Velvet Cocoa Roll

The sharp contrast of dark lush cocoa and soft moist mascarpone… The smooth taste… One piece will not be enough.

Velvet cocoa roll:

Batter:

• 20 g or 0.05 lb fine white wheat flour (or your gluten-free option)
• 30 g or 0.07 lb cacao or carob powder
• 100 g or 0.2 lb sugar
• 6 eggs
• 1 pinch of salt
• 1 teaspoon of instant coffee (optional)
• 1 teaspoon baking powder

Filling:

• 180-200 g or 0.4-0.5 lb heavy cream
• 250 g or 0.6 lb mascarpone
• 50 g or 0.1 lb sugar (or more)
• spices (vanilla, cinnamon, lemon zest, coffee…)
• fruit (cherries, banana, peach, blueberries…)

Set the oven to 200°C or 400°F and separate the egg whites and yolks. Measure the sugar into a separate cup and take another cup for the cocoa or carob, the salt, and the baking powder. You may add the coffee powder as well. Mix these together now. You can use a sieve and get rid of any lumps. It will make it much easier for you to make the final batter.

Whip the egg whites. Wait for their thick white foam stage and slowly add the sugar. It will make the whites much stronger. Whip until you see firm peaks. Add the yolks and then very gently fold in the dry mixture.

Put a sheet of baking paper on a flat tray. Carefully pour the batter on it and spread it. As evenly as you can.

Quickly put the tray into the oven and bake for about 10 minutes. Once the batter is puffed and has a light brown surface, take it out from the oven. Roll the still hot plate with the baking paper and let it cool. You can cover it with a moist towel.

Whip together the mascarpone, sugar, and the heavy cream. And the spices of your choice, if any. It should form a thick filling.

Unroll the plate, spread the filling on it, and add what you want to add. You can cut the fruit into small pieces or use larger chunks. Bananas make a great visual effect when rolled into the roll in one piece. Roll the plate back.

Cocoa free version? No problem!

Many unfortunate people cannot enjoy cocoa in any form due to allergy or sensitivity. This roll can still crown your table and make everyone happy. Just use carob powder. I promise, the result is almost the same. The batter texture and color are very close. The taste is different, of course. But the instant coffee can partially cover this.

The carob tree or shrub is native to the Mediterranean region and the Middle East. It has very popular edible fruits. They grown in a form of pods.  The powder you need for this recipe is made of roasted, then finely ground, carob pod pulp.

Just like cocoa, you can use a gluten-free version of flour. I do not recommend leaving the flour out. I have tried such version and the batter structure collapsed and the baked result was sticky. The eggs need some help to hold them in shape.

How to roll a roll:

Making a roll dessert can be intimidating. And, as anything, takes time and practice to master. You need the right batter that will roll well. You need to fight your fear and work with a hot plate right when you take it out from the oven. And you need to know how to spread the filling of your choice.

The batter:

Every country is different. Every brand of flour (or other ingredients) is differnet and has slightly different properties. You need to experiment, try a number of recipes, and make notes. And find your own personal roll recipe from your local supplies that suits you. The ideal roll plate should be thick enough to withstand the rolling. Ideally, it should break as little as possible. You may also find out you need to alter the amounts in your recipe to fit your baking tray size. One egg or a spoon of flour more. Or less.

The temperature:

Hot, right? You can feel the heated steam on your arms and face. Put on your gloves and grab the diagonnaly opposite edges of the baking paper. Lift the baked roll plate and place it on a desk. Now choose the direction of rolling, bent the paper so it covers the edge of the plate and roll. As gently as possible. This is much easier without the gloves. When you know what to do, you can do it quickly and don’t get burned.

The filling:

The easiest choice is jam. Just spread it in one even layer across the whole plate. For a roll, a thicker jam or marmelade is the best. The roll will not suck it all inside and the thickness allows you to use a higher amount of jam without leaking.
Now let’s focus on whipped cream. You will achieve the best result by spreading a thick layer on the whole roll except for the final part that will serve as the roll bottom. Here, you need a thin layer of cream just to connect the two roll plate surfaces.