Pumpkin Roll with Chocolate Filling
by Editorial Staff
The recipe for a pumpkin roll with chocolate filling, which I saw on TV for a long time, in a program dedicated to Italian cuisine. Since then, it has been one of my favorite tea rolls. The pumpkin flavor is transformed, and in combination with the sourness of soft cheese and chocolate it turns out to be very interesting.
Cook: 1 hour
Serving: 10
Ingredients
For the Dough:
- Egg – 3 pcs.
- Sugar – 150 g
- Pumpkin – 250-300 g
- Flour – 200 g
- Baking powder – 10 g
- Vanilla sugar – 1 teaspoon
- Cinnamon – 1 teaspoon
- Cardamom – 0.5 teaspoon
*
For filling:
- Chocolate (preferably dark) – 90-100 g
- Butter – 10-15 g
- Soft cheese – 300 g
Directions
- Prepare everything for the test. Peel the pumpkin, cut and cook until tender. I do this in a multicooker, in a special steaming bowl. Cool and puree with an immersion blender.
- Stir flour, baking powder and spices. Set aside for now.
- Beat eggs and sugar well. Add pumpkin puree, beat.
- Gradually adding the dry mixture, stir with a mixer at a low speed.
- Cover the baking sheet with parchment, grease with oil. Pour the dough and smooth. I use a baking sheet 37 x 33 cm (bottom size). Bake in a preheated oven at 190 degrees for 10-15 minutes. Be guided by your oven.
- Transfer the finished cake to another sheet of parchment, separate from the one on which it was baked. Wrap in a roll directly with paper and let cool.
- In the meantime, make a cream. To do this, melt the chocolate with butter and mix with a mixer with soft cheese (you can use a store-bought one, but I take a homemade one).
- Apply the cream in an even layer on the cooled cake and roll up. Let it soak.
- Garnish with cream and chopped chocolate if desired
- Pumpkin roll with chocolate cream is ready.
Bon Appetit!
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