Orange and chocolate roll - a sophisticated and flavorful delight
In the life of any cooking enthusiast, there are moments when we want to impress with a dessert that is not only tasty but also spectacular. The orange and chocolate roll is definitely that choice. It is a dessert that combines the delicacy of a fluffy roll with the richness of a fine orange curd and a decadent chocolate glaze. Moreover, the orange flavors give it a fresh and vibrant note, perfect for any occasion.
Preparation time: 40 minutes
Baking time: 15-18 minutes
Total time: 4 hours (including refrigeration)
Number of servings: 10-12
Necessary ingredients:
*For the fluffy roll:*
- 5 medium eggs
- A pinch of salt
- 125 g sugar
- 125 g flour
- 1 teaspoon orange zest (preferably organic for its intense aroma)
- 1 packet vanilla sugar
- 3 tablespoons apricot jam (or your favorite jam)
*For the base layer:*
- 2 eggs
- A pinch of salt
- 50 g sugar
- 50 g flour
- 1 packet vanilla sugar
- 1/2 teaspoon orange zest
*For the orange curd:*
- 1 egg
- 2 egg yolks
- 75 g sugar
- 1 teaspoon orange zest
- Juice from one orange (about 100 ml)
- 30 g butter
*For the cream:*
- 250 ml liquid cream
- Orange curd (prepared earlier)
- 2 teaspoons gelatin + 2 tablespoons cold water
- 1 teaspoon vanilla
*For the chocolate layer:*
- 100 g chocolate (milk or dark, as preferred)
- 50 ml liquid cream
*Extra:*
- 2 tablespoons apricot jam
- 150 ml water
- 1 tablespoon sugar
- 1 packet cake gel
Perfect preparation of the roll:
1. Preparing the roll: Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a firm and shiny meringue.
2. Incorporating the yolks: Add the yolks to the egg white mixture and mix for a few seconds to integrate them well.
3. Adding the flour: Using a spatula, fold in the sifted flour, using broad movements to keep the air in the mixture. Finally, add the orange zest.
4. Baking the roll: Line a 40/30 cm tray with baking paper and pour in the batter, leveling it evenly. Bake in a preheated oven at 180°C for 15-18 minutes. Perform the toothpick test to check if it's done.
5. Cooling the roll: Once baked, line another sheet of baking paper with powdered sugar. Turn the roll onto this paper and carefully peel off the baking paper. Gently roll the roll with the help of the baking paper, leaving it to cool.
6. Filling the roll: When the roll has cooled, unroll it and spread the base with apricot jam. Roll it up again tightly and place the roll in the fridge to set.
Preparing the base layer:
1. Creating the base: Beat the eggs with a pinch of salt, sugar, and vanilla sugar. Add the flour and orange zest, mixing well.
2. Baking: Pour the mixture into a lined 20 cm tray and bake at 180°C for 10-12 minutes. Let it cool.
Preparing the orange curd:
1. Mixing the ingredients: In a saucepan, mix the egg, egg yolks, sugar, zest, and orange juice.
2. Double boiler: Place the saucepan over a double boiler, stirring continuously until it thickens. Add the butter and mix until melted. Allow it to cool.
3. Gelatin: Hydrate the gelatin in cold water for 5 minutes, then melt it in a double boiler or microwave (without boiling).
4. The cream: Whip the cream until it becomes firm. Incorporate the gelatin into the cooled orange curd, mixing well. Then, gradually add the orange curd into the whipped cream, mixing until you obtain a smooth and airy cream.
Assembling the dessert:
1. Slicing the roll: Cut the roll into slices about 1 cm thick. Line a 25 cm round mold with plastic wrap.
2. Arranging the slices: Place the roll slices in the mold, covering the entire base. Pour the orange curd cream over the roll slices.
3. Preparing the chocolate glaze: Melt the chocolate with the liquid cream, mixing well until smooth. Let it cool for 5-10 minutes.
4. Completing: Pour the melted chocolate over the cream in the mold, then place the base layer on top. Refrigerate the dessert for at least 3-4 hours, ideally overnight.
Finalizing and serving:
1. Preparing the cake gel: Mix the apricot jam with water and sugar, strain, and prepare the cake gel according to the instructions on the packet. Brush the dome with this mixture.
2. Serving: Carefully turn the dessert onto a platter and unwrap the plastic. This orange and chocolate roll will surely be a hit at the holiday table!
Useful tips:
- If you want a more intense flavor, you can add a few drops of orange essence to the orange curd cream.
- The roll can be served with a vanilla sauce or a scoop of vanilla ice cream for a pleasant temperature contrast.
- Make sure to use fresh ingredients, especially the eggs, for optimal taste.
Nutritional information (per serving, approximately):
- Calories: 250 kcal
- Protein: 5 g
- Fat: 12 g
- Carbohydrates: 30 g
Surely, this orange and chocolate roll recipe will not disappoint. It is a refined dessert, perfect for special occasions or simply for indulging yourself. Don't forget to personalize your dessert with a dash of love and a personal touch! Enjoy!
In the life of any cooking enthusiast, there are moments when we want to impress with a dessert that is not only tasty but also spectacular. The orange and chocolate roll is definitely that choice. It is a dessert that combines the delicacy of a fluffy roll with the richness of a fine orange curd and a decadent chocolate glaze. Moreover, the orange flavors give it a fresh and vibrant note, perfect for any occasion.
