Chocolate sponge roll - a simple step-by-step recipe with photos. Chocolate roll: recipes with photos Quick chocolate roll recipe

Today I baked this delicious roll; I am very partial to chocolate pastries. This recipe can work even for those who are not very good at baking, because you only need to beat the egg whites according to the recipe. I would like to complain that my whites were not very whipped, as a drop of yolk got into them when separating the eggs. And no matter how hard I tried to remove the remaining yolk, I couldn’t get a fluffy white cap. The mass was pouring out of the container, and this is not correct.

The advantage of the recipe is that even with the wrong proteins, you get a very soft and fluffy sponge cake. I would like to clarify about the number of eggs. All other proportions depend on their size. My 3 shelled eggs weighed 255 grams, they had double yolks. If you have smaller ones, then you need to take a larger number of them, about 5 pieces.

We will need the following products:

Separate the eggs into whites and yolks. Mix the yolks with half the amount of sugar - 2 tbsp. and grind with a hand whisk. Pour in vegetable oil and stir everything again.

Add sifted flour with baking powder, vanilla and a pinch of salt to the yolks. Be sure to add salt to sponge cakes. It enhances the taste. Mix everything with a whisk again.

Then add cocoa and make the dough homogeneous. The dough will become tight, you need to take a spoon. If it turns out too dense, then the dough can be diluted with a couple of tablespoons of milk.

I had to add milk.

Separately, beat the whites with a pinch of salt. Gradually add the remaining sugar. Try to beat the egg whites so that they do not spill out of the bowl when turning. Mix the beaten egg whites into the dark batter. This is best done in three steps using a spatula. Do not stir for long so as not to kill all air bubbles. The dough is not thick, it pours from a spoon.

Prepare a baking sheet with parchment. Preheat the oven to 170 gr. Pour the dough onto the baking sheet and smooth it out with a spatula. Bake for 12-15 minutes. The biscuit should spring back when pressed with your finger.

Remove the baking sheet from the oven and immediately place the baked layer of dough along with the paper on the table.

Take a spatula and pry the biscuit from below along the entire perimeter, as if separating it from the paper. I don't turn it over. Roll the dough together with the parchment and leave it like this until completely cooled.

While the roll is cooling, whip the cream and sugar until stiff peaks form. Instead of cream, you can take the discarded sour cream and beat it with sugar to taste. Or you can beat boiled condensed milk with butter. Add chopped chocolate and stir.

Unroll the cooled roll and soak it in chocolate liqueur. The liqueur can be replaced with any other liqueur to taste or with regular sugar syrup or compote.

And roll it again. This time I didn’t even let it cool for a minute, I cut it right away. It turned out to be a very tasty, soft and aromatic roll. The roll can be sprinkled with nuts or chocolate fudge, if desired. I coated the top with cream and sprinkled with chocolate biscuit crumbs.

Enjoy your tea!

Chocolate roll can be purchased at any time in the store. However, it will be better if you prepare such a sweet product yourself. After all, this way you will get not only a very beautiful, but also a delicious, delicate dessert.

There are actually many different ways to make a chocolate roll. We decided to present you only simple and accessible recipes.

Chocolate roll: step-by-step recipe

The tastiest and most tender product is made from biscuit dough. It can be done in different ways. Let's consider the classic version. For it we will need:

• high fat sour cream - 180 g;
• light sugar, not very coarse - 250 g;
• premium flour - one glass;
• medium-sized chicken eggs - 4 pcs.;
• cocoa - 4.5 large spoons;
• soda (quench with table vinegar) - an incomplete small spoon;
• refined oil - for lubricating the mold;
• dark chocolate - 2 bars (for filling);
• butter - 45 g (for filling);
• whole milk - 5 large spoons (add to filling).

Making biscuit dough

The chocolate roll, the recipe for which we are considering, is prepared quite quickly. But before baking it in the oven, you should knead the dark mixture. To do this, the egg yolks are thoroughly ground together with sugar, rich sour cream is added and left aside. Then beat the chilled whites vigorously (with a mixer) and place them on top of the previously prepared mass. After this, slaked soda, cocoa and wheat flour are added to the ingredients.

