Chocolate rolls

Chocolate roll recipes

A total of 13 recipes posted

Chocolate roll with nuts

I present to your attention a very ordinary and tasty roll from the “Prague” category. :)) I have already said that everything is in our family.

Ingredients

Boiled condensed milk - 200 g
Cocoa powder - 2 tbsp. l.
Refined sunflower oil - 4 tbsp. l.
Milk - 1 tsp.
Wheat flour - 100 g
Baking powder - 1 tsp.
Sugar - 130 g
Salt - 1 pinch
Chicken eggs - 4 pcs.

Roll "Tornado"

Homemade baked goods are the most delicious! Maybe it doesn’t always come out as beautiful as store-bought, but in terms of taste.

Ingredients

Cocoa powder – 12 g
Potato starch - 10 g
Refined sunflower oil – 60 ml
Butter - 200 g
Milk – 85 ml
Wheat flour - 70 g
Sugar - 65 g
Sweet powder - 30 g
Sour cream – 150 g
Snow-white chocolate – 100 g
Chicken eggs - 4 pcs.

Chocolate cherry roll

Our family really loves chocolate baked goods. There is nothing better than chocolate cake or roll. And my husband is all mine.

Ingredients

Boiled water - 2 tbsp. l.
Corn starch - 30 g
Refined sunflower oil - 3 tbsp. l.
Wheat flour - 60 g
Baking powder - 1 tsp.
Sugar - 130 g
Cream 33% – 200 ml
Salt - 1 pinch
Cream cheese - 100 g
Dark chocolate – 100 g
Chicken eggs - 4 pcs.

Chocolate roll “Truffle”

When I saw a recipe for this roll made by one of my friends, I immediately fell in love with it and didn’t calm down until I did.

Ingredients

Instant coffee - 1 tsp.
Espresso coffee – 100 ml
Coffee liqueur – 20 ml
Wheat flour - 100 g
Sweet powder - 2 tbsp. l.
Sweet powder - 150 g
Cream 33% – 400 ml
Lemon juice - 0.5 tsp.
Salt - 2 g
Dark chocolate – 50 g
Black chocolate – 200 g
Chicken eggs - 4 pcs.

Chocolate roll “Strawberries and cream”

I happened to see strawberries at the market in October and couldn’t pass them by. She turned out to be so savory and sweet, which I am not.

Ingredients

Vanillin – 1 g
Cream thickener - 1 tsp.
Cocoa powder - 2.5 tbsp. l.
Fresh strawberries – 250 g
Fresh strawberries – 150 g
Strawberry puree - 2 tbsp. l.
Refined sunflower oil - 1 tbsp. l.
Wheat flour - 0.4 tbsp.
Baking powder - 0.5 tsp.
Sugar - 120 g
Sugar - 2 tbsp. l.
Sweet powder - 1 tbsp. l.
Cream - 250 ml
Chicken eggs - 4 pcs.

Biscuit roll with curd insides

Rolls are a favorite dish of almost all housewives, because rolls are prepared quite quickly and from available goods, and in the end.

Ingredients

Wheat flour - 3 tbsp. l.
Jam - 4 tbsp. l.
Baking powder - 0.5 tsp.
Sugar - 2 tbsp. l.
Sugar - 2 tbsp. l.
Cottage cheese – 300 g
Chicken eggs - 1 pc.
Chicken eggs - 3 pcs.

Puff pastry roll with chocolate and pistachios

Puff pastry has long established itself as a fast way to make sweet and savory pastries. An example of a frisky one.

Ingredients

Water - 2 tbsp.
Sweet powder - 3 tbsp. l.
Puff pastry without yeast - 200 g
Pistachios – 30 g
Chocolate with nuts – 80 g

No-bake chocolate roll

Almost everyone probably associates a no-bake chocolate roll recipe with grinding chocolate chip cookies either.

Ingredients

Peanuts - 1 tbsp.
Vanillin - 0.33 tsp.
Cocoa powder - 4 tbsp. l.
Butter - 40 g
Butter - 40 g
Milk – 150 ml
Milk – 200 ml
Wheat flour - 1 tbsp.
Wheat flour - 2 tbsp. l.
Sugar - 2 tbsp. l.
Sugar - 0.5 tbsp.

Striped sponge roll

I present you with a very tasty and easy-to-make roll, with a fascinating design. I thank my friend for the idea and recipe.

