Chocolate cake



A Chocolate Swiss Roll is a delectable dessert characterized by its light and fluffy sponge cake, filled with a rich chocolate ganache or cream. The preparation involves whisking eggs, sugar, and flour to create the airy sponge, which is then baked to perfection.


For the pionono:
60g of sugar
6 eggs
1 tablespoon of vanilla essence
40g flour
20g bitter cocoa powder
1 tablespoon of honey
1/2 tablespoon of fine salt

For the filling (German buttercream)

500 ml of milk
120 g of sugar
40g corn starch
Vanilla to taste
70g cocoa powder
100g egg yolk
660 g of butter


1. To begin, we beat the eggs with the sugar and honey until we reach a letter point.

2. Then we add the salt and the vanilla essence.

3. Sift the flour and cocoa and add to the smoothie, with the blender running at low speed.

4. Then, place the dough on a 50 by 30 cm baking sheet.

5. It must be paper and greased carefully and reserved in the refrigerator.

6. Bake at a temperature of 190-200°C for 8-10 minutes and remove.

7. Sprinkle with powdered sugar and turn the pawn into another new parchment paper.

8. Remove the paper that was in the oven.

9. You have to roll it up then put a film that covers the entire pionono.

10. Finally go to the fridge.

11. If you are cooking several piononos, it is ideal to stack them so that they maintain humidity.

12. After filling them, the rolls are kept rolled and wrapped in cold plastic film, while the piononos are kept flat,

For the filling:

1. This buttercream is a little different.

2. In the mixer and with the flat attachment, soften the butter a little so that it takes on a smooth texture.  Here we can add the cocoa or we can add it at the end of the custard, when it comes out of the pot.

When the custard is relatively cool and settled, add to the butter and incorporate completely.

For assembly:

Unmold and remove the parchment paper from the cake.

on this same side, put the filling and distribute evenly over the entire cake.  If desired, pieces of toasted walnuts can be added for a fine coquettish detail.
roll up completely, starting with the edge facing inward.

remove the ends for a better finish.
decorate with rosettes on top and chocolate decorations.


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