Having received a homogeneous chocolate dough, begin its heat treatment.

Form and bake the base for the roll

The chocolate roll should be baked on a large rimmed baking sheet. To do this, grease it thoroughly with oil (you can line it with baking paper) and pour out the entire base. The dough should be evenly distributed over the sheet. If this does not happen, we recommend using a wide spatula or a knife with a blunt end.

After the described steps, the baking sheet is sent to a preheated oven. At a temperature of 190 degrees, the dough is baked for half an hour. During this time, it should be completely cooked, become fluffy, soft and tender.

Preparing the filling

The chocolate roll can be made with any filling. We decided to use frosting. To prepare it, two dark chocolate bars are broken into pieces and placed in a bowl. Then the butter is sent there and the ingredients are placed on a very low heat (a steam bath is possible) and heated slowly.

The heat treatment of chocolate is carried out until it completely melts and forms a dark, thick and sweet mass.

Forming the product

The chocolate roll must be formed very quickly. To do this, remove the finished base from the oven and immediately carefully lift it with a spatula so that it completely moves away from the baking sheet. Then the hot sponge cake is coated with hot glaze and rolled into a tight roll.

Place the product on a flat plate, seam side down, and cool it at room temperature. After this, the roll is sent to the refrigerator, after cutting off the ugly edges.

How to serve for a family dinner?

As you can see, the chocolate roll, the photo of which is presented in this article, is easy and simple to prepare. After the product has hardened in the refrigerator, it is transferred to a beautiful cake pan and sprinkled with powdered sugar. In this form, the roll is presented to the table and then cut into pieces no more than two centimeters thick. Having distributed the dessert into saucers, it is served to guests along with a cup of tea.

Making a delicious chocolate roll with cream

As mentioned above, you can prepare sweet roll at home in different ways. The classic version was presented above. Now I would like to tell you about how to make a festive dessert with condensed cream. For this we need:

Knead chocolate dough

The chocolate biscuit roll with condensed cream turns out to be very soft and literally melts in your mouth. This dessert is good to serve at the holiday table instead of the usual cake. But before baking it in the oven, you should knead the base. To do this, grind egg yolks and sugar, and then add ½ can of condensed milk to them. Next, beat the whites separately until stable peaks form and place them on top of the previously prepared sweet mass.

By adding cocoa (4 large spoons) and wheat flour to the ingredients, you get a viscous and dark dough.

The process of forming and heat treating the cake

To bake a chocolate roll, use a wide and not very deep form (for example, a baking sheet). The dishes are greased with oil, and then all the dough is poured out. Having distributed it evenly over the sheet, the base is placed in a heated cabinet.

The chocolate biscuit cake is baked for 27 minutes at 200 degrees.

Preparing the cream

Condensed cream for chocolate roll is easy and simple to prepare. Soften the butter at room temperature and then beat it vigorously with a mixer. After adding the leftovers and cocoa to the cooking fat, it continues to be stirred for some time. The result is a lush and airy dark-colored cream.

How should it be formed?

Usually the chocolate roll is formed while hot. However, placing condensed cream on a cake that has not yet cooled is highly recommended. To do this, remove the finished product from the oven and lift it with a spatula. So that the cake cools a little, but does not break into pieces, it is soaked in a small amount of syrup. Then the product is smeared with cream and rolled into a roll.

Decoration process

Once formed, it is moved onto the cake pan, seam side down. First, unsightly edges are cut off from the roll. Then its surface is generously greased with the remainder of the condensed chocolate cream, after which it is generously sprinkled with almond slices. In this form, the product is sent to the refrigerator. After a couple of hours, when the cake is soaked in sugar syrup and condensed cream, it can be safely presented to the festive table.

How to serve it to guests?

After leaving the homemade roll in the refrigerator, it is taken out and presented to guests. Having cut the product into portioned pieces, they are distributed on plates and served to the table along with a cup of tea.

It should be noted that a properly prepared chocolate roll is not comparable to the one sold in the store. It is very tasty, soft, tender and melting in your mouth.