Ingredients

Vanillin - 1 pinch
Boiled water - 100 ml
Cocoa powder – 25 g
Cognac – 15 ml
Instant coffee - 1 tsp.
Wheat flour - 80 g
Baking powder - 18 g
Sugar - 120 g
Sugar - 10 g
Sugar - 1 tbsp. l.
Cream - 200 ml
Salt - 1 pinch
Black chocolate – 100 g
Chicken eggs - 4 pcs.

Chiffon coffee roll with raspberries

I suggest you try the most delicious roll with coffee cream and raspberries. I would like to say that, probably, all the recipes have already been invented.

Chocolate rolls

Chocolate cake roll with prunes

for dough: milk – 250g; fresh yeast – 15g; flour – 350g; cocoa (powder) – 50g; butter – 100g; sugar – 150g; egg (yolk) – 2 pcs.; prunes (pitted) – 50g; for glaze: gelatin – 1 tsp. with a slide (5g); water – 6 tbsp. (about 60ml);

Meringue roll with curd cheese and mango cream

for meringue: egg (whites) – 5 pcs.; sweet powder – 340g; vanilla extract – 1/2 tsp; for cream: curd cheese – 400g; butter – 150g; sweet powder - about 100g; lemon (zest) – 1/2 pcs.; for the inside: fresh mango – 1 pc.; for decoration: those

Chocolate roll with coconut custard

dough for sponge roll: egg – 4 pcs.; sweet powder – 120g; vanilla essence – 1 tsp; flour – 100g; cocoa powder – 20g; for custard coconut cream: coconut cream – 200 ml; egg (yolk) – 2 pcs.; sweet powder – 20g; corn starch

Cake “Strawberry in champagne”

for the main sponge cake “La Gioconda”: flour – 12g; almond flour – 40g; sweet powder – 40g; eggs – 60g; proteins – 36g; sugar – 12g; butter – 8g; for cigarette sponge cake: butter (soft) – 30g; sweet powder – 30g; flour – 30g; protein

Cake “Yule log” (sponge roll “Christmas log”)

for dough: flour – 1/2 cup; testicle – 5 pcs.; vanilla extract – 1 tsp; sugar – 1/2 cup (+ 2 tbsp); salt – 1/4 tsp; butter (melt and cool) – 1/4 cup; sweet powder – 2 tbsp. l.; for espresso syrup: espresso coffee (or any

Chocolate roll with raspberries

egg (separate the whites from the yolks), sweet sand, salt, cocoa powder, raspberry jam, custard, raspberries, mint leaves.

section: Rolls (sweet)

Chocolate roll with cookies

butter, sugar, cocoa, egg, cookies, peeled nuts, water.

section: Rolls (sweet)

Chocolate roll

flour, egg, chocolate, sugar, butter, egg (yolk), sugar, instant coffee, cocoa (powder), vanillin.

section: Rolls (sweet)

Roll with chocolate and caramel

flour, cocoa (powder), sugar, salt, yeast (dry), milk, butter, corn syrup (black), pecans, chocolate (milk), brown sugar, cinnamon (ground).

section: Rolls (sweet)

Chocolate Cinnamon Rolls

chocolate (broken into pieces), nuts (ground), honey, ready-made cinnamon rolls (frozen).

section: Rolls (sweet)

Roll dance

flour – 400g, sugar – 500g, sour cream – 500 ml, baking powder – 2 tsp, cocoa – 3 tbsp, egg – 3 pcs., egg – 8 pcs., sugar – 16 tbsp, flour – 16 tbsp, baking powder – 2 tsp, poppy seeds – 2 cups, sugar – to taste, butter – 2 tbsp, boil.

Mint chocolate roll with raspberries

egg (divided into yolks and whites), sugar, chocolate (melt), cream (fat), mint (freshly chopped), sweet powder, raspberries, mint (for decoration).

section: Rolls (sweet)

Roll with ice cream and cinnamon

flour, baking powder, salt, cocoa (plus a little extra for sprinkling), cinnamon, cinnamon (ground), eggs (yolks and whites), sugar, sugar, vanilla essence, vanilla ice cream, cream (fat), chocolate chips (quick for decoration).

section: Rolls (sweet)

Pancake-chocolate roll

sour cream, natural yogurt, wheat flour, milk, egg, chocolate custard (packaging), sugar, vegetable oil, salt.

section: Pancake rolls

Cherry pancake roll

cherry, egg, flour, potato starch, baking powder, mineral water (carbonated), brown sugar, chocolate liqueur, vegetable oil, salt, curd cheese, cream (33-38%), sweet powder, milk chocolate.

