Craving for a delightful dessert that’s both comforting and indulgent? Look no further than our scrumptious Schoko Biskuitrolle recipe! This classic German treat features a light and airy sponge cake rolled up with a rich chocolate cream filling. Perfect for afternoon tea, dessert, or whenever you fancy a sweet treat, this recipe is sure to impress your family and friends. Let’s dive into the ins and outs of creating this heavenly Schoko Biskuitrolle.
**Schoko Biskuitrolle**
**Ingredients:**
Sponge Cake:
– 4 large eggs, at room temperature
– 100g granulated sugar
– 100g all-purpose flour
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– Pinch of salt
Chocolate Cream Filling:
– 200ml heavy cream
– 150g dark chocolate, finely chopped
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
**Instructions:**
1. **Preheat the Oven**: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. **Prepare the Sponge Cake**: In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer until light and fluffy, about 5-7 minutes.
3. **Add Dry Ingredients**: Sift the flour, baking powder, and salt into the egg mixture. Gently fold the dry ingredients into the batter using a spatula until just combined.
4. **Bake the Sponge Cake**: Pour the batter onto the prepared baking sheet and spread it evenly with a spatula. Bake in the preheated oven for 12-15 minutes or until the cake is golden brown and springs back when lightly touched.
5. **Prepare the Filling**: While the cake is baking, heat the heavy cream in a saucepan over low heat until it simmers. Remove the cream from the heat and stir in the chopped dark chocolate until melted. Add the powdered sugar and vanilla extract, mixing until smooth. Allow the chocolate cream to cool and thicken slightly.
6. **Roll the Cake**: Once the sponge cake is done baking, remove it from the oven. While still warm, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper gently.
7. **Fill and Roll**: Spread the chocolate cream filling evenly over the sponge cake, leaving a small border around the edges. Starting from one end, roll the cake tightly with the help of the kitchen towel. Place the rolled cake seam side down on a serving platter.
8. **Chill and Serve**: Refrigerate the Schoko Biskuitrolle for at least 1-2 hours to set the filling and make it easier to slice. Before serving, dust the top of the rolled cake with cocoa powder for an extra touch of elegance.
Indulge in each delightful bite of this exquisite Schoko Biskuitrolle, and savor the blend of light sponge cake and decadent chocolate cream. Share this delectable treat with loved ones or enjoy a slice with a cup of coffee for a truly delightful experience. Embrace the cozy vibes of this German classic and create memorable moments with every slice!
