This variant of chocolate bread roll will drive you crazy with its delicious chocolate flavor and creamy filling, accompanied by pineapple jam. It will become your favorite classic.
For the sponge cake, beat the egg whites with half of the sugar until stiff peaks form for 7 minutes. On the other hand, beat the egg yolks with the remaining sugar for 5 minutes until doubled in volume.
Gently fold the egg yolks into the egg whites. Add the sifted dry ingredients and the melted butter.
Pour the previous mixture into a baking tray lined with parchment paper or a silicone mat, and spread it evenly. Bake for 10 minutes.
Place the sponge cake on a towel and while still warm, roll it up and let cool for 15 minutes.
For the filling: Beat the cream cheese with powdered sugar, add the heavy cream, and beat for 7 minutes.
Unroll the sponge cake and spread with cream, add the pineapple jam, roll it up, and let cool.
For the topping: In a small pot, heat the heavy cream and add the dark chocolate, honey, and butter, mix well until combined, and let cool for 10 minutes.
Cover the roll with the chocolate topping, and let cool for 30 minutes.
Cut a slice and serve with a glass of cold milk.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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