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🍰 Chocolate Stracciatella Banana Swiss Roll

217 kcal · 30 min · 4 servings

Chocolate Stracciatella Banana Swiss Roll Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 210 degrees Celsius with top and bottom heat.
  2. 2. Line a baking tray with baking paper.
  3. 3. Place a baking frame on the prepared tray.
  4. 4. Add the room-temperature eggs, sugar, a pinch of salt, and one teaspoon of vanilla extract to a mixing bowl.
  5. 5. Beat the mixture with a mixer for about ten minutes until white and creamy.
  6. 6. Sift the flour and cocoa powder over the egg mixture.
  7. 7. Gently fold in the dry ingredients until just combined.
  8. 8. Pour the batter into the baking frame.
  9. 9. Smooth the surface of the batter with a spatula.
  10. 10. Bake the sponge cake in the preheated oven at 210 degrees for eight to nine minutes.
  11. 11. Remove the sponge cake from the oven.
  12. 12. Carefully remove the baking frame.
  13. 13. Invert the warm sponge cake onto a clean kitchen towel.
  14. 14. Carefully peel off the baking paper.
  15. 15. Roll up the cake together with the kitchen towel.
  16. 16. Let the roll cool down completely while covered.
  17. 17. Mix the quark, powdered sugar, and one teaspoon of vanilla extract until creamy.
  18. 18. Slowly add 400 grams of cream to the quark mixture.
  19. 19. Whip the cream stiff using a stabilizer (e.g., Sanapart).
  20. 20. Fold the grated stracciatella chocolate into the cream.
  21. 21. Place the cream in the refrigerator for later use.
  22. 22. Peel the bananas.
  23. 23. Halve the bananas lengthwise.
  24. 24. Brush the cut surfaces of the bananas with lemon juice.
  25. 25. Carefully unroll the cooled sponge cake.
  26. 26. Spread the chocolate cream evenly over the cake.
  27. 27. Smooth the cream to the edges.
  28. 28. Make the cream slightly thinner at one end and leave the final edge free of cream.
  29. 29. Place the banana halves at the opposite end of the cake.
  30. 30. Carefully roll up the cake roll using the kitchen towel.
  31. 31. Place the roll in the refrigerator for about two hours.
  32. 32. Heat 50 grams of cream in a small saucepan until it boils.
  33. 33. Remove the hot cream from the heat.
  34. 34. Stir in 80 grams of dark chocolate until completely melted.
  35. 35. Finely chop 20 grams of dark chocolate.
  36. 36. Place the cooled cake roll on a serving plate.
  37. 37. Pour the chocolate glaze over the roll.
  38. 38. Sprinkle the chopped chocolate over the top.
  39. 39. Keep the finished roll cold until serving.

Nutrition per serving