Chocolate sponge roll
Description
Tasty baked goods for the whole family. This roll will become the centerpiece of any festive table. If you can't find mascarpone, replace it with another cream cheese or ricotta. Instead of powdered sugar for the cream, you can use a bar of white chocolate. Melt it in a bain‑marie and combine it with the cheese. Choose ingredients to your taste, and I will tell you in detail, the bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Let's start by preparing the decoration (since it will need to be placed in the refrigerator for 30–40 minutes). Melt most of the chocolate in a double boiler, leaving some solid.
- 3
Step 3
Then add the solid pieces to the melted chocolate and stir until dissolved. That's how we get a mass of the right consistency.
- 4
Step 4
Spread the mixture onto parchment for baking.
- 5
Step 5
Roll the parchment with chocolate into a log and place it in the refrigerator for 30–40 minutes, or until the moment we need it.
- 6
Step 6
Let's make a sponge cake. Separate the eggs into whites and yolks. Also divide the sugar in half.
- 7
Step 7
Whisk the egg whites until soft peaks form, gradually add half of the sugar, and whisk until firm peaks form.
- 8
Step 8
Beat the yolks until they form a light, fluffy mixture with the second half of the sugar.
- 9
Step 9
Sift the flour with cocoa, baking powder and salt. Combine with the yolks and beat.
- 10
Step 10
In 2–3 additions, add the egg whites to the mixture and stir with a spatula from bottom to top until the dough is uniform.
- 11
Step 11
Spread the dough onto a parchment-lined baking sheet and bake for 12–15 minutes at 180 °C.
- 12
Step 12
Remove the hot, finished sponge cake from the baking sheet.
- 13
Step 13
Carefully roll the roulade together with the paper.
- 14
Step 14
While the roulade cools, prepare the cream. Whip the cold cream.
- 15
Step 15
Whisk the mascarpone with powdered sugar.
- 16
Step 16
Combine the mascarpone with the cream and whisk until you get a light, airy cream. Taste! If it’s not sweet enough, add a little more powdered sugar. The cream is ready! If the sponge cake hasn’t cooled yet, cover the cream and place it in the refrigerator.
- 17
Step 17
Once the roll has cooled, unroll it and spread with cream. Reserve some cream to cover the top of the roll.
- 18
Step 18
Carefully remove it from the paper, then roll it up again with the cream.
- 19
Step 19
Cover the roll with cream on top.
- 20
Step 20
It's time to take the decorations out of the fridge. Just unwrap the parchment and peel off the chocolate strips.
- 21
Step 21
Decorate the roll with chocolate and place it in the refrigerator for 2–3 hours.
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Step 22
Before serving, sprinkle with powdered sugar.
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Step 23
The pastry is ready. Serve with tea.