Usuba
Sponge Cake Roll with Chocolate-Nut Cream
Airy sponge roll with delicate dark chocolate cream, whipped cream, and crispy hazelnut pieces. A light and elegant dessert dish for a festive table.
- Total
- 70 min
- Standard serving
- 232 g
Ingredients
Total 10
Instructions
- 1
Step 1
Whisk the egg yolks with sugar until light and fluffy.
- 2
Step 2
Add sifted wheat flour and mix until smooth.
- 3
Step 3
Whip the egg whites into stiff peaks, add the starch and mix.
- 4
Step 4
Combine the egg whites with the yolk mixture and gently stir until smooth.
- 5
Step 5
Line a baking sheet with parchment paper and brush it with butter.
- 6
Step 6
Spread the dough onto a baking sheet and distribute it evenly in a layer about 1 cm thick.
- 7
Step 7
Bake the sponge cake in a preheated oven for 12–15 minutes until golden brown. Transfer it to a slightly damp towel and immediately, using the towel to help, carefully roll it into a log. Remove the towel.
- 8
Step 8
For the cream: break the dark chocolate into pieces, place it in a saucepan, add 5 teaspoons of cream and melt it in a water bath.
- 9
Step 9
Whip the remaining cream into stiff peaks.
- 10
Step 10
Combine the whipped cream with melted chocolate and mix.
- 11
Step 11
Crush the hazelnuts in a mortar, leaving pieces of various sizes.
- 12
Step 12
Add nuts and 1 teaspoon of powdered sugar to the chocolate-butter mixture, stir well.
- 13
Step 13
Spread the unrolled sponge cake generously with chocolate cream, then roll it up again into a roll and sprinkle with the remaining powdered sugar.
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