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We have made an exquisite chocolate roll. Without a doubt, the chocolate will almost overflow on all sides where we will have a cake covered in chocolate fondant and full of chocolates.
To make this delicious dessert we have made a sponge cake in the same way that we would make a gypsy arm, which we would have to roll up. Inside we will fill it with a cream made with whipped cream and cream cheese to contrast the flavors and soften them.
Then we will melt the chocolate and cover our roll. We will decorate with chocolates and when we have it dry we can see that we have a totally crunchy dessert.
Chocolate roll filled with cream and cheese
This dessert consists of a rolled chocolate cake filled with cream and cream cheese. To give it a crunchy touch, we will cover it with chocolate coverage and add a lot of chocolates.
- Alicia tomero
- Recipe type: dessert
- Calories: 290
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
The sponge cake
- 4 eggs
- 100 g of wheat flour
- 100 g of sugar
- 2 tablespoons unsweetened cocoa powder
- Half a teaspoon of baking powder
- 1 teaspoon soluble coffee
- A pinch of salt
- A teaspoon of vanilla essence
The filling
- 150 g of cream cheese type Philadelphia
- 140 g of sugar
- 500 ml of cold whipping cream
Chocolate covered
- 200 g of fondant or icing chocolate broken into small pieces
- Diversity of chocolates to decorate
Preparation
The sponge cake: in our Thermomix glass we add the 4 eggs together with the 100 g of sugar and we put it to beat during 6 minutes at 37 ° at speed 4. After that time we go back to programming others 6 minutes (no temperature) at speed 4.
Add the half teaspoon of baking powder, the teaspoon of coffee, the pinch of salt, the teaspoon of vanilla extract, the two tablespoons of cocoa and the 100 g of flour. We mix during 4 seconds at speed 3.
We prepare a baking tray lined with greaseproof paper. We can pour the mixture here even if it does not cover the entire tray with a radius of about 22 × 22 cm in a square shape. With how quickly the dough is baked then we will not have a problem because the dough spreads to the sides.
However, if we have a tray with these measurements (22 × 22 cm) we can use it much better. We put it in the oven at 180 ° for 8-9 minutes. We take out the cake, let it cool for 5 minutes and roll it up hot, because if it cools later it can cost us to roll it up.
We prepare the cream: in our clean glass with the butterfly on, we add the 500 ml of very cold cream and beat it. We schedule during 45 seconds at speed 3,5. The whipping time for the cream is approximate, it is always better to whisk a short time so as not to over-whip. If you need to beat the cream a little more, program it for a few seconds.
We take the cream out of our glass and put it in a separate bowl. We add the 150 g of cream cheese and the 140 g of sugar. We beat it during 15 seconds at speed 3,5.
We take out the cream cheese and mix it with the whipped cream. We mix it carefully and with enveloping movements so that its volume does not drop. We can keep the cream in the refrigerator for about 1 hour so that the mixture sets better when cold.
We unwrap the cake batter and add the layer of cream with cheese. We re-roll the cake and we emphasize that it is well compact, we can help ourselves with the same baking paper to make it more fixed.
For the chocolate coverage, we will pour the 200 g of chocolate into our clean glass. We are going to undo it and program it for 2 minutes at 90 ° at speed 1,5.
We take the roll out of the refrigerator and cover it with the chocolate. Before the chocolate begins to dry, we can place the chocolate decorations. We can put the roll in the refrigerator for 30 minutes to 1 hour so that the chocolate finishes curdling and hardening, so we will serve it much better.