Preparation time: 40 minutes
Baking time: 15-18 minutes
Total time: 4 hours (including refrigeration)
Number of servings: 10-12
Necessary ingredients:
*For the fluffy roll:*
- 5 medium eggs
- A pinch of salt
- 125 g sugar
- 125 g flour
- 1 teaspoon orange zest (preferably organic for its intense aroma)
- 1 packet vanilla sugar
- 3 tablespoons apricot jam (or your favorite jam)
*For the base layer:*
- 2 eggs
- A pinch of salt
- 50 g sugar
- 50 g flour
- 1 packet vanilla sugar
- 1/2 teaspoon orange zest
*For the orange curd:*
- 1 egg
- 2 egg yolks
- 75 g sugar
- 1 teaspoon orange zest
- Juice from one orange (about 100 ml)
- 30 g butter
*For the cream:*
- 250 ml liquid cream
- Orange curd (prepared earlier)
- 2 teaspoons gelatin + 2 tablespoons cold water
- 1 teaspoon vanilla
*For the chocolate layer:*
- 100 g chocolate (milk or dark, as preferred)
- 50 ml liquid cream
*Extra:*
- 2 tablespoons apricot jam
- 150 ml water
- 1 tablespoon sugar
- 1 packet cake gel
Perfect preparation of the roll:
1. Preparing the roll: Start by separating the egg whites from the yolks. Beat the egg whites with a pinch of salt until they form a foam. Gradually add the sugar and vanilla sugar, continuing to mix until you achieve a firm and shiny meringue.
2. Incorporating the yolks: Add the yolks to the egg white mixture and mix for a few seconds to integrate them well.
3. Adding the flour: Using a spatula, fold in the sifted flour, using broad movements to keep the air in the mixture. Finally, add the orange zest.
4. Baking the roll: Line a 40/30 cm tray with baking paper and pour in the batter, leveling it evenly. Bake in a preheated oven at 180°C for 15-18 minutes. Perform the toothpick test to check if it's done.
5. Cooling the roll: Once baked, line another sheet of baking paper with powdered sugar. Turn the roll onto this paper and carefully peel off the baking paper. Gently roll the roll with the help of the baking paper, leaving it to cool.
6. Filling the roll: When the roll has cooled, unroll it and spread the base with apricot jam. Roll it up again tightly and place the roll in the fridge to set.
Preparing the base layer:
1. Creating the base: Beat the eggs with a pinch of salt, sugar, and vanilla sugar. Add the flour and orange zest, mixing well.
2. Baking: Pour the mixture into a lined 20 cm tray and bake at 180°C for 10-12 minutes. Let it cool.
Preparing the orange curd:
1. Mixing the ingredients: In a saucepan, mix the egg, egg yolks, sugar, zest, and orange juice.
2. Double boiler: Place the saucepan over a double boiler, stirring continuously until it thickens. Add the butter and mix until melted. Allow it to cool.
3. Gelatin: Hydrate the gelatin in cold water for 5 minutes, then melt it in a double boiler or microwave (without boiling).
4. The cream: Whip the cream until it becomes firm. Incorporate the gelatin into the cooled orange curd, mixing well. Then, gradually add the orange curd into the whipped cream, mixing until you obtain a smooth and airy cream.
Assembling the dessert:
1. Slicing the roll: Cut the roll into slices about 1 cm thick. Line a 25 cm round mold with plastic wrap.
2. Arranging the slices: Place the roll slices in the mold, covering the entire base. Pour the orange curd cream over the roll slices.
3. Preparing the chocolate glaze: Melt the chocolate with the liquid cream, mixing well until smooth. Let it cool for 5-10 minutes.
4. Completing: Pour the melted chocolate over the cream in the mold, then place the base layer on top. Refrigerate the dessert for at least 3-4 hours, ideally overnight.
Finalizing and serving:
1. Preparing the cake gel: Mix the apricot jam with water and sugar, strain, and prepare the cake gel according to the instructions on the packet. Brush the dome with this mixture.
2. Serving: Carefully turn the dessert onto a platter and unwrap the plastic. This orange and chocolate roll will surely be a hit at the holiday table!
Useful tips:
- If you want a more intense flavor, you can add a few drops of orange essence to the orange curd cream.
- The roll can be served with a vanilla sauce or a scoop of vanilla ice cream for a pleasant temperature contrast.
- Make sure to use fresh ingredients, especially the eggs, for optimal taste.
Nutritional information (per serving, approximately):
- Calories: 250 kcal
- Protein: 5 g
- Fat: 12 g
- Carbohydrates: 30 g
Surely, this orange and chocolate roll recipe will not disappoint. It is a refined dessert, perfect for special occasions or simply for indulging yourself. Don't forget to personalize your dessert with a dash of love and a personal touch! Enjoy!
Ingredients
Roll: 5 medium eggs, a pinch of salt, 125 g sugar, 125 g flour, 1 teaspoon orange zest, 1 packet vanilla sugar, 3 tablespoons apricot jam. Base layer: 2 eggs, a pinch of salt, 50 g sugar, 50 g flour, 1 packet vanilla sugar, 1/2 teaspoon orange zest. Orange curd: 1 egg, 2 egg yolks, 75 g sugar, 1 teaspoon orange zest, juice of one orange, 30 g butter. Cream: 250 ml liquid cream, orange curd, 2 teaspoons gelatin + 2 tablespoons cold water, 1 teaspoon vanilla. Chocolate layer: 100 g milk/dark chocolate, 50 ml liquid cream. Extra: 2 tablespoons apricot jam, 150 ml water, 1 tablespoon sugar, 1 packet cake gel.