Today, I am going to show you how to make a delicious chocolate roll. This cake is loved by everyone – young people and less young people alike. It can be served for breakfast, as a snack or as a tasty dessert, garnished with whipped cream, at the end of a succulent dinner. This cake reminds me of when I was little and I used to roam the streets of my city, Ancona. My mum used to give me a “merendina” called girella as a snack either in the summer or to eat during my recess at school. This roll is the closest I can get my children to taste a “girella”! Enjoy it!
INGREDIENTS
5 eggs
70gr of sugar
70gr of sunflower oil
50gr of corn starch
The zest of half a lemon
200gr of chocolate spread
PREPARATION
Separate the egg whites from the yolks. Whip the egg whites by using a mixer until they are firm. Gradually add 70gr of sugar and keep whipping. At this point, use a whisk and start adding in the yolks, one by one. Then gradually add the sunflower oil, the lemon zest and the corn starch. Fold until the mix is foamy and homogeneous. Lay a sheet of parchment paper on a baking tray and spread a layer of mix over it. Put in the oven at 180C (350F) for 12 to 15 minutes. Remove from the oven. Topple the sponge over another sheet of parchment paper and gently remove the one at the bottom. It’s now time to lay the chocolate spread. A little trick: if you want the chocolate spread to be smoother and easier to spread, place it for 20-25 seconds in the microwaves. Spread the chocolate over the entire surface and then start rolling the sponge with the help of the parchment paper – the sponge would stick to your bare hands. Cut the edges on either side of the roll and place in the fridge for at least 30 minutes. To decorate the roll, simply sprinkle caster sugar over the top.
BUON APPETITO! 🙂
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