It started out as a simple roll, but with the chantilly and cherries I ended up making it 3 times in 2 days
Cocoa roll with Chantilly cream and cherries: I started out with a simple roll, but the improvised Chantilly and cherry filling was so popular that I made it three times in two days. I tell you everything!
Let me just say it was an ordinary afternoon and I wanted a quick but impressive dessert, so I started with the idea of making a simple roll, nothing special. But then I saw the cherries in the fridge and thought, "I wonder how they'd look with a nice Chantilly cream," and from there it became a bomb. The cocoa roll with Chantilly cream and cherries was love at first bite, so much so that it was gone in 10 minutes and the next day I even made it again, and the day after that, hence the 3 rolls in 2 days.
The beauty of this cocoa roll with Chantilly cream and cherries is that it's a recipe you never tire of. The base is soft, rolls up without breaking, and the cocoa adds that extra touch that makes it irresistible even on its own. But the homemade Chantilly cream, with its lemony scent and the sweet, juicy cherries that enrich it, I assure you, makes all the difference. It's essentially not just a roll, but a delicious treat, all in all very quick and easy to make, and one that will make you look stunning, I assure you.
Cocoa roll with Chantilly cream and cherries: I improvised and I did well, in just a few minutes I left them speechless!
So, if you're looking for a dessert that's quick to make, everyone loves, makes a statement, and I'm telling you, you risk making it several times in a few days, then you have to try this cocoa roll with Chantilly cream and cherries. So, put on your apron and let's start making it together!
Preparation time: 30 minutes Cooking time: 9-10 minutes in a preheated fan oven at 180 degrees.
Ingredients for the cocoa roll with chantilly cream and cherries
For the base
- 6 eggs to be separated
- 150 g of sugar
- 30 g of bitter cocoa powder
- 75 ml of sunflower seed oil
- 45 g of
- 00 flour
For the filling
- 1 l of milk
- 1 organic lemon with the whole zest
- 4 eggs
- 200 g of sugar
- 140 g of
- 00 flour
- 500 ml of fresh liquid cream to whip
- 300 g of fresh pitted cherries
How to make a cocoa roll with chantilly cream and cherries
Start by whisking the egg whites until stiff, then whisk the egg yolks and sugar until light and fluffy. Add the oil, cocoa powder, and sifted flour, then gently fold in the egg whites, working from the bottom up so as not to deflate them. Pour the mixture onto a baking sheet lined with parchment paper—a standard ovenproof dish is fine—and smooth it out. Bake at 180°C (fan assisted) for 9-10 minutes. As soon as it comes out of the oven, turn it out onto a damp cloth, remove the paper, and immediately roll it up, gently, leaving it to cool.
In a small saucepan, heat the milk with the whole lemon zest. Meanwhile, in a bowl, whisk together the eggs, sugar, and flour. When the milk is hot, but be careful not to boil, slowly pour it into the egg mixture, stirring constantly. Return the mixture to the heat and let the cream thicken over very low heat, whisking constantly. After 5-6 minutes, it will be ready. Then, remove the zest and let it cool completely. Then, whip the chilled cream and add it to the cooled cream. You'll have your delicious, fluffy, and fragrant Chantilly cream.
Now carefully unroll the roll, spread the Chantilly cream all over it, and scatter the pitted cherries cut into pieces. Don't overdo it or it will all fall out when you roll it up. Carefully close it up, wrap it in plastic wrap, and refrigerate for at least an hour before serving. Now that your Cocoa Roll with Chantilly Cream and Cherries is ready, you can dust it with powdered sugar or decorate it with cream and cherries for a truly WOW effect. Enjoy!
