🍰 Desserts
Chocolate strawberry roll cake
A light cocoa sponge rolled around fresh strawberries and blanketed in silky chocolate ganache — a showstopper that slices like a dream.
Prep45 min
Cook15 min
Total1 h
Serves10
Ingredients
- For the sponge: 4 eggs, whites and yolks separated
- 120 g all-purpose flour
- 200 g sugar
- 50 g hot water
- 30 g unsweetened cocoa powder
- 10 g baking powder
- 3 g salt
- 5 g vanilla extract
- 400 g fresh strawberries, plus 5–6 for decorating
- For the ganache: 255 g chocolate, chopped
- 240 g heavy cream
- 20 g butter
- 1 tsp vanilla extract
- For the topping: a spoonful of ganache mixed with Nutella
Instructions
- Whisk the egg yolks with the sugar and hot water until the mixture grows in volume and turns pale.
- Sift the dry ingredients together and fold them in slowly with a spatula.
- Beat the egg whites with the salt to firm peaks, then fold them into the batter gently, in batches, so you don't lose the air.
- Spread the batter on a lined baking sheet and bake at 170°C (340°F) for 10–15 minutes.
- Rest 2–3 minutes, turn out onto a fresh sheet of parchment and let it cool completely rolled up, so it keeps its shape.
- Unroll, fill with the strawberries, and roll back up. Chill the roll wrapped in plastic for at least 3 hours.
- For the ganache, heat the cream without letting it boil, pour it over the chocolate, wait 2 minutes and stir until smooth. Stir in the butter last, then chill covered for at least 1 hour.
- Cover the roll with ganache, swirl a little ganache mixed with Nutella on top, and decorate with the reserved strawberries.
Tip: Rolling the sponge while it's still warm is the whole secret — it sets the memory of the curve and prevents cracks.
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