Chocolate Roll with Milk Cream Recipe
This decadent chocolate roll with milk cream is a delightful dessert that’s perfect for any occasion. Its light and fluffy cocoa sponge cake paired with a rich and smooth milk cream filling creates a combination that is sure to impress. The recipe yields a stunning dessert, and the preparation process is simple, making it ideal for both beginner and seasoned bakers. Serve this treat chilled, beautifully decorated with a whipped milk cream topping, for a perfect indulgence.
Ingredients:
For the Chocolate Sponge Cake:
| Ingredient | Amount |
|---|---|
| Eggs | 4 |
| All-purpose flour (00) | 35g |
| Sugar | 80g |
| Honey | 10g |
| Vanilla bean | 1 |
| Unsweetened cocoa powder | 25g |
| Powdered sugar | q.b. |
For the Milk Cream:
| Ingredient | Amount |
|---|---|
| Whole milk | 400g |
| Heavy cream | 150g |
| Vanilla bean | 1 |
| Honey | 1 tsp |
| Sugar | 80g |
| Cornstarch (cornflour) | 40g |
| Dark chocolate chips | 50g |
Instructions:
Step 1: Prepare the Milk Cream Filling
To begin, start with preparing the milk cream filling. In a small saucepan, heat 300g of whole milk and the sugar together over medium heat. While the milk is warming, slice the vanilla bean lengthwise, scraping out the seeds using a small knife. Add the vanilla seeds into the warm milk mixture. Stir occasionally to ensure the sugar dissolves evenly.
Next, pour the remaining cold milk into a separate bowl and dissolve the cornstarch in it. Once the sugar has completely dissolved in the warm milk, add the cornstarch mixture, stirring continuously with a whisk to prevent any lumps from forming.
Keep cooking the mixture on medium heat, whisking constantly, until the cream thickens and becomes smooth. Once the cream has reached the desired consistency, remove it from the heat and transfer it to a bowl. Let it cool to room temperature, then place it in the refrigerator to chill.
Step 2: Prepare the Chocolate Sponge Cake
While the milk cream is chilling, move on to making the chocolate sponge cake. In the bowl of a stand mixer, add the 4 eggs and honey. Split the vanilla bean lengthwise and scrape the seeds into the bowl, adding them to the egg mixture. Begin whisking the ingredients on medium speed until the mixture becomes light, fluffy, and pale in color.
Once the egg mixture is ready, sift the cocoa powder and all-purpose flour together in a separate bowl. Gradually add the dry ingredients into the egg mixture, one tablespoon at a time. Mix gently after each addition until the batter is smooth and homogeneous.
Prepare a baking tray by greasing it with butter and lining it with parchment paper. The tray should be approximately 38×30 cm in size. Pour the prepared batter onto the tray, spreading it out evenly with a spatula to ensure it’s level.
Step 3: Baking the Sponge Cake
Preheat the oven to 200°C (or 180°C if using a convection oven). Bake the chocolate sponge cake for about 8-10 minutes in a static oven (or 6-8 minutes in a convection oven). The baking time should be short as the cake needs to remain soft and flexible. Once baked, remove the cake from the oven and carefully transfer it to a flat surface while it’s still warm. Dust the surface of the cake generously with powdered sugar.
Step 4: Whip the Cream
While the sponge cake is cooling, prepare the whipped cream. In a separate bowl, take the chilled heavy cream and whip it until stiff peaks form. Gently fold the whipped cream into the cooled milk cream mixture, using a spatula to combine the two until smooth and airy. Be careful not to deflate the cream.
Step 5: Assembling the Roll
Once the chocolate sponge cake has cooled, carefully remove the parchment paper. Spread the milk cream filling evenly over the surface of the cake. Sprinkle the dark chocolate chips on top of the cream. Starting from the longer side of the cake, gently roll it up with the help of the parchment paper, ensuring the filling stays intact.
Wrap the rolled cake tightly in parchment paper and then in plastic wrap, securing both ends as you would with a candy wrapper. This will help to compact the roll and keep it in shape. Place the roll in the refrigerator to set for at least 2 hours, allowing the cake to firm up and the flavors to meld together.
Step 6: Final Decoration
Before serving, unwrap the chocolate roll and place it on a serving platter. If you have reserved any milk cream, transfer it to a piping bag without a nozzle, or simply use a small hole to pipe zigzag lines across the surface of the roll for decoration.
Slice the roll into portions and serve chilled. The combination of the rich cocoa sponge cake and the creamy, sweet milk filling will be a hit at any gathering or celebration.
Enjoy your Chocolate Roll with Milk Cream – a treat that promises to be both visually stunning and deliciously satisfying.
Nutritional Information (Per Serving – Approx. 1 Slice):
| Nutrient | Amount |
|---|---|
| Calories | 300 kcal |
| Protein | 3g |
| Carbohydrates | 42g |
| Fat | 15g |
| Saturated Fat | 8g |
| Fiber | 2g |
| Sugar | 28g |
| Sodium | 50mg |
This recipe is a perfect indulgence for chocolate lovers, combining the richness of cocoa with the smoothness of the milk cream. The light texture of the sponge contrasts beautifully with the creamy filling, and the dark chocolate chips add an extra touch of decadence. Perfect for special occasions or as a sweet treat to enjoy with family and friends.
