Chocolate Rolls with Unagrande Chocolate Ricotta Cream

Baking and Desserts | Italian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chocolate Rolls with Unagrande Chocolate Ricotta Cream

Ingredients

Chicken Egg - 4 pieces
Sugar - 5.3 oz
Wheat Flour - 3.5 oz
Baking Powder - 1.8 oz
Cocoa Powder - 2 tablespoons
10% cream - 5 fl oz
Cheshire Cheese - 8.8 oz
Raspberry leaves - 3.5 oz
Fresh Berries - 1.8 oz
Powdered Sugar - 1.8 oz
Vanilla salt - 1.8 oz
Espresso - 1 fl oz
Chopped almonds - 4 tablespoons

Step by Step guide

Step 1

Beat the eggs with regular and vanilla sugar until fluffy. Sift the flour, mix it with baking powder and cocoa. Gently fold in the beaten egg mixture to avoid lumps. Pour the resulting batter into a greased baking tray approximately 40x20 cm and bake for 30 minutes at 356°F. Check the readiness of the cake by piercing it with a skewer — it should come out clean and dry. Let the cake cool. Then carefully remove it from the tray to avoid damage. Cut it lengthwise into 2–3 thin layers using a bread knife.

Step 2

For the cream, whip the cream with powdered sugar until airy. Fold in the Unagrande chocolate ricotta, softened butter, crushed roasted almonds, and cold coffee. Mix well until smooth.

Step 3

Soak the prepared layers with coffee, spread a thin layer of ricotta cream on top, and roll them up. Place in the refrigerator.

Step 4

For the sauce, combine the berries with sugar in a saucepan, place over high heat, and cook for 5–7 minutes. Remove from heat and blend into a puree with an immersion blender. If desired, strain the sauce for a smoother texture. Let it cool.