Cocoa Roll with Chocolate Flakes

Ingredients

Sponge

• 4 pcs (240 g) — Medium M chicken eggs
• 70 g — Solid sweetener of choice
• 10 g — Cocoa powder
• 70 g — All-purpose flour
• a pinch — Salt

Vanilla cheese cream

• 250 g — Mascarpone
• 200–250 g — Cottage cheese for baking, crêpes and filled dumplings 6%
• 100–120 g — Sweetener
• a pinch — Salt
• a few drops — Favourite flavouring extract
• OPTIONAL — Grated chocolate; melted chocolate for decoration

Preparation

1. 1.I beat the 4 eggs together with a pinch of salt for 1–2 minutes until foamy and doubled in volume, then added the sweetener and mixed briefly until dissolved; I folded in the flour combined with the cocoa powder.
2. 2.I lined a 33×43 cm baking tray and spread the batter evenly, then baked it for approximately 15–20 minutes at 180°C.
3. 3.I gently removed the baking paper; I dampened a tea towel slightly, placed the sponge sheet on top, then spread the cheese cream evenly. I scattered a few pieces of chocolate and rolled it up tightly.
4. 4.Cream: I beat both types of cheese together with the sweetener, added a few drops of vanilla extract and spread the cream evenly over the sponge sheet.
5. 5.I wrapped the roll in the baking paper used for baking. I left the roll in the refrigerator overnight, then sliced it into pieces about 1–2 cm thick.

Notes

Recipe in pictures

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