Decadent Chocolate Cream Cheese Roll

Chocolate, delicious, soft, airy, with a delicate filling! A sponge roll with cream cheese will turn out much tastier than store-bought. You choose the ingredients yourself. Itʼs so delicious — words canʼt describe it! You can decorate with any seasonal fruits and berries.
cook time: 1h 30 min
Ruby Colston
Decadent Chocolate Cream Cheese Roll

Nutrition Facts (per serving)

254
Calories
15g
Fat
25g
Carbs
8g
Protein

Ingredients (8 portions)

Dough:

Sugar 130 g
Wheat flour 70 g
Cocoa 30 g
Eggs 5 pc
Vanilla extract 1 tsp
Salt 1 g

Cream:

Cream 250 g
Cream cheese 200 g
Powdered sugar 80 g

Decoration:

Figs 200 g

Recipe instructions

Step 1

Step 1
How to make biscuit roll with cream cheese? Very simple! First, prepare the necessary ingredients for the dough. Take the highest grade flour, select large eggs. If the eggs are small, use one more. It is also better to take high-quality cocoa. I have a gold label. Cocoa like Nesquik will not work here. You can replace vanilla flavoring with a pinch of vanillin. For decoration, you can use any fruit or berries, fresh or frozen.

Step 2

Step 2
Divide the eggs into yolks and whites, being careful not to get a drop of yolk into the whites. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam.

Step 3

Step 3
Beat the egg whites with a mixer into a fluffy, stable foam, gradually adding salt, sugar and vanilla extract. The whisk mark of properly beaten egg whites should remain.

Step 4

Step 4
Then, continuing to beat, add the yolks one at a time. The mass will liquefy slightly.

Step 5

Step 5
Sift the flour with cocoa and gradually add it into the dough in several additions, gently mixing it from top to bottom with a spatula. When stirred, the dough crunches slightly, but at the same time retains its fluffiness. It may take you more or less flour than it did for me. Focus on the consistency of the dough.

Step 6

Step 6
This is how the finished dough turns out — homogeneous, without flour lumps, soft, fluid and airy.

Step 7

Step 7
Line a baking sheet with parchment and lightly grease it with vegetable oil. In this case, it is better to wipe off excess oil with a napkin. If your parchment is already oiled, you do not need to oil it additionally. Pour out the dough and smooth it out. I have a standard baking sheet measuring 30x40 cm. Bake in an oven preheated to 220°C for 6-8 minutes. It is important not to overcook the biscuit, otherwise it will dry out and may break when folded. Determine the time according to your oven.

Step 8

Step 8
A properly prepared biscuit should spring back when pressed. Immediately place a sheet of clean parchment on the finished sponge cake and turn the cake over. Remove the parchment it was baked on and cover with cling film. Refrigerate. Some housewives immediately roll the cake into a roll to make the dough easier to roll later.

Step 9

Step 9
While the cake is cooling, prepare the cream. Cream needs a fat content of 33% or higher. Cream cheese, no additives. You can add more or less powdered sugar to suit your taste.

Step 10

Step 10
Remove the cream cheese from the refrigerator in advance. It should be at room temperature. Mash it well with a spoon to make it easier to combine with the delicate cream.

Step 11

Step 11
Beat cold cream with powdered sugar until soft peaks form. There is no need to beat the mixture vigorously. A trace of the whisk should remain, the mass is thick but fluid.

Step 12

Step 12
Place mashed cream cheese at room temperature over the cream. Beat everything until smooth.

Step 13

Step 13
You shouldn’t beat the mixture for a long time, otherwise the cheese may become flakes and the cream will whip into butter. As soon as a homogeneous smooth mass has appeared, you can remove the mixer.

Step 14

Step 14
Apply the cream to the cooled cake in an even layer, leaving a little cream for decorating the top.

Step 15

Step 15
Roll the sponge cake into a tight roll, helping yourself with the parchment on which the cake lies.

Step 16

Step 16
Brush the top of the roll with the remaining cream. For texture, run a fork over the surface of the cream. You will get beautiful stripes. Lightly sprinkle cocoa on top of the roll. Place the roll in the refrigerator for 3 hours or overnight.

Step 17

Before serving, you can additionally decorate the roll with fresh seasonal fruits and berries and mint. Bon appetit!

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