Quick chocolate and orange cream roll

Name: Quick chocolate and orange cream roll
Ingredients: 4 large eggs; 1/8 teaspoon salt; 4 tablespoons brown sugar (50 g); 4 tablespoons flour (60 g); 1 packet Dr. Oetker Creme Ole dark chocolate and orange cream mix; 300 ml milk; 80 g powdered sugar; 50 g chocolate

Dessert - Quick chocolate and orange cream roll by Ruxandra M. - Recipia

This quick chocolate and orange cream roll is filled with dark chocolate and orange cream from a packet, wrapped in a thin sponge made with eggs, brown sugar and flour. The slices show a spiral of sponge and cream, with little pieces of chocolate tucked in the middle and a layer of cream on the outside. I serve it cold and cut thin slices so the spiral shows up well. Prep: 20 minutes. Cook: 10 minutes. Rest: 30 minutes. Total time: 60 minutes. Servings: 8. About 210 kcal and 6 g protein per serving.

Ingredients

For the sponge

4 large eggs
1/8 teaspoon salt
4 tablespoons brown sugar (50 g)
4 tablespoons flour (60 g)

For the cream

1 packet Dr. Oetker Creme Ole dark chocolate and orange cream mix
300 ml milk
80 g powdered sugar
50 g chocolate

Preparation

1. Heat the oven to 180°C and line the oven tray with baking paper. 2. Separate the 4 eggs. Beat the egg whites with 1/8 teaspoon salt until stiff, add the brown sugar and keep beating until you have a firm, glossy meringue. 3. Fold in the egg yolks, then sift in the flour. Spread the mixture on the tray and bake for 10 minutes, until a toothpick comes out clean. 4. Turn the sponge out onto a damp towel, roll it up while it’s still warm and leave it to cool for 30 minutes. 5. Mix the cream powder with the powdered sugar and milk, then beat for about 3 minutes, until it starts to thicken. Chop the chocolate into small pieces, fold them into the cream and chill it for 30 minutes, while the sponge cools. 6. Unroll the sponge, spread some of the cream over it and roll it up again. Cover the roll with the remaining cream.

Notes

Hot ovens may mean you need to take the sponge out a minute earlier; don’t wait for it to brown too much. Large eggs brought to room temperature give you more voluminous egg whites than small, cold ones. The Dr. Oetker packet may attract comments; I put this cream in a roll, and the tomatoes and cucumbers thrown by the hecklers don’t go to waste, even if some call it “poison”. The spiral is a little like a filled sponge cake, and a slice goes well with unsweetened coffee. Keep it covered in the fridge for up to 3 days. You can swap the chocolate for 50 g milk chocolate; the cream contains dairy, and the sponge contains gluten and eggs. Cold chocolate cuts into neater little pieces.