Chocolate and Pistachio Roll Cake Recipe
Category: Desserts
Serves: 8
Indulge in the delightful combination of rich chocolate and pistachios with this exquisite Chocolate and Pistachio Roll Cake. The perfect blend of a soft, cocoa-infused sponge cake paired with a luxurious white chocolate and pistachio cream filling, topped with more pistachios and a glossy layer of dark chocolate. Whether for a special occasion or a treat after dinner, this dessert is sure to impress with its balance of flavors and textures. Let’s dive into how to create this perfect dessert step by step.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 220g |
| Unsweetened Cocoa Powder | 25g |
| All-purpose Flour | 35g |
| Wildflower Honey | 10g |
| Water | 1 tablespoon |
| Vanilla Extract | 1 teaspoon |
| Sugar | 80g |
| White Chocolate | 300g |
| Pistachio Cream | 70g |
| Fresh Liquid Cream | 150g |
| Dark Chocolate | 185g |
| Pistachios | 20g |
Instructions
Step 1: Preparing the Cake Base
To begin making your Chocolate and Pistachio Roll, you first need to prepare the base. Start by preheating your oven to 220°C (static mode) and lining a 45×37 cm baking sheet with butter and parchment paper. This will prevent the cake from sticking during baking and ensure a smooth release.
In a large mixing bowl, combine the eggs, sugar, and honey. Using an electric mixer, beat the ingredients on medium speed until the mixture becomes fluffy and pale in color. Continue whisking until the texture is light and airy, creating a batter that is full of volume.
While the egg mixture is beating, sift together the all-purpose flour and unsweetened cocoa powder in a separate small bowl. Sifting helps to eliminate any lumps and ensures that the cocoa powder is evenly distributed throughout the batter.
Gently fold the sifted dry ingredients into the egg mixture. Use a spatula to mix them together carefully, ensuring that the ingredients are fully incorporated without losing too much air from the batter. The resulting mixture should be smooth and slightly thick.
Now, pour the prepared batter into the lined baking sheet. Use a spatula to spread it evenly over the surface, leveling it out to about 1 cm thick. Make sure the batter is spread evenly to ensure uniform baking.
Place the baking sheet in the oven and bake for about 6-7 minutes, or until the surface of the cake is just lightly golden. Keep a close eye on it, as the baking time is short and you don’t want to overcook the cake. Once baked, remove the cake from the oven and let it cool completely in the pan.
Step 2: Making the White Chocolate Cream
While your cake is cooling, move on to preparing the luscious white chocolate cream that will fill the roll. Begin by finely chopping the white chocolate into small pieces so it melts more easily.
In a small saucepan, heat the fresh cream over low heat. Once it’s warm, gradually add the chopped white chocolate in two stages. Stir continuously to combine the cream and chocolate, creating a smooth and glossy mixture. This process ensures that the chocolate is completely melted and incorporated into the cream.
Once the mixture is smooth and free of lumps, remove the saucepan from the heat. Cover the white chocolate cream with a piece of plastic wrap, making sure it touches the surface of the cream to prevent a skin from forming as it cools. Set it aside to cool to room temperature before moving on to the next step.
Step 3: Assembling the Roll Cake
After the cake has cooled completely, carefully remove it from the baking sheet while still attached to the parchment paper. Place the cake on a clean surface and trim the edges with a sharp knife to create neat, even sides.
Next, take the white chocolate cream and use a hand mixer to lightly beat it for about 30 seconds. This will help it thicken slightly, making it easier to spread.
Now it’s time to fill the cake. Gently spread a thin, even layer of the white chocolate cream across the entire surface of the cake, making sure to cover the cake evenly. Be careful not to press too hard, as this could cause the sponge to tear.
Starting from the shorter side of the cake, carefully roll the cake into a log shape. Use the parchment paper to assist you in rolling the cake tightly but gently, ensuring that it doesn’t break or crack as you roll.
Once rolled, transfer the cake to the refrigerator and let it chill for at least 1 hour. This step helps to set the roll and make it easier to slice later.
Step 4: Final Touches and Decoration
While the roll is chilling, it’s time to prepare the topping. Start by finely chopping the pistachios into small pieces. These will add a beautiful crunch and a burst of flavor to the finished dessert.
In a separate small saucepan, melt the dark chocolate over low heat. You can do this using a double boiler or in the microwave, stirring every 20-30 seconds until it’s smooth and fully melted.
Once the dark chocolate is ready, allow it to cool slightly so it thickens just a bit. Then, remove the chilled roll cake from the refrigerator and place it on a cooling rack, ensuring that there is parchment paper underneath to catch any drips.
Pour the melted dark chocolate over the top of the cake, spreading it evenly with a spatula or spoon. Let the chocolate drizzle down the sides of the roll for a glossy, decadent finish.
Finally, sprinkle the chopped pistachios generously over the top of the cake, pressing them lightly into the chocolate for a secure hold.
Step 5: Serving and Enjoying
Allow the chocolate to set at room temperature for a few minutes, or place the cake back into the refrigerator for a quicker set. Once the chocolate has hardened, slice the roll into individual pieces. The layers of moist chocolate sponge, creamy white chocolate filling, and crunchy pistachios will be beautifully visible in each slice.
Serve your Chocolate and Pistachio Roll Cake on a platter and watch it disappear in no time. This dessert is perfect for holidays, special occasions, or as a luxurious weekend treat. The combination of rich chocolate, smooth pistachio cream, and crunchy pistachio topping creates a dessert that’s as beautiful as it is delicious.
Tips for Success
- Don’t overbake the sponge: The sponge should be soft and moist. Overbaking will make it dry, and the cake may crack when rolling.
- Chill the roll properly: Allow the roll to cool and set in the fridge for the best results. It makes slicing much easier and ensures the filling stays intact.
- Use high-quality chocolate: For the best flavor, use premium dark and white chocolates. They will make a significant difference in the taste of the cream and topping.
Enjoy your chocolatey, nutty masterpiece, and share it with friends and family for a truly indulgent treat!
Keywords: chocolate roll, pistachio cake, dessert recipes, chocolate sponge cake, pistachio desserts, homemade desserts, chocolate and pistachio
