.
- Gradually, in portions, add the proteins to the dough, gently stirring from bottom to top. You will have a smooth, airy chocolate mass.
- Pour the dough into a rectangular baking sheet lined with paper. Level the mass well.
Bake the chocolate sponge cake in the oven at 180 degrees for 15 minutes.
- Preparing the cream. Melt white chocolate in a water bath. Add a few teaspoons of cream to help achieve the desired consistency.
- Beat mascarpone or other cream cheese using a mixer.
- In a separate container, whip cold cream (at least 35% fat, otherwise it will not be whipped into a fluffy cream).
- Combine the curd with melted chocolate. Add whipped cream gently.
- Beat everything well.
I do not add additional sugar, the sweetness of the chocolate is enough for my taste.
The cream turns out to be airy, delicate, but at the same time quite dense and keeps its shape well. - Sprinkle the finished biscuit with powdered sugar. We need this so that it does not stick when we fold it.
- Cover the cake with another sheet of parchment paper and turn the biscuit over. Carefully remove the paper on which the biscuit was baked.
- Let the cake cool slightly and layout the cream. Spread the cream well over the surface of the biscuit.
- Now gently, using parchment, roll the biscuit with cream into a roll. The biscuit turned out to be very elastic, it folds easily and does not form cracks.
Put the buttercream roll in the refrigerator for 2-3 hours to soak. - Melt almost all the dark chocolate. While hot, add a few chunks of hard chocolate to it, stir well. This will help create the desired texture for the chocolate.
- Spread the resulting mass on a sheet of parchment in a thin layer. Roll up the parchment with chocolate and refrigerate for 30-40 minutes.
- When the chocolate has solidified well, gently unfold the parchment. As a result, chocolate chips are formed, which are necessary for decoration.
- The sponge roll with buttercream is already well saturated, so we decorate it with chocolate. I try to create the texture of the wood, so I lay out the chocolate pieces this way. To prevent them from falling, it is better to “glue” them with the remnants of melted chocolate.
You can fantasize and make your decor. - Sprinkle a little icing sugar over the chocolate roll.
- That’s it, an amazing winter dessert is ready!
Enjoy your meal!
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