Description
Sweet banana and rich chocolate dance together in this dreamy dessert roll, creating a delightful culinary experience. Smooth filling wrapped in tender cake promises pure indulgence for chocolate and banana lovers seeking a perfect treat.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 2 ripe bananas
- ¾ cup (170 grams) granulated sugar
- ½ cup (85 grams) semi-sweet chocolate chips
- 1 cup (240 milliliters) heavy whipping cream
Cake Ingredients:
- ¾ cup (90 grams) all-purpose flour
- ¼ cup (25 grams) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (60 milliliters) milk
Flavoring and