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Ingredients
For the Dough:
140 grams of icing sugar
100 grams of flour
4 eggs
30 grams of cocoa powder
A pinch of salt
For the Filling:
250 grams of mascarpone
150 ml of sweetened cream
Vanilla extract (to taste)
250 grams of 60% dark chocolate
Chocolate chips for garnish
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Preparation
Making the Chocolate Roll:
Prepare the Eggs: Separate the egg whites from the yolks. Using an electric whisk, beat the egg whites on high speed until stiff peaks form.
Combine Yolks and Sugar: Beat the egg yolks with the icing sugar until light and fluffy. Gently fold the egg yolks into the beaten egg whites, using upward strokes to maintain the mixture’s volume.
Sift and Mix Dry Ingredients: Sift together the cocoa powder, flour, and a pinch of salt. Gradually add this mixture to the egg mixture, whisking until well combined.
Bake the Dough: Line a rectangular baking mold (approximately 35 by 26 centimeters) with parchment paper. Evenly spread the dough with a spatula to form a level rectangle. Bake in a preheated static oven at 200°C for 8 minutes.
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Cool the Dough:
Remove the dough from the oven and transfer it onto a clean sheet of parchment paper. Carefully peel off the baking parchment and roll the dough from the shorter side while it’s still warm. Wrap the rolled dough in parchment paper and allow it to cool for at least 60 minutes.
Prepare the Filling: Whip the sweetened cream until it holds soft peaks. Fold in the mascarpone and vanilla extract until smooth and well combined.
Fill and Roll the Dough: Once the dough has cooled, carefully unroll it. Spread the mascarpone cream evenly over the surface using a spatula. Roll the dough back up and refrigerate for at least two hours.
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