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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.
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.
PRESENTATION
On a plate accompanied by a glass of milk.
TIPS
Use bitter chocolate to contrast the sweet flavors.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
360.2
kcal
18.01%
Carbohydrate, by difference
27.6
g
9.2%
Protein
5.5
g
11%
Total lipid (fat)
26
g
40%
100
Do you want to know what other nutrients this recipe has?
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Ratings(2)
Luis Lucio
20/04/2018 15:57:57
Quedo exelente
Christopher Omar Arroyo
29/07/2017 23:48:42
Se me rompió el pan al enrrollarlo 😭
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