Chocolate rolls, recipe | I'm craving dessert (2024)

Chocolate swirls…And childhood memories!
Do you remember the famous snacks? I loved them as a child but mum's homemade ones were much better! This is where the idea of ​​re-proposing them was born, partly to return to the carefreeness of the past, partly because everyone, adults and children, always like these swivels. Sweet swirls andsoftprotagonists par excellence of all parties (at least mine), they were the first to disappear! They are really simple to make, even if they may seem difficult, you just need a little patience. We start with a two-tone roll, the bases are mine, the ones I use for almost all sweet rolls, the dark and white layers are overlapped, using Nutella, hazelnut cream or filling of your choice and a nice dip in chocolate. A simple, moist and soft dessert. Keep thisrecipebecause it's always a joker for the little ones and the older ones!

– Valentina

Chocolate rolls, recipe | I'm craving dessert (1)

Ingredients for approximately 12-14 chocolate rolls

  • 140 g of 00 flour
  • 5 medium eggs
  • 100g of granulated sugar
  • 20 cups of bitter cocoa powder
  • vanilla extract (alternatively vanillin)
  • a teaspoon of honey (optional)
  • a pinch of salt
  • a level teaspoon of baking powder
  • Nutella q.b.

+ 100 g of dark chocolate for the base

Chocolate rolls, recipe | I'm craving dessert (2)

Chocolate rolls procedure

  • Beat the eggs (at room temperature) with the sugar until the mixture is light and fluffy. Work the mixture for about 10 minutes.
  • When the mixture is well whipped, add the vanilla, the pinch of salt, the honey and gently add the sifted flour and the yeast in several stages. Incorporate it with movements from bottom to top, until completely combined.
  • Separate the two mixtures into equal parts and divide them into two bowls. In a bowl, add the sifted bitter cocoa and always mix from bottom to top, trying not to break the mixture.
  • Cover a baking tray (I used the smaller one for biscuits) with baking paper moistened with water and well wrung out. Add the dark mixture, level it well and cook in a preheated static oven at 180° for 6-8 minutes. As soon as the surface is opaque, remove from the oven and add the light mixture onto the dark one.
  • Level it well, creating the same base and bake again at 180° for another 5-6 minutes. The surface must be cooked but do not overcook it otherwise it will dry out.
  • Bakethe two-coloured roll, remove it from the pan, add another sheet of wet and wrung out baking paper on the surface of the sponge cake, turn it over and remove the hot baking paper from the surface. Roll up gently and wrap it with a damp cloth.
  • Allow to cool slightly and gently open the sponge cake roll, delicately removing the baking paper. TOpleasure but I always recommend it, you can prepare a syrup with liqueur, alchermes, coffee or whatever you like best to make it more moist or a non-alcoholic vanilla syrup if intended for children.
  • Add Nutella or filling to taste and roll again delicately, tightly, trying not to break it.
  • Wrap the two-tone roll in cling film and leave to rest in the fridge for an hour.
  • Once the necessary time has passed, cut the roll into many slices and you will have obtained the chocolate swirls.
  • Melt about 100 g of dark chocolate in a bain-marie, when it is melted add a teaspoon of seed oil and dip one side of the chocolate swirl.
  • Place the chocolate rolls on baking paper with the chocolate side facing upwards and let them solidify.
  • The chocolate swirls are ready and how delicious 😉
  • N.b.The times vary from oven to oven, respect and check often, do not overcook the roll otherwise it will harden and you will have difficulty rolling it.

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Chocolate rolls, recipe | I'm craving dessert (3)

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Sweet moments

  1. wow, my goodness, what a delicacy and what perfection, congratulations, the swivels you bought look like, very good

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    1. Thank you Paola 😉

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  2. The sugar has disappeared from the recipe, it is in the ingredients but not in the recipe, obviously it will have to be whipped with the eggs 🙂

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    1. Yes Katia, exactly! Thanks for the report, I missed it in the process! 😉

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      1. But of course, thanks to you, it's a beautiful recipe. I'll definitely make them in the next few days, bye bye

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  3. Hi..if I don't want to put the oil with the chocolate is it a problem? Can I replace it with something else?

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    1. Angela, which recipe are you referring to? There is no oil here! 😉

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      1. C is in the dark chocolate to cover the bottom part of the swirl:-)

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        1. Forgive me, I was thinking in the ingredients of the roll, if you don't want to add oil to the chocolate it's not a problem. It's to make it more fluid, you can use butter or add nothing, as you like 😉

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  4. HELLO CAN YOU TELL ME PRECISELY THE MEASUREMENTS OF THE TRAY YOU USED?

