Chocolate roulade with sour cream

Name: Chocolate roulade with sour cream
Total time: 1 h 30 min
Ingredients: 4 eggs; 100 g sugar; 80 g flour; 20 g BAM cocoa powder; 1 teaspoon baking powder; 200 g sour cream; 100 g powdered sugar; 100 g BAM dark chocolate; 200 ml whipping cream

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Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 9

When you want a dessert that combines simplicity with exceptional flavour, chocolate roulade with sour cream is the perfect choice. This classic dessert, known for its lightness and delicate creamy texture, brings a feeling of homeliness and satisfaction with every bite. Chocolate roulade is a popular choice for a variety of occasions, from holidays to everyday pleasures, combining the rich taste of chocolate with the freshness of sour cream. When made, it is not only an aesthetically pleasing dessert, but also one that is simple to prepare and promises great results.

The sponge base of this roulade is light and airy, making it easy to roll up and create the perfect roll. The combination with the creamy chocolate mixture ensures a rich and irresistible flavour that complements the sour cream perfectly. This sour touch of cream acts as a contrast to the sweetness of the chocolate, creating a balance of flavours that we simply adore.

Chocolate roulade with sour cream is not only delicious, but also visually appealing. When it is served, its beautiful appearance, with the chocolate cream hiding in the light sponge, impresses us and attracts the attention of everyone present. In addition, this dessert is perfect to prepare in advance, as it can be cooled and set in the fridge, allowing it to be prepared even days in advance.

Whether served on special occasions or simply as a sweet reward after a long day, the chocolate roulade with sour cream is sure to bring joy and satisfaction. Its simplicity and delicious result make it a popular choice for all lovers of sweet treats.

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Chocolate roulade with sour cream

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 9

Ingredients:

For the biscuit:

4 eggs
100 g sugar
80 g flour
20 g BAM cocoa powder
1 teaspoon baking powder

For the cream:

200 g sour cream
100 g powdered sugar
100 g BAM dark chocolate
200 ml whipping cream

Instructions:

PREPARATION:

1. Step

Preheat the oven to 180°C.

Whisk the eggs and sugar until the mixture is light and frothy. Then add the flour, BAM cocoa powder and baking powder and mix well. Pour the mixture onto a baking tray lined with baking paper and bake for about 10-12 minutes. When the sponge cake is baked, immediately place it on a clean kitchen cloth, sprinkle with a little sugar and roll it into a log. Leave the sponge to cool completely.

2. Step

Meanwhile, prepare the custard - melt the BAM dark chocolate over steam and leave to cool slightly. Mix the sour cream and icing sugar until the sugar has dissolved. Then whip the whipping cream and fold it carefully into the sour cream mixture. Add the melted chocolate and mix well to form a uniform cream.

3. Step

When the sponge cake has cooled, carefully unroll it. Spread the chocolate cream evenly over the sponge. Then roll back up and refrigerate for at least 1 hour to set the custard and allow the flavours to bind.