Chocolate Rolls with Unagrande Chocolate Ricotta Cream
Baking and Desserts • Italian
Description
Chocolate Rolls with Unagrande Chocolate Ricotta Cream
Ingredients
- Chicken Egg 4 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- Baking Powder 0 oz
- Cocoa Powder 2 tablespoons
- 10% cream 5 fl oz
- Cheshire Cheese 10 oz
- Raspberry leaves 5 oz
- Fresh Berries 0 oz
- Powdered Sugar 0 oz
- Vanilla salt 0 oz
- Espresso 0 fl oz
- Chopped almonds 4 tablespoons
Step-by-Step Guide
Step 1
Beat the eggs with regular and vanilla sugar until fluffy. Sift the flour, mix it with baking powder and cocoa. Gently fold in the beaten egg mixture to avoid lumps. Pour the resulting batter into a greased baking tray approximately 40x20 cm and bake for 30 minutes at 355°F. Check the readiness of the cake by piercing it with a skewer — it should come out clean and dry. Let the cake cool. Then carefully remove it from the tray to avoid damage. Cut it lengthwise into 2–3 thin layers using a bread knife.
Step 2
For the cream, whip the cream with powdered sugar until airy. Fold in the Unagrande chocolate ricotta, softened butter, crushed roasted almonds, and cold coffee. Mix well until smooth.
Step 3
Soak the prepared layers with coffee, spread a thin layer of ricotta cream on top, and roll them up. Place in the refrigerator.
Step 4
For the sauce, combine the berries with sugar in a saucepan, place over high heat, and cook for 5–7 minutes. Remove from heat and blend into a puree with an immersion blender. If desired, strain the sauce for a smoother texture. Let it cool.
Step 5
Cut the rolls crosswise into several pieces, serve with berry sauce and fresh berries.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!