UNIGRÁ S.p.A.

Chocolate Roll

Caravella Gran Mora

Difficulty 3
60 Minutes
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Sunflower Oil 100g
Caravella Gran Mora 100g
Milk 130g
Egg Yolk 200g
Cake Flour 120g
Baking Soda 2g
Egg White 400g
Caster Sugar 200g
Cream of Tartar 5g
Cream 300g
Gran Mora 300g
Cream 300g
Gran Mora 500g
Dark Chocolate Compound 250g
Rice Crispy or Hazelnut Grains 100g

Method

Japanese Sponge Roll

  1. Mix together sunflower oil and Caravella Gran Mora.

  2. Combine with the milk and egg yolks.

  3. Sift the cake flour with baking soda and add it to the mixture, mixing well.

  4. Beat the egg whites with sugar and cream of tartar until stiff peaks form.

  5. Gently fold the egg whites into the Gran Mora mixture, then pour it into a baking tray.

  6. Preheat the oven to 190°C, then bake at 160°C for about 17 minutes.

Gran Mora Cream

  1. Heat the cream to around 60°C, then combine it with the Gran Mora.

  2. Add the remaining cold cream and mix well.

  3. Refrigerate overnight before using.

Crispy Gran Mora Cover

  1. In the microwave melt the chocolate compound.

  2. Add the Caravella Gran Mora and mix well.

  3. Glaze the roll with Crispy Gran Mora cover at 35°C.

Assembling

  1. Cut the Japanese sponge cake 28 cm long and 35 wide.

  2. In the Planetary machine whip the Gran Mora Cream Pipe the chocolate cream on the sponge cake.

  3. Roll up tighten and refrigerate.

  4. Glaze with the Crispy Gran Mora Cover.

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