Chocolate Roll with Cream Filling and Walnuts

Ingredients

• 5 eggs
• 200 g sugar
• 130 g wheat flour (An incomplete cup; sift.)
• 30 g cocoa powder (2–3 tbsp.)
• 30 ml vegetable oil (2 tbsp.)
• 33% heavy cream (Chilled; quantity not specified.)
• dulce de leche (Add to the whipped cream to taste.)
• chocolate (For drizzling; quantity not specified.)
• walnuts (Chopped, for sprinkling; quantity not specified.)
• parchment paper (For lining the baking sheet.)

Steps

1. 1

   Preheat the oven to 180 °C. Line a baking sheet with parchment paper.

2. 2

   Beat the eggs with the sugar for approximately 10 minutes, until the mixture is light and fluffy.

3. 3

   Sift the flour and cocoa powder, then gently fold them into the egg mixture using a spatula or whisk.

4. 4

   Add the vegetable oil and mix.

5. 5

   Pour the batter onto the prepared baking sheet lined with parchment paper.

6. 6

   Bake in the preheated oven at 180 °C for approximately 20–25 minutes, until a toothpick comes out clean.

7. 7

   Immediately roll the baked sponge, without removing the parchment paper, and leave it to cool completely.

8. 8

   For the filling, whip the chilled 33% heavy cream and add dulce de leche to taste.

9. 9

   Once cooled, unroll the sponge and remove the sheet of parchment paper.

10. 10

    Spread the cream over the sponge and roll it up again.

11. 11

    Spread cream over the top of the roll, drizzle with chocolate, and sprinkle with chopped walnuts.

Notes

The quantities of cream, dulce de leche, chocolate, and walnuts are not specified in the source. The roll is cooled while rolled in parchment paper so that it retains its shape.

Nutrition per serving

• dessert
• baking
• chocolate
• roll
• sponge cake
• with cream
• with nuts
• festive