section: Pancake rolls

Meringue roll with reddish currant jam and chocolate cream

egg (white), salt, brown sugar, cream (33%), sweet powder, orange or lemon zest, dark chocolate, red currant jam.

section: Rolls (sweet)

Chocolate roll with raspberries

egg, sweet powder, wheat flour, baking powder, cocoa powder, dark chocolate, cream (heavy, raspberries, sweet powder.

section: Rolls (sweet)

Chocolate roll with raspberry cream

cream (35-38%), bitter chocolate, raspberries, sweet sand, egg, sweet powder, cocoa, sea salt, coffee drink.

section: Rolls (sweet)

Sponge roll with kiwi, strawberries and creamy insides

flour, egg, sugar, cream (33%), mascarpone, sweet powder, gelatin, strawberries, kiwi, strawberry syrup - 3 tbsp., cream (33%), chocolate.

section: Rolls (sweet)

Sponge roll with blueberries, custard and chocolate glaze

egg, flour, sugar, soda, milk, flour, butter, egg (yolk), sugar, blueberries, blueberry jam, cocoa, sugar, sour cream, butter.

section: Rolls (sweet)

Chocolate roll with snow-white chocolate and sea buckthorn cream

egg, sugar (60 for dough, 40 for sea buckthorn), flour, cocoa powder, water (hot), cream cheese, butter, snow-white chocolate, sea buckthorn, soy sauce.

section: Rolls (sweet)

Chocolate sponge roll with custard

flour, egg, baking powder, sugar, cocoa powder, vanilla sugar, vegetable oil (for greasing), milk, sugar, egg, flour, butter.

section: Rolls (sweet)

Chocolate roll with whipped cream and cherry jam

egg, sugar, wheat flour, cocoa powder, baking powder, cherry confiture (for soaking and cream), cream (35%), sugar, sugar, dark chocolate (75%), water, walnuts.

section: Rolls (sweet)

Chocolate roll with ice cream

egg (white and yolk), sugar, wheat flour, cocoa powder, vanilla sugar, baking powder, salt, ice cream.

section: Rolls (sweet)

Christmas chocolate roll with cheese cream and cherry

wheat flour, corn flour, cocoa powder, soda, egg, cane sugar, water (hot), cream cheese, butter, sweet powder, cocoa powder, cherries, condensed milk.

section: Rolls (sweet)

No-bake chocolate coconut roll (made from cookies)

cookies (crumbly), cocoa powder, water or milk (cool), coconut flakes, butter, sweet powder.

Chocolate roll with chocolate cream

If you love chocolate baked goods, then be sure to save this recipe. A very soft, juicy chocolate sponge cake and lots and lots of cream based on cream and natural dark chocolate. Is it possible to resist such a temptation?

As in working with any other baked goods, there are some subtleties in making the sponge roll, cream and assembling the product. For example, in order for the shortbread to be porous, it must be baked immediately after kneading the dough. And so that it does not crumble when folding, you should not overdry it in the oven; you should also allow time to cool under a wet towel and be sure to soak it in syrup. All the secrets are in the step-by-step recipe with photos so that the chocolate roll with chocolate cream comes out perfect!

Ingredients

chicken eggs – 3 pcs.
sugar – 80 g
salt – 1 chip.
wheat flour – 65 g
black cocoa powder – 15 g

water – 3 tbsp. l.
sugar – 2 tbsp. l.
cognac – 1 tbsp. l.

for chocolate cream:

33% cream – 200 g
dark chocolate – 90 g

Manufacturing

First, let's prepare the cream - it's best to create it in the evening, because it needs to sit overnight (that is, in the dark) in the refrigerator. We will prepare chocolate cream using cream with a fat content of 33% (with the lowest fat content it will not whip) and a chocolate bar (traditional dark chocolate with a cocoa bean content of 49% or higher). So, pour the heavy cream into the saucepan. Chop the chocolate bar as finely as possible with a knife. And mix the chocolate chips with cream.

Place the saucepan on low heat. Stirring constantly, slowly heat the cream until the chocolate is completely dissolved. The temperature does not have to exceed 45 degrees! It is best to stir with a silicone spatula, because it is convenient to remove pieces of chocolate from the walls of the saucepan and the mixture does not burn. As a result, the chocolate pieces should melt completely. Remove the saucepan from the heat, cover with a lid and leave it like that until it cools completely.

When the mixture has cooled, put it in the refrigerator for 6-8 hours (at night (that is, in the dark) ). Then beat with a mixer - after 5 minutes it will thicken, you will get a fluffy and homogeneous chocolate cream, tender and deliciously smelling of chocolate. Store it in the refrigerator until use.

