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Cocoa roll with milk cream

17/11/2023

The cocoa roll with milk cream is a delicious and elegantly pleasant dessert. Here is the recipe:

Ingredients

For the cocoa sponge cake:

  • 4 eggs
  • 120 g of sugar
  • 100 g of 00 flour
  • 20 g of unsweetened cocoa powder
  • A pinch of salt

For the milk cream:

  • 500 ml of milk
  • 1 vanilla pod or vanilla extract
  • 4 egg yolks
  • 120 g of sugar
  • 40 g of 00 flour or cornstarch

Optional:

  • Powdered sugar for decorating
  • A few drops of dark chocolate for garnish

Preparation

For the cocoa sponge cake:

  1. Begin by separating the yolks from the whites.
  2. Whisk the yolks with half the sugar until you get a light and frothy mixture.
  3. In a separate bowl, whip the whites with a pinch of salt, gradually adding the remaining sugar until you get a firm and glossy meringue.
  4. Gently fold the whipped whites into the yolk mixture, alternating with the previously sifted flour and cocoa, being careful not to deflate the mixture.
  5. Pour the batter into a rectangular tray lined with parchment paper and level it with a spatula.
  6. Bake in a preheated oven at 180 °C for about 12 minutes.
  7. Once baked, turn the sponge cake onto a damp kitchen towel, roll it up gently and let it cool.

For the milk cream:

  1. Heat the milk with the split vanilla pod to let the seeds out until it is about to boil.
  2. In a bowl, beat the yolks with the sugar until light and frothy, then incorporate the sifted flour.
  3. Remove the vanilla pod from the milk and pour the milk in a thin stream into the yolk mixture, stirring constantly.
  4. Return the mixture to the heat, continuing to stir, until the cream thickens.
  5. Transfer the cream to a bowl and cover it with cling film in contact. Let it cool completely.

Filling and rolling:

  1. Gently unroll the sponge cake.
  2. Spread the milk cream over the surface, then roll the cake up again using the kitchen towel.
  3. Wrap the roll in plastic wrap and let it rest in the refrigerator for a couple of hours.

Decoration:

  1. Before serving, sprinkle the cocoa roll with powdered sugar and decorate with dark chocolate drops to taste.

The cocoa roll with milk cream is a timeless classic, perfect for dessert or an afternoon tea. It can be served as it is or accompanied by a chocolate sauce or fruit coulis to add extra flavor and texture contrast.

Curiosity

If you wish to add an extra touch of flavor and create an even more indulgent variation, you can moisten the sponge cake with rum syrup or add chopped hazelnuts to the cream. Each addition customizes the recipe and makes your roll unique!

Cocoa roll with milk cream