Let's sum it up

Now you know how to prepare chocolate roll at home. It can be made not only according to the above recipes, but also in other ways. For example, someone prepares a cake based on kefir or milk, while others even use mayonnaise. It should also be noted that as a cream for such a dessert you can use jam, marmalade, fresh fruits and berries, (or sour cream) with sugar, etc. In any case, whichever of the presented methods you choose, you will definitely succeed A delicious homemade dessert that you simply cannot refuse.

It is prepared on the basis of biscuit dough, which does not require any special skills. The main thing is that the whites are well beaten, and here a mixer will come to your aid: either manual or stationary.

The cream is also prepared simply and quickly.

As a result, you will get delicious baked goods.

This roll is a favorite not only with my family, but also with the families of my relatives and friends.

To prepare a chocolate sponge roll with butter cream, prepare the ingredients according to the list.

Divide the eggs into whites and yolks.

Beat the whites into a stable foam with salt, vanilla extract and sugar.

If you turn the mixer bowl over, the foam will not budge.

Then add the yolks one at a time, beating after each.

In several stages, add flour mixed with cocoa.

Mix carefully.

Place the dough on a baking sheet lined with parchment.

Bake in an oven preheated to 220 degrees for 6-8 minutes.

Be guided by your oven!!! The finished biscuit will spring back when pressed with your finger. If you overcook the cake in the oven, it may break when you roll it.

By the way, this is not critical. And it happened to me that the layer broke, but, as they say, where ours did not disappear... I simply broke the layer into pieces and laid them out in layers (pieces of biscuit - cream) in glasses. It turned out to be a very tasty dessert! You can make a layer of fruit.

The baking tray size is 30x40 cm.

Place a piece of parchment on the table and place a hot biscuit on it. We remove the parchment on which it was baked and cover the sponge cake with film.

Let it cool completely like this.

In the meantime, let's get to the cream.

Whip cold cream with powdered sugar until soft peaks form.

4-5 tbsp is enough for me. powdered sugar. You are free to add as much as you like.

Knead cream cheese at room temperature...

And combine it with cream. Whisk until everything is combined.

The cream is ready.

Apply cream to the cooled biscuit layer.

You can leave a little cream to lubricate the surface of the roll, but this is entirely optional.

We roll up the roll, helping ourselves with the parchment on which the layer lay.

I coated the roll with the reserved cream and sprinkled with cocoa.

Chocolate sponge roll with butter cream is ready.

You can serve it right away, but it’s better to let it rest in the refrigerator for three hours, or ideally overnight.

During this time, the cream will stabilize and become a lush mousse! Yes, and cutting the roll will turn out beautifully and evenly.

This is delicious!

Happy desserts!

In order to enjoy a sweet treat, it is not at all necessary to make a trip to the nearest store. A sponge roll with chocolate glaze and walnuts is a pastry that you can prepare at home with your own hands in literally 25 minutes, but at the same time it will look “like something from a restaurant.” If you love biscuits, but want to somehow surprise your family, then this recipe is just for you.

The version of dessert I propose is prepared using cocoa powder. But it can be replaced with a melted bar of chocolate, preferably dark. Another way to achieve an excellent result is to rub the cooled tiles on a coarse or fine grater and add the shavings to the batter and mix evenly. After baking, the cake will not be too dark and chocolate inclusions will be visible in it.

On a note

• Dark biscuits are prepared with various creams - custard, butter, condensed milk-based, halva-based cream, egg whites beaten with sugar. The easiest option is to spread the cake with your favorite jam, preferably sweet and sour, and then roll it up.
• It looks more beautiful when cut if the color of the cake and cream contrasts. For example, a light sponge cake is often combined with dark brown chocolate cream, and with white buttercream.

How to choose quality cocoa powder?