Preparing the impregnation for the roll. Heat the water in a saucepan, add sugar and heat, stirring constantly until it is completely dissolved. Once it boils, remove the syrup from the stove. Add a little cognac, whiskey or rum to the cooled sweet syrup (if the roll is for children, then do not add alcohol, use a couple of drops of vanilla essence instead).

Bake a chocolate sponge cake. Immediately turn on the oven to preheat to 180 degrees. Mix and sift the flour together with cocoa powder.

Separately in a deep container, beat the eggs with a pinch of salt until foamy, add sugar evenly, continue beating for at least 10 minutes. The mass should be fluffy and increase in size by approximately 2-3 times, and the grains of sugar should completely dissolve. The mixer should leave marks that remain on the surface for several seconds.

Now add flour mixed with cocoa. Mix the mixture with a spatula (not a mixer!) from the edges to the middle, so as not to precipitate the beaten eggs. You should get a homogeneous and fluffy biscuit dough with an abundance of small bubbles.

After kneading, immediately pour it onto a baking sheet lined with baking paper (no need to lubricate it with anything). We level it with a spatula so that the thickness of the cake is approximately 1 cm over the entire area. You can bake on a regular baking sheet in a 4-burner oven or in a special rectangular shape, there is no fundamental difference.

Immediately place the baking sheet in the oven, preheated to 180 degrees. Bake the chocolate sponge cake for 12-14 minutes. There is no need to overdry it. The thickness of the crust is small, so it will cook quickly. We determine readiness by pressing - the cake should spring slightly under your fingers, be baked over the entire area, without wet areas.

While the biscuit is baking, prepare a towel - moisten it with cool water and wring it out well. Place an unstained piece of parchment paper on a work surface and sprinkle it with sweet powder. Place the hot, newly baked sponge cake on powdered parchment without removing the paper, and cover with a damp towel on top. And leave it like this for 15-20 minutes.

Assembling the chocolate roll . When the sponge cake has cooled, remove the towel and the top paper on which it was baked - the moisture from the towel will steam it and it will be very easy to create. Trim the edges (they will be used for decoration). Using a brush, soak the biscuit with sweet syrup.

Lubricate with chocolate cream - spread it in a thicker layer at the edge closest to you, and on the back side leave approximately 1 cm of the sponge cake without cream (this makes it easier to roll). Leave 2 tablespoons of cream to decorate the finished roll.

Roll it up, tearing it off and pushing the bottom sheet of paper away from you. Wrap in the same baking paper and put in the refrigerator for 2 hours.

We decorate at our discretion - cover the surface with the remaining cream, decorate with pieces of chocolate, crumbs from biscuit scraps, sweet sprinkles, etc. It is not necessary to drizzle with glaze; the roll already has a pronounced chocolate taste.

The chocolate roll goes great with a cup of tea or coffee. It is very affectionate and tasty, and the smell makes you crazy! I hope you enjoy the recipe. Enjoy your tea!

Chocolate roll "Czech"

Chocolate roll is a beautiful confectionery product, the first name of which will take your breath away and whet your appetite, so you want to quickly pour yourself a cup of fragrant hot tea and cut off a delicate sponge ring with layers of thick and rich cream. In my own life I have tried various versions of sponge rolls, and almost all of them deserved sincere admiration and praise, but one of the most beloved types of similar baked goods in my family is a chocolate roll with black glaze and chocolate cream, which is found in stores from time to time and a cafe under the moderate name “Czech”. The recipe for this roll comes from the famous and incredibly delicious chocolate cake “Prague,” which was invented back in Russian years by the chef of the capital’s restaurant of the same name and very quickly gained enormous popularity and love among the people. And thus, the “Czech” roll is a lighter version of this wonderful chocolate dessert, which, nevertheless, thanks to its beautiful appearance and completely balanced taste, can fully lay claim to the role of a unique celebratory cake.

The Czech chocolate roll is quite easy to make, so the recipe that I want to give here is accessible even to beginners. A light and tender chocolate sponge cake is baked for it, which comes out elastic and flexible, therefore it rolls up effortlessly, without breaking or causing other problems that one has to face from time to time in the process of forming a roll. Traditional buttercream with the addition of cocoa is easy to prepare and has such a pleasant and rich smell and taste that virtually all adults and children, without exception, adore it, while some of them are not even averse to licking the container and beaters from the mixer while waiting until they can finally taste the roll itself 🙂 And this beautiful confectionery product is completed with a very thick and velvety dark brown glaze, which serves as an impeccable decoration for the roll and best emphasizes its pronounced chocolate taste. For all lovers of the Prague cake or other chocolate pastries with the traditional combination of tender sponge cake and butter cream, the delicious Czech roll will be a real discovery and will probably be included in the list of favorite homemade desserts for special or everyday tea parties!

