A quick chocolate roll and why it's good to have frozen filling leftovers

This classic sponge is the most made one in mine country, and it will play the main role in this recipe; the ingredients are very basic, and yet there is enough of room for creativity. It's not too sweet, it can be adapted to all seasons, and there are many many varieties.

Ready in an hour.

Saved by the bell, in freezer was the rest of the filling from the recently prepared pesche dulci, we had some sudden guests and I always strive to treat them with something.

The catch is that one of the members does not consume fruit in any form - he simply does not like fruit. I know how bad it sounds, there are not many such people, but they still exist, and sometimes it's a bit hard to please them.

And I had raspberries on my mind first!

In addition to the simple ingredients, the measure is never easier, it is enough to remember it requires 6 of:

6 poons of flour,6 spoons of sugar, 6 eggs + 1 backing powder + 1 spoon of cacao (100gr chocolate for glazing optional).

Separate the egg white and egg yolk, mix the egg whites on low speed until it becomes foamy.
Gradually add sugar, continue beating on medium speed.
Egg whites should not be stiff with sugar as for the famous meringue crust, keep it light and fluffy.

Recently, we found a local lady who supplies us with free range fresh eggs.

And whether the eggs and how fresh, is the best shown in recipes like these, actually the protein in the egg whites reacts differently to beating, the texture is more airy and full of bubbles at the very beginning of beating - protein denaturation, it's a similar story to when they prepare creamy coffee for us in a cafe with milk.

Add yolk by yolk, keep mixing on slower speed for the next 2-3 minutes then speed up and give it the last touch with another 2-3 minutes.

Ditch the mixer, grab the whisking wire, keep the fluffiness.

Sift flour, baking powder and cacao.
No matter how much you think it's crispy enough, you can very easily run into lumps that can partially ruin the recipe.

No one enjoys biting into a ball of flour.

Using light movements, gently mix the dry ingredients into the beaten egg foam.

Found it very satisfying watching how it dissolves and becomes more and more creamy.

The filling is made from hazelnuts, crushed biscuits, butter, a little rum, sugar and cocoa. It didn't take long to defrost, just as the sponge crust was ready for the oven preheated to 200 degrees.

Airy creams work best with sponge crust, and this one was not quite like that, here comes a small modification.

I had 2-3 spoonfuls of whipped cream that I additionally whipped with the filling, but the taste was still too strong, the rum, one of the ingredients, had aged perfectly, I needed something a bit more lighter.

Flour porridge, except that I used water instead of milk, added a couple of teaspoons of sugar, very minimal. Without subsequent mixing with the butter, after it had cooled, I added it to the rum filling.

I finally guessed it, and the sponge crust came out the oven at the same time.

Immediately after taking out from oven, without removing the parchment paper, wrap the crust and leave it to cool - this trick makes it easier to roll later when the crust is topped.
Unwrap it and spread more than half of the filling.

Coat the entire roll with the rest, then melt the chocolate with a little milk, if desired, and glaze. In order to prevent the chocolate glaze from cracking, a little butter is usually added to the melted chocolate.

Half an hour later, with a knock at the door, the guests arrived.
Some got a double portion, some still opted for just one piece.

I saved my portion so I could snap the cross section the next day.

The only additional change I would make if the roll is planned for immediate tasting - soaking, 50 or so milliliters of lukewarm milk with a spoonful of cocoa would be a perfect move. Sponge was however perfectly airy and chewy.

Bon appetite!