Roll of Chocolate Stuffed with Pineapple Jam and Cream

This variant wrapped with chocolate bread will drive you crazy with its delicious chocolate flavor and creamy cream filling, accompanied by a pineapple jam. It will become your favorite classic.

MEASURES: Select all ingredients
6 pieces egg white
1/4 cup sugar
6 pieces egg yolk
1/4 cup sugar
3/4 cup flour
1/4 cup cocoa
1 teaspoon baking powder
1/4 cup melted butter
2 packets of cream cheese
1/4 cup sugar glass
1 cup whipping cream
1 cup pineapple jam
300 grams of bitter chocolate for the coating
1 cup whipping cream for the topping
1 tablespoon honey for the cover
65 grams of butter for coating (melted)

Preheat the oven to 180 ° C.
For the cake, beat the egg whites with half the sugar to the nougat point for 7 min. On the other hand, beat the yolks with the rest of the sugar for 5 min until doubling its volume.
Mix the egg yolks with the egg whites. Add the sifted powder and butter.
Pour the previous preparation into a baking dish with waxed paper or silicone mat, and spread it evenly. Bake for 10 minutes.
On a cloth place the cake and still warm coils and let cool for 15 min.
For the filling: Beat the cream cheese with sugar glass add the cream to beat and beat for 7 minutes.
Unroll the cake and spread with cream, add the pineapple jam, roll, let cool.
To cover: In a little oolita heat the cream to beat and add the bitter chocolate, honey and butter, mix well to integrate, let cool 10 minutes.
Cover the roll with the chocolate coating, let cool for 30 minutes.
Cut a slice and serve with a glass of cold milk.

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