Looking for a quick and delicious dessert that’s both easy to make and a crowd-pleaser? This chocolate rolled cake with a creamy filling is exactly what you need! It’s simple to prepare and doesn’t require any fancy skills—just a few ingredients and a little time, and you’ll have a treat that everyone will love.
Let’s start with the base of the cake. You’ll need four eggs, 120 grams of sugar, 60 grams of flour, 35 grams of cornstarch, 35 grams of cocoa powder, and 5 grams of baking powder. First, separate the egg whites from the yolks. Whisk the egg whites with the sugar until they form a stiff peak, then add the egg yolks and whisk until the mixture is smooth and well combined.
Next, mix the dry ingredients together—flour, cornstarch, cocoa powder, and baking powder. Sift them to ensure no lumps, then gently fold them into the egg mixture in two parts. Be careful not to deflate the whipped egg whites. Once everything is combined, pour the batter into a baking sheet lined with parchment paper. Smooth it out evenly and bake in a preheated oven at 170°C (340°F) for about 10 minutes. Once baked, remove the cake from the oven and let it cool for a few minutes before rolling it up with the parchment paper still on.
While the cake cools, it’s time to make the creamy chocolate filling. Chop 200 grams of cooking chocolate into small pieces and heat 200 ml of cream in a saucepan until it almost boils. Pour the hot cream over the chocolate and stir until the chocolate is completely melted. Let the mixture cool at room temperature, then refrigerate it for a bit to thicken.
Now, prepare the filling by whisking 200 grams of cream cheese (you can use Philadelphia, Mascarpone, or any cream cheese you like) with 60 grams of powdered sugar and two packets of vanilla sugar until smooth and creamy. Once the chocolate mixture has cooled and thickened, add it to the cream cheese mixture and stir well until the filling is smooth and has a nice, thick consistency.
By now, your cake should be cool enough to handle. Unroll the cake carefully, remove the parchment paper, and spread the creamy chocolate mixture evenly over the surface. Roll the cake back up, being careful to keep the filling inside. Wrap the rolled cake in parchment paper and place it in the fridge to chill for a bit.
Before serving, feel free to decorate the rolled cake with the remaining filling or add any decorations you like—chocolate shavings, powdered sugar, or fresh berries work great! Let it chill in the fridge for a little longer if you prefer a firmer texture, then slice and enjoy!
This chocolate rolled cake is perfect for any occasion, whether it’s a casual dessert after dinner or a special treat for a gathering. With its light and fluffy cake, smooth chocolate filling, and creamy texture, it’s a dessert that will have everyone coming back for more.
