Alejandra Cota

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Alejandra Cota

Chocolate Roll Stuffed with Pineapple Jam and Cream

Name: Chocolate Roll Stuffed with Pineapple Jam and Cream
Prep time: 95 min
Cook time: 95 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 soda; 1/4 cups butter, melted; 2 packages cream cheese; 1/4 cups powdered sugar; 1 cup whipping cream; 1 cup Pineapple marmalade; 300 grams bitter chocolate, for coverage; 1 cup whipping cream, for coverage; 1 tablespoon honey, for coverage; 65 grams butter, for coverage (melted)

1h 25 mins

10 mins

Low

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Alejandra Cota

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This variant of a child wrapped with chocolate bread will drive you crazy with its delicious chocolate flavor and creamy cream filling, accompanied by a pineapple marmalade. It will become your favorite classic.

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Ingredients

10 portions

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Preparation

Preheat the oven 180 ° C.

For the cake, whisk the egg whites with half of the sugar to the point of nougat for 7 min. On the other hand, beat the yolks with the rest of the sugar for 5 min until doubling its volume.

Mix the yolks with the whites in an enveloping way. Add the sifted powders and the butter.

Pour the previous preparation in a baking tray with waxed paper or siliconized mat, and spread so that it is even. Bake 10 minutes.

On a cloth place the sponge cake and still warm roll and let cool for 15 min.

For the filling: Beat the cream cheese with icing sugar add the cream to beat and whisk for 7 minutes.

Unroll the sponge cake and spread with cream, add the pineapple jam, roll up, let cool.

For the coverage: In a small pot heat the cream to beat and add the bitter chocolate, honey and butter, mix well until it is integrated, let cool for 10 minutes.

Cover the roll with the chocolate coating, let cool for 30 minutes.

Cut a slice and serve with a glass of cold milk.