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Christmas roulade with chocolate cream

Christmas roulade with chocolate cream

Name: Christmas roulade with chocolate cream
Total time: 1 h
Ingredients: 4 large eggs; 100 g sugar; 100 g flour; 1 teaspoon baking powder; 2 tablespoons BAM premium cocoa spread; 200 g BAM milk chocolate; 250 ml whipping cream; 50 g butter; 1 teaspoon BAM vanilla paste; Powdered sugar for sprinkling; Christmas decorations (optional)

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 11

Using BAM milk chocolate and BAM premium cocoa spread, you will create a rich, creamy texture and a deep chocolate flavour that will enchant any sweet tooth. This roll is not only delicious but also visually appealing, making it ideal for your festive feast. Follow these simple steps and conjure up a magical dessert that will light up your Christmas Eve!

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Christmas roulade with chocolate cream

Preparation time: 1 h
Difficulty:
Number of ingredients: 11

Ingredients:

Biscuit:

4 large eggs
100 g sugar
100 g flour
1 teaspoon baking powder
2 tablespoons BAM premium cocoa spread

Chocolate cream:

200 g BAM milk chocolate
250 ml whipping cream
50 g butter
1 teaspoon BAM vanilla paste

Additional;:

Powdered sugar for sprinkling
Christmas decorations (optional)

Instructions:

Biscuit:

1. Step Preheat the oven to 180°C. Separate the egg yolks from the egg whites. Whisk the egg yolks with the sugar until frothy. Add the BAM premium spread with cocoa and mix well. Whisk the egg whites separately until stiff. Gently fold the egg whites into the egg yolk mixture. Sift the flour and baking powder and gently fold into the mixture. Spread the dough on a baking tray lined with baking paper and bake for 10-12 minutes.

Chocolate cream:

1. Step Melt the BAM milk chocolate with the butter in a saucepan over a low heat. Once the chocolate has melted, set aside and leave to cool a little. In another bowl, whip the cream until soft peaks form. Carefully fold the melted chocolate and vanilla extract into the whipped cream.

Assembling the roulade:

1. Step Immediately turn the baked sponge over on a damp cloth, remove the baking paper and gently roll it up with the cloth. Once the sponge has cooled, unroll it, spread the chocolate cream evenly over the sponge and roll it up again. If you wish, you can brush the roulade with additional cream. Place the roulade in the fridge for at least one hour. Before serving, sprinkle the roulade with icing sugar and decorate as desired.

Order ingredients with a 10% discount:

Premium BAM baking products.

PREMIUM Cocoa Spread, 200 g

7,90 €

Milk Chocolate Drops, 500g

11,90 €

Bourbon Vanilla Paste, 70 g

9,90 €

Discount on products used in the recipe - 10%:

-2,97 €

Total:

29,70 €26,73 €

-10%

About the author

Ana F.

Ustvarjalka vsebin

About us

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Christmas roulade with chocolate cream

Preparation time: 1 h

Difficulty: 2

Number of ingredients: 11

Ingredients:

Biscuit:

4 large eggs
100 g sugar
100 g flour
1 teaspoon baking powder
2 tablespoons BAM premium cocoa spread

Chocolate cream:

200 g BAM milk chocolate
250 ml whipping cream
50 g butter
1 teaspoon BAM vanilla paste

Additional;

Powdered sugar for sprinkling
Christmas decorations (optional)

Instructions:

Biscuit:

1. Korak

Preheat the oven to 180°C. Separate the egg yolks from the egg whites. Whisk the egg yolks with the sugar until frothy. Add the BAM premium spread with cocoa and mix well. Whisk the egg whites separately until stiff. Gently fold the egg whites into the egg yolk mixture. Sift the flour and baking powder and gently fold into the mixture. Spread the dough on a baking tray lined with baking paper and bake for 10-12 minutes.

Chocolate cream:

1. Korak

Melt the BAM milk chocolate with the butter in a saucepan over a low heat. Once the chocolate has melted, set aside and leave to cool a little. In another bowl, whip the cream until soft peaks form. Carefully fold the melted chocolate and vanilla extract into the whipped cream.

Assembling the roulade:

1. Korak

Immediately turn the baked sponge over on a damp cloth, remove the baking paper and gently roll it up with the cloth. Once the sponge has cooled, unroll it, spread the chocolate cream evenly over the sponge and roll it up again. If you wish, you can brush the roulade with additional cream. Place the roulade in the fridge for at least one hour. Before serving, sprinkle the roulade with icing sugar and decorate as desired.

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