Cocoa Roll

The dessert we will prepare today is a fluffy cocoa roll, a delicious recipe that combines the fine texture of the sponge with a tasty, flavorful cream. This recipe is perfect for moments when you want a quick yet impressive dessert, ideal for serving at a gathering with friends or simply to indulge after a long day. Additionally, the cocoa roll is an easy-to-make and easy-to-eat dessert, and its taste will leave everyone with a smile on their faces.

Preparation time: 30 minutes
Baking time: 10-15 minutes
Total time: 45 minutes
Number of servings: 8 servings

Ingredients for the sponge
- 3 large eggs
- 3 tablespoons of sugar
- 2 tablespoons of flour
- 3 tablespoons of oil
- 2 tablespoons of cocoa

Ingredients for the cream
- 1/2 package of butter (approximately 125 g), at room temperature
- 1/2 cup of powdered sugar (75 g)
- 1 cup of milk (250 ml)
- 2 tablespoons of granulated sugar
- 2 tablespoons of flour
- 2 tablespoons of cocoa
- 1 vial of rum essence

Step by step for preparation

Preparing the sponge
1. Separating the eggs: Start by separating the egg whites from the yolks. It is important to ensure that no yolk remains in the egg whites, as this can prevent the formation of a fluffy meringue.

2. Beating the egg whites: Use a mixer to beat the egg whites until they become foamy. Gradually add the sugar and continue mixing until you obtain a firm, glossy meringue. This is a crucial step; the meringue must be stiff enough to hold its shape.

3. Incorporating the yolks: In a separate bowl, mix the yolks with the oil. Once you have a homogeneous mixture, carefully add it to the meringue, gently folding with a spatula to preserve the air in the meringue.

4. Adding the dry ingredients: Sift the flour and cocoa over the egg mixture, then gently fold to combine, being careful not to overmix. The goal is to maintain the fluffy texture of the batter.

5. Baking the sponge: Spread the batter evenly in a baking tray lined with parchment paper. Preheat the oven to 180°C and bake the sponge for 10-15 minutes, or until it feels firm to the touch. A simple way to check if it is done is to insert a toothpick; if it comes out clean, it is ready.

6. Rolling the sponge: Once the sponge is baked, remove it from the oven and turn it out onto a clean towel, leaving the parchment paper on top. Roll it up with the towel tightly, and let it cool in this shape to give it the roll form.

Preparing the cream
1. Boiling the milk: In a saucepan, bring half of the milk to a boil along with the granulated sugar. Stir occasionally to prevent sticking.

2. Mixing the ingredients: In a separate bowl, combine the remaining milk with the flour and cocoa, mixing well to avoid lumps.

3. Thickening the cream: When the milk begins to boil, add the milk, flour, and cocoa mixture, stirring continuously. Cook until the cream thickens, then let it cool.

4. Preparing the butter: Beat the butter with the powdered sugar until creamy. Gradually add the cooled cream mixture, mixing well after each addition.

5. Flavoring the cream: Finally, incorporate the rum essence for added flavor. Let the cream cool in the refrigerator for about 15 minutes.

Assembling the roll
1. Unrolling the sponge: Once the sponge has completely cooled, carefully unroll it, removing the parchment paper.

2. Filling with cream: Spread the cream evenly over the entire surface of the sponge, leaving a small margin on each side.

3. Rolling the roll: Roll it up carefully this time without the towel. Ensure that the roll is tight but not too tight to avoid cracking.

4. Cooling: Wrap the roll in plastic wrap and refrigerate for a few hours, preferably overnight, to allow the cream to set.

5. Serving: When you are ready to serve, remove the roll from the refrigerator, slice it, and dust with powdered sugar for an elegant appearance. It can be served plain or alongside vanilla ice cream or a fruit sauce for a contrast of textures and flavors.

Useful tips
- Oil: Use sunflower oil or a neutral oil so as not to affect the final taste of the dessert.
- Powdered sugar: If you don't have powdered sugar on hand, you can make it at home by grinding granulated sugar in a blender or mortar.
- Rum essence: If you prefer a different flavor, you can experiment with vanilla or almond extracts.
- Dairy-free version: You can replace the butter with margarine or another butter substitute for a vegan version of the cream.
- Storing the roll: This roll keeps well in the refrigerator for 3-4 days, but the longer you leave it, the moister and tastier it will become.

Nutritional information
This cocoa roll has approximately 200 calories per serving, depending on the slice size. It is a good choice for a sweet treat, offering a balance between carbohydrates and fats, but moderation is essential.

Frequently asked questions
- Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but it is advisable to adjust the quantities.
- How can I prevent the roll from cracking? Make sure the sponge is sufficiently cooled before rolling it, and do not roll it too tightly.

This cocoa roll recipe is not only easy to make but also full of customization possibilities. Whether you choose to enjoy it plain or with a delicious sauce, it will delight you with every bite. So don't hesitate, gather the ingredients, and let your creativity shine in the kitchen! Enjoy!