Name: Chocolate Roll Filled with Pineapple Jam and Cream
Prep time: 95 min
Cook time: 10 min
Yield: 10
Cuisine: Mexicana
Ingredients: 6 egg whites; 1/4 cups sugar; 6 egg yolks; 1/4 cups sugar; 3/4 cups flour; 1/4 cups cocoa; 1 teaspoon baking powder; 1/4 cups butter, melted; 2 packages cream cheese; 1/4 cups icing sugar; 1 cup whipping cream; 1 cup pineapple jam; 300 grams bittersweet chocolate, for the topping; 1 cup whipping cream, for the topping; 1 tablespoon honey, for the topping; 65 grams butter, for the topping (melted)

Preparation

1h 25 mins

10 mins

Low

Preheat the oven to 180°C. 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.