Cranberry Chocolate Roll

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Roughly chop the chocolate and melt over a warm water bath. Let the chocolate cool down a little. Beat the eggs until thick and creamy white, adding 120 g sugar and salt. Slowly stir in the chocolate. Mix flour, baking powder and starch.

2. 2

   Sieve portions onto the egg cream and fold in. Place on a baking tray (32 x 39 cm) lined with baking paper and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Turn out onto a tea towel sprinkled with a little sugar, remove baking paper. Roll up the sponge cake from the long side and let it cool down. Whip the cream until stiff, adding cream firmer and 2 tbsp. sugar. Fold in 150 g cranberries and 60 g chocolate shavings. Unroll the sponge roll and spread with 2/3 of the cranberry cream. Unroll the sponge again.

3. 3

   sugar. Fold in 150 g cranberries and 60 g chocolate shavings. Unroll the sponge roll and spread with 2/3 of the cranberry cream. Unroll the sponge again. Spread the rest of the cream on the sponge roll and sprinkle with the remaining shavings. Chill the sponge roll for about 30 minutes. Decorate with remaining cranberries before serving

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
280 kcal

CARBS
28 g

FATS
17 g

PROTEINS
4 g