Looking for a decadent dessert that combines the rich taste of chocolate with a creamy filling? Coko Moko Rolat (Chocolate Moka Roll) is a wonderful choice. This Swiss roll is made with a light, airy sponge cake, filled with a creamy mixture of Plazma biscuits and mileram (a type of sour cream), and topped with whipped cream. It's the perfect treat for any occasion!
Ingredients for the Sponge Cake:
- 7 eggs
- 7 tablespoons of sugar
- 5 tablespoons of flour
- 2 tablespoons of cornstarch (or potato starch) (If you don’t have cornstarch, use 7 tablespoons of flour instead)
- 2 tablespoons of cocoa powder
- 1/2 teaspoon of baking powder
For the Filling:
- 1 package of ground Plazma biscuits (about 200 grams)
- 200 grams of powdered sugar
- 3 packets of vanilla sugar
- 600 grams of mileram (or Schmand, a type of sour cream available in Germany)
- 3 packets of whipped cream powder
- 325 ml of milk
Instructions for the Sponge Cake:
Start by preparing the sponge cake. Beat the egg whites with sugar until stiff peaks form. Then, gradually add egg yolks, one at a time, while continuing to mix. In a separate bowl, sift together flour, cornstarch (or additional flour), cocoa powder, and baking powder. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
Pour the batter onto a baking sheet lined with parchment paper. Bake in a preheated oven at 170°C (340°F) for about 10 minutes, or until the cake is firm to the touch and slightly golden. Once baked, turn the cake out onto a clean kitchen towel and carefully roll it up while it’s still warm. Let the rolled cake cool completely.
Preparing the Filling:
While the cake is cooling, prepare the filling. In a bowl, mix the mileram (or Schmand), powdered sugar, and vanilla sugar until smooth. Add the ground Plazma biscuits (reserve about 2 tablespoons for decoration), and mix everything together. Set the filling aside.
Next, in a separate bowl, whip the milk and whipped cream powder together until stiff peaks form. Take about 6 tablespoons of the whipped cream and fold it into the biscuit mixture to make it light and airy.
Assembling the Rolat:
Once the cake has cooled, unroll it carefully. Spread more than half of the biscuit filling over the cake, smoothing it out evenly. Then, add the whipped cream on top of the filling and spread it evenly as well.
Gently roll the cake back up, pressing slightly as you go to ensure the roll stays together. Place the rolled cake on a platter, ensuring the seam is on the bottom to hold everything together.
To finish the decoration, take the remaining whipped cream and biscuit mixture and spread it over the entire roll. Use a sieve to dust Plazma biscuit crumbs over the top. For an extra touch, use a piping bag to add whipped cream along the length of the roll, creating a decorative line.
Let the Coko Moko Rolat chill in the fridge for at least an hour before serving so the flavors can meld and the cream firms up.
This Coko Moko Rolat is a delightful dessert with a perfect balance of rich chocolate, creamy filling, and a light sponge. It’s ideal for celebrations or a sweet treat any day of the week. Plus, it's a great way to use the beloved Plazma biscuits for a twist on a classic Swiss roll!
