Pumpkin Roll with Ricotta and Chocolate Chips
Category: Desserts
Serves: 8
This Pumpkin Roll with Ricotta and Chocolate Chips is a perfect dessert to indulge in during the fall season or whenever you’re craving something sweet with a touch of spice. The soft, moist cake filled with a creamy ricotta mixture and chocolate chips creates a delightful contrast in flavors and textures, making it a showstopper for any occasion. Easy to prepare yet impressive enough for guests, this roll will be loved by all.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Egg yolk | 1 |
| Honey | 20g |
| Sugar | 90g |
| All-purpose flour | 80g |
| Potato starch (cornstarch) | 20g |
| Ground cinnamon | 1 pinch |
| Nutmeg | To taste |
| Pumpkin (pureed) | 250g |
| Ricotta cheese (whole milk) | 400g |
| Powdered sugar | 100g |
| Orange zest | 1 |
| Chocolate chips | 70g |
| Unsweetened cocoa powder | To taste |
Instructions
Step 1: Prepare the Pumpkin Puree
Start by cutting the pumpkin into slices. Add a pinch of grated nutmeg to infuse a warm, spicy flavor into the pumpkin. Blend the pumpkin slices in a food processor until you achieve a smooth, homogenous puree. Set the puree aside for later.
Step 2: Make the Biscuit Cake
In a stand mixer fitted with the whisk attachment, beat 3 whole eggs and 1 egg yolk together. Add the honey and continue to mix on medium speed for 10 minutes until the mixture is fluffy and light. Gradually add half of the sugar and the potato starch, followed by the sifted pumpkin puree. Ensure that the mixture is well combined.
Step 3: Bake the Biscuit Cake
Preheat the oven to 200°C (392°F) for static heat or 180°C (356°F) for fan-assisted heat. Line a 30×40 cm (12×16 inch) baking sheet with parchment paper and grease the paper lightly with butter. Pour the batter onto the prepared sheet and spread it evenly with a spatula. The layer should not be thicker than 7mm.
Bake in the preheated oven for about 18 minutes. If you’re using a fan oven, reduce the time to 8-10 minutes. Check the cake’s doneness by gently pressing it; it should spring back.
Step 4: Cooling and Rolling the Cake
Once baked, remove the cake from the oven and immediately invert the baking sheet onto a clean surface lined with another sheet of parchment paper. Allow the cake to cool for about 1 hour at room temperature, ensuring it doesn’t stick.
Step 5: Prepare the Ricotta Cream Filling
While the cake cools, prepare the ricotta filling. Sift the ricotta at least twice to remove excess moisture and make the texture smoother. In a mixing bowl, combine the ricotta with powdered sugar and orange zest. Stir gently to incorporate, making sure the mixture is well blended and smooth.
Step 6: Assemble the Roll
Once the cake has cooled, place it on a clean work surface with the parchment paper still underneath. Carefully peel off the top sheet of parchment. Spread the ricotta filling evenly over the cake, then sprinkle the chocolate chips over the top for added sweetness and texture.
Starting from one edge, gently roll the cake into a log, using the parchment paper to help guide it. Be careful not to tear the cake as you roll it. Once rolled, wrap the cake in a fresh sheet of parchment paper, securing the ends like a candy wrapper. This will help it set in the fridge.
Step 7: Chill and Serve
Place the rolled cake into the refrigerator for at least 2 hours to allow the flavors to meld and the cake to firm up. Once chilled, slice the roll into 8 pieces and serve. Enjoy your Pumpkin Roll with Ricotta and Chocolate Chips as a perfect autumn treat or a delightful dessert for any gathering!
This dessert not only tastes amazing but also has a rich history of being enjoyed during seasonal festivities. It’s guaranteed to be a hit at any party or family dinner!
Pro Tip: You can dust the top of the roll with a little extra cocoa powder or powdered sugar for an added touch of sweetness before serving.
