A few days ago, I was epecting this post to be a gloomy one. You know the kind… that type of post where all I do is complain about the fact that my blog wasn’t working for me. But guess what: it’s all fixed now!!!!
I couldn’t be happier now, so picture me dancing akwardly in my pyjamas around my room.
So it’s all obvious that this is a celebration post, and let’s get it straight: this roll couldn’t be any more perfect to celebrate stuff. Aren’t this kind of desserts so so christmassy?? Absolutely. Christmassy stuff is yet another thing to be excited about. And the new Bruce Springsteen album, I’m so so so looking forward to having in in my hands. I adore that man, more than I like chocolate rolls and well, that’s a lot to say! Don’t kill me now because I’m going to say something that you guys really don’t want to hear, so stop reading if you really really like Christmas ok? ….
As much as I love love love Christmas (because I really like it, it’s my favorite season ever!), I’m super looking forward for it to end, NOT BECAUSE I’M A SOULLESS MONSTER (except for those times when cookies are near and I don’t want to share), but because I have a race coming up in January (10 km., they wouldn’t let me take part in the half-marathon because I’m just 17 *cries and stuffs her face with chocolate to make up for it*), and Bruce Springsteen is releasing his new album and so is You Me At Six (they were my favorite band a few years ago and I’m still quite fond of them… I mean, they’re so cute. Almost as cute as Thumbprint cookies, that is)… January is going to be FABULOUS, guys. I love it when I have so many things to look forward too: Christmas, cookies, new music to run to, races, a trip… and exams oh well. But please, let’s go forget about those and have another piece of this beautiful roll.
Because it is worth having seconds. And thirds. Not that I did or something.
Oh well, I actually did, but don’t tell my brother. He’s still wondering where did that last slice go… mmm, I’m not one to blame, ok?
This roll will have you fighting over the last piece. I mean, it’s a dark chocolate sponge cake filled with a creamy, luscious cheesecake filling and then covered in a decadent milk chocolate ganache… you’ll be able to punch someone in the face to get the last slice.
But please, don’t. Christmas is not about punching people. At least not that I know of…
I wish I could have sent this roll to my beautiful friend Dolega. I know I’ve already told you about her, but she’s been the one who has helped me sort out the technical problems of the last few days and I’m super thankful for her help. I should sent her cookies again hmmmmm. She deserves all the cookies in the world, no joke.
Back to the roll: this is certainly not the easiest recipe on the blog. It left my kitchen covered in ganache and although that might sound nice, it’s not. Having to clean the counters, fridge door and floor is never fun, oh I loathe it. But besides the mess it leaves behind, it’s not actually that hard to make.
- 3 large eggs
- 80 grams light brown sugar
- 1 tsp vanilla extract
- 1 tbsp. milk
- 1 tbsp. light olive oil
- 60 grams all purpose flour
- 3 + 1/2 tbsp. cocoa powder
- a pinch of salt
- 100 ml. heavy cream
- 225 grams cream cheese (I used light)
- 100 grams sugar
- 1 tsp. vanilla extract
- 2 gelatine sheets
- 110 gr (4 oz.) milk chocolate
- 100 ml. heavy cream
- 2 tbsp. salted butter
- Start by making the filling, because it has to be really cold before you spread it into the roll, so it doesn't melt.
- Whip cream and sugar until stiff. Add softened cream cheese and mix until combined.
- Soak gelatine sheets in cold water for 5 minutes. Squeeze extra water and dissolve them in 1 tsp. boiling water. Stir so no lumps remain and add it to the cream cheese mixture.
- Let filling cool in the fridge.
- Whisk eggs, sugar and vanilla for 7-8 minutes minutes until super light in color. They have to double their volume.
- Carefully fold in oil and milk. Sift salt, cocoa and flour and add them to the mixture.
- Grease a baking sheet very well and line it with baking paper.
- Spread batter on top.
- Bake for 8-10 minutes or until cake springs back when touched.
- Dust some baking paper with cocoa and turn out the cake onto it as soon as it's out of the oven. Remove the paper form the back of the roll and start rolling it tightly. Let it cool completelly before you add the filling.
- Spread filling onto the cake and roll it again. Freeze it so it's cool enough when you pour the ganache.
- Boil cream. Add chopped chocolate and butter and stir to dissolve.
- Let it cool before pouring it on the cake.
- Pour ganache over the cake. Freeze until you plan to serve it and enjoy!
I have a lot of really cool plans for this weekend. Oh, just kidding… I’ll be doing homework all the time. But tell me: what are your plans? Christmas shopping? Decorating the house? Baking cookies? I hope it is the cookies, please.
Have a great weekend!