Necessary information

Difficulty level:	3*	Serving Size:	75 g
Preparation time:	2 hours	Calorie content per serving:
Number of servings:	8	Cost of one serving:	22 rub.

How to prepare biscuit chocolate roll with chocolate cream - recipe for Czech chocolate roll step by step with photos

INGREDIENTS:

75 g flour
15 g cocoa powder
90 g sugar
3 huge testicles

120 g softened butter
90 g sugar
90 ml milk
1 tbsp. l. starch
1 tsp. cocoa powder
1 tsp. cognac

50 g dark chocolate
30 g butter

COOKING METHOD:

Chocolate sponge cake for roll

1. In order to bake a celebratory chocolate roll with chocolate cream and Czech glaze, you first need to knead the dough and bake a narrow sponge cake. To do this, place eggs and sugar in a mixing container.

2. Beat the eggs with sugar using a mixer or food processor at high speed for 3 - 5 minutes until their size increases by 2 - 3 times.
3. Mix cocoa with flour and sift, then add this mixture into the dough in two additions, kneading it well with a spoon or a special spatula.
4. The dough for a chocolate sponge cake should turn out to be quite watery and certainly well mixed, because in a narrow layer of the roll all the lumps will be clearly visible.
5. Line a regular large oven tray with parchment and grease it with butter, then pour in the dough and use a spatula to spread it over the entire surface in the form of a rectangle measuring approximately 25 x 35 cm.

6. Bake the biscuit in an oven preheated to 185°C for approximately 13 - 15 minutes. With all this, it is very important not to overcook it in the oven, because a dry biscuit will break and rolling it into a careful roll will be quite a difficult task. You can check the readiness of the sponge cake with a toothpick, but since it is quite narrow, a dry and porous surface will also be a sure sign that it is time to remove it from the oven.

Butter chocolate cream

7. The chocolate sponge cake for the roll should be removed from the baking sheet and cooled, and in the meantime you should start making the butter cream.
To do this, pour sugar into a small saucepan or ladle and pour 70 ml of milk over it. The remaining milk (20 ml) should be poured into a glass and dilute potato or corn starch in it. 8. Then you need to bring the milk and sugar to a boil, pour in the diluted starch and cook the mixture over low heat for 2 - 3 minutes until it noticeably thickens. Remove the purchased milk syrup from heat and cool to room temperature.

9. Place the softened butter in a bowl and beat vigorously with a mixer for a minute.

10. Then add milk syrup to the butter in portions and beat everything again until a homogeneous, smooth mixture.
11. At the very end, add cocoa powder and, if desired, a spoonful of cognac, whisk everything and the chocolate buttercream for the Czech roll is ready.

Chocolate roll "Czech"

12. When the biscuit has cooled to room temperature, you need to turn it over onto another sheet of parchment, then carefully remove the paper on which it was baked.

Distribute chocolate cream over the entire surface of the sponge cake, but unevenly - on the side that you begin to wrap (long), the layer of cream should be the thickest, and on the other side, on the contrary, narrow.
This is due to the fact that during the process of rolling the roll, the cream will be squeezed out and thus its thickness will be evenly equalized. Then you need to roll everything into a tight roll, wrap it in parchment, foil or film and leave it in the refrigerator for about a day.
In principle, this is an optional stage and the production of the roll can be completed on the same day, just without standing it will turn out a little more dry, but nevertheless, still very tasty. 13. At the last step, you need to create chocolate glaze to decorate the roll. To do this, place the broken chocolate and diced butter in a small bowl and melt everything in the microwave for 2 minutes at maximum power, then mix everything thoroughly until the gooey chocolate and liquid butter merge into a single homogeneous mass.

14. Using a culinary brush, apply chocolate glaze to the entire surface of the roll and until it has hardened, you can create some kind of pattern or relief on it, since no other special decorations are provided in the traditional Czech roll recipe.

Then the roll needs to be put in the refrigerator for about 1 hour so that the chocolate glaze on it completely hardens. Before serving, the “Czech” chocolate roll should be cut with a sharp knife into careful, beautiful rings, which can act as very tasty unique cakes for a festive table or just for a cup of coffee or tea.
Bon appetit!