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    1. 35×32 depends on the size of your oven tray. Roll out the dough creating a rectangle that is not too thin but not too double. Let me know how Giusi turns out 😉

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  5. Yes, in the chocolate melted in a bain-marie 🙂

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  6. I made them on Friday and they are already gone. Very good, even if they didn't turn out quite as perfect as yours, the roll broke a little, but it doesn't matter, I'll try again this week.

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  7. and what do I do if I have a fan oven?

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    1. Decrease the oven temperature. Consider that the convection oven tends to dry out the inside of the desserts, I don't recommend it for this type of recipe.

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  8. Hi Vale, I have a doubt about the process, when you incorporate the flour or cocoa, do you use the whisk at low speed or a spatula? Anyway, congratulations as always, your recipes are now a guarantee for me!
    Thanks 😉

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    1. Hi Marti, I generally fold in several times with a spatula gently from the bottom to the top, trying not to cause the mixture to fall apart. If it's difficult for you you can also do it with low speed whisks. The important thing for this recipe is to incorporate it well and not overcook the roll otherwise it tends to harden. Let me know how it goes and thank you for your love and trust 😉

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      1. I asked you because in some recipes I happened to read about incorporating the flour and the rest using the whisk at low speed, so I wanted to know how you generally proceed. Thank you so much for the clarification! You are always very kind and helpful! Anyway, I just baked your marbled Greek yogurt donut 😀 I can't wait to try it! I'll try the swivels soon too! I'll let you know 😉 thanks again dear Vale! 🙂

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        1. You're welcome, Marti, if you have any other doubts, don't hesitate to contact me. How did the donut turn out? Thank you for your love, see you soon 😉

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  9. They are worth trying

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  10. Wonderful! I made them yesterday following your advice to the letter and they turned out really great! At home they lasted 6 to 8 minutes, they brushed them in an instant! Obviously you are cited as the source of the recipe on my blog 🙂

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  11. To try

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  12. I'll make them for a snack tomorrow!

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    1. Let me know how they turn out Faby! 😉

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  13. sorry, more or less what are the measurements of the dripping pan to use?

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    1. Hi Roberta, the baking tray works great! 😉

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  14. Hi, I would like to try this fantastic recipe, but I have a question: doesn't the cocoa part tend to dry out too much having to "cook" it twice?

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    1. Hi Agnese, no it doesn't tend to dry out, what you need to pay attention to is cooking. 😉

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      1. ok thank you so much 🙂 I will definitely try it!!

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  15. You're very good! I've never seen a roll like this: perfect technique! Exceptional! You are truly a guarantee, also thinking of other recipes. Since I have been following you assiduously, I have enriched my confectionery knowledge. Just one question: if I added a spoonful of vanilla yoghurt or plain white yoghurt to the mixture, would it do any harm in your opinion? You know, it's an element that I really like, both absolutely and in desserts. Thank you.

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    1. Hi, how cute, thank you for these words, they are satisfactions for me. As for the roll, I've never tried it but I advise you to leave the doses unchanged, it's a sponge cake so small variations can create small disasters. 😉 I'm still waiting for you here and thanks again.

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  16. Hi, I wanted to know how long they keep fresh to prepare in advance for a little party

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    1. Hi Roberta, it's best to prepare them early in the morning or the evening before 😉

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  17. Sorry but you don't specify the measurements of the baking tray... for example I have a 90 cm baking tray... and then the white part on the outside remains from the explanation! I advise you to take step by step photos like some sites do, this would help I imagine 🙂 for the rest I would say that if you look at them your swivels are very beautiful. A greeting ! (sorry for the "criticisms"...I appreciate them when they help me improve something)
    happy summer Ivana

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    1. Hi Ivana and you are lucky to have a nice 90 oven 😀 This is an old recipe so I haven't included any step by step. Lately I've been including them for more difficult recipes, but not for all of them because it would be a lot of work for me. Any form of intelligent criticism is always welcome. I'm still waiting for you here, see you soon and have a good summer!

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  18. hello and congratulations on your swivels they are perfection, I wonder what the yeast is used for in a beautifully whipped mass...... have a nice day and congratulations again they are beautiful

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  19. I tried to make them following the recipe and I found the outer white side, unfortunately I had already added the Nutella and couldn't undo it. Too bad the white side remains quite sticky. But the flavor is excellent.

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Chocolate rolls, recipe | I'm craving dessert (2024)

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