Chocolate rolls, similar to jelly rolls, catch the eye with their spiral design and airy texture. The cake is egg-free, and has a very light chocolaty flavour. It is very fragile, so it might crack when you roll it up, but it's very moist and pairs perfectly with freshly made plum and chocolate jam and whipped cream.
Ingredients
For the cake roll
120 ml milk
1 tablespoon oil
1 tablespoon orange marmalade
60 grams flour
50 grams sugar
1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
For the filling
100 ml double cream
150 grams fresh ripe plums
50 grams sugar
50 grams dark chocolate
1 teaspoon rum
Preparation
First make the filling. Dice the plums and place them in a heavy-bottomed sauce pan, add the sugar and cook on medium heat, stirring constantly, until they start breaking down and thickening up, about 10 minutes. Remove from heat and add the chopped chocolate and rum. Let it cool down to room temperature. In the meantime, make the roll.
Sift together the flour with the cocoa powder and baking soda and set it aside. In another bowl, whisk together the milk, oil, marmalade and sugar. Add the dry ingredients to the wet ingredients and mix vigorously with a wire whisk until completely combined. Line a 23x30 cm (9x12 inch) baking pan with parchment paper, pour in the batter and bake in a preheated oven, at 180˚C (350˚F), for 8-10 minutes. Let it cool in the pan for a few minutes, then remove and let it cool to room temperature on a wire rack.
To assemble, whip the double cream until stiff peaks form. Evenly spread the cooked jam on the room temperature roll, then carefully spread on the double cream. Roll it up carefully from the short side, and place in on a serving plate. Put it in the fridge for at least 6 hours, then decorate to your liking and serve. If served sooner, it might break while slicing, which will not affect the taste, of course. Yields 8 servings.