• Real ground cocoa bean powder requires brewing according to instructions, and not simply dissolved in milk or water. Its color is brown, while other shades indicate that the product contains additives.
• If the package says “non-alkalized”, feel free to purchase it. This powder has not been chemically processed to enhance flavor and color, and retains maximum micronutrients.
• A high-quality powder should contain at least 15% valuable cocoa butter. Look at the labeling on the package, although what is written on it is not always true. After purchasing, rub a pinch of powder between your fingers and shake off your fingers. If a greasy brown coating with a pleasant characteristic odor remains on them, then cocoa from this manufacturer contains the required amount of vegetable oil.
• The color and structure of good cocoa is uniform, there are no large particles or lumps. High-quality powder is crumbly, finely ground, but does not look like dust, not wet, there are no signs of mold, there is no foreign smell or taste.
• The less sediment there is when brewing the drink, the better the cocoa chosen.
• Cocoa packaging must be sealed and without damage.
• Pay attention to the expiration date of the product.
• It is advisable to purchase powder from a manufacturer in the area where cocoa trees grow. In other countries, the technology for processing raw materials and preparation could have been violated.

Ingredients

The basis

Recipe information

• Cuisine:International
• Type of dish: baked goods
• Cooking method: in the oven
• Servings:6
• 25 min

• chicken eggs – 2 pcs.
• milk – 30 ml
• sugar – 0.5 cups
• cocoa powder – 1 tbsp. l.
• flour – 1-2 tbsp. l.

Filling

• butter – 40 g
• powdered sugar – 4-5 tsp.
• milk – 20 ml
• cocoa powder – 6 tsp.
• walnuts – 10-15 pcs.

Recipe

If you want the roll to be tender and fluffy, you need to beat the eggs thoroughly. To do this, beat them into a bowl and add sugar there. Take the mixer, turn on low power and start whipping. There is no need to overdo it, 1-2 minutes is enough. The result is achieved if the mass is fluffy and has increased in volume by about 3 times.


Pour cocoa powder into the prepared mass. To prevent it from becoming lumps, first sift it through an iron sieve. Add little by little, stirring constantly.


Pour milk in a thin stream and stir with a whisk.


Add some more flour and mix the dough with a whisk so that it eventually turns out homogeneous.

You will achieve pleasant flavors if you add a few drops of flavoring - rum or almond - to the base for the cake.

The finished dough is not thick. This is important because otherwise you won't be able to pour it onto the parchment or the sponge cake will turn out too airy. This will make it difficult for you to remove it from the parchment. The diameter of the baking dish should be at least 30 cm or slightly larger so that the base comes out thin and wide. If the mold has a small diameter, the cake will come out thick and small, and it will not be possible to roll it into a roll. It is desirable that the shape is not round, but square or rectangular.


It is important to take high-quality parchment. Brown and cheap won't do. The biscuit does not leave him. Therefore, take this point into account. Grease the parchment with oil and pour the dough onto it. Place in an oven preheated to 180-200 degrees and cook for about 10-15 minutes.
During the baking process, you do not need to open the oven door, much less slam it, as this will cause the mass to settle and the cake will not be so airy and fluffy. Check the readiness of the dough with a match or toothpick– after piercing the finished cake, the stick comes out dry. If there are particles of wet dough on it, then baking should be continued for a few more minutes.


While the biscuit is preparing, make the icing. Place butter in a cup and pour in milk. Place in the microwave and melt.


Add cocoa, powdered sugar or sugar.


Stir. Heat the glaze in the microwave until boiling. A similar procedure can be done on an electric or gas stove. The glaze should be thick and dark brown.


When the roll is ready, you need to immediately roll it up right in the paper. If you delay and try to roll it after cooling, the baked base may break or crack, because when cold it loses the necessary elasticity. Then remove the parchment and quickly brush the inside with glaze and sprinkle with chopped nuts. And also quickly wrap the roll back. If you miss this moment, you will no longer be able to wrap the roll.


The roll is ready.


All that remains is to sprinkle it with powdered sugar and pour over the chocolate glaze. Now we recommend making tea or coffee, or serving warm milk with the treat.

On a note

• Here .
• Without using parchment, you will have a very difficult time removing the crust from the pan without damaging it.
• A dried out sponge cake can be soaked in fruit or sugar syrup. The syrup will taste better if you add 2-3 tablespoons of cognac to it. The impregnation is applied to the base using a silicone culinary brush. Do not soak the cake too much to prevent it from becoming soggy. Here's the detailed one.
• If your oven is equipped with a convection function, use it when baking the sponge cake, it will turn out as tall as possible.
• You can decorate such a dessert with a pattern of cream using a culinary syringe. It looks beautiful if the glazed roll is sprinkled with coconut flakes, colored culinary sprinkles, crushed nuts, and poppy seeds.
• Cocoa powder should be stored in a dark, ventilated place, in an airtight container, at a temperature of +15-20 degrees and air humidity of no more than 70%. If air gets into the box, the powder can become saturated with foreign odors, moisture, and even mold.

Today I want to show you how to prepare it, the recipe of which will not cause difficulties even for a young housewife. This one is not only quick to prepare, but also very tasty. As a filling for the roll, I suggest making butter cream based on condensed milk and butter. You can add a little cocoa powder to the cream itself, so the roll will become completely chocolate.

You can grease the sponge cake with any other cream you like, and use the sponge cake recipe as the basis for the roll. In addition, to fill a chocolate roll, you can use not only cream, but also any thick jam, jam, confiture or marmalade.

Now let's see how to cook sponge chocolate roll with butter cream step by step.

Biscuit ingredients:

• Eggs - 4 pcs.,
• Sugar - 5 tbsp. spoons,
• Soda - 1 teaspoon,
• Sunflower oil - 3 tbsp. spoons,
• Vinegar - 1 teaspoon,
• Cocoa - 2-3 tbsp. spoons,
• Flour - 100 gr.
• Salt – a pinch.

For impregnation:

• Water - 100 ml.,
• Sugar or honey - 2 tbsp. spoons,

Buttercream Ingredients:

• Butter – 1 pack,
• Condensed milk – 5 tbsp. spoons

Chocolate sponge roll with butter cream - recipe

The preparation of this chocolate sponge cake with buttercream will consist of three stages. At the first stage we will prepare butter cream with condensed milk, at the second - chocolate sponge cake. The third stage will be assembling the cake. Place butter and condensed milk in a bowl.

Beat with a mixer until smooth. Place the finished buttercream in the refrigerator while the sponge cake is prepared; it will harden slightly and become thicker. To prepare the chocolate sponge cake, beat four chilled eggs into a bowl.

Add sugar and a pinch of salt.

Beat sugar and eggs with a mixer until fluffy white foam is obtained.

Sift the wheat flour into the bowl containing the liquid biscuit ingredients.

Quench the soda with vinegar.

Using a whisk or mixer, stir the liquid into the flour until any lumps of flour dissolve. Pour vegetable oil into the biscuit dough.

Mix the dough again. Add cocoa powder. To get a sponge cake with a beautiful dark brown color, it is recommended to use dark cocoa rather than the usual light brown, or increase the amount of the latter.

Chocolate biscuit dough is ready. Cover the form with parchment and grease with sunflower oil. The size of the mold is 24 by 29 cm. The thickness of the biscuit dough layer should be approximately 1 cm.

Place the pan on the middle shelf of the oven, heated to 190C. Bake for 10 minutes.

Place the finished biscuit (along with the paper on which it was baked) onto a board spread with a towel. In the final cross-sectional photograph of the sponge roll, you can clearly see that the sponge cake turned out dark brown, dense and slightly moist.

Adjusting it with a towel, roll it into a roll. You should roll the biscuit into a roll immediately after removing it from the oven, since once it cools down, it will become less plastic and will crack during wrapping.

After 15 minutes, when the chocolate sponge cake has cooled, you can apply cream to it, but before that you need to lubricate it with impregnation. For impregnation, dissolve honey or sugar in warm water. Use a pastry brush to brush the roll.

Unwrap the chocolate sponge cake. Remove the parchment from it. Next, coat it with butter cream.

I would like to draw your attention to the fact that you should not apply a lot of cream. I went a little overboard with the amount, as you can see in the photo. Roll it up. Sprinkle with powdered sugar. In addition to powder, you can decorate with hot chocolate, or grease it with a small amount of cream and sprinkle with nuts or grated chocolate.

Place the biscuit in the refrigerator for 2-3 hours. During this time the cream will harden and chocolate roll with butter cream You can cut it beautifully. Enjoy your tea. I will be glad if you liked this chocolate roll recipe.

Chocolate sponge roll with butter cream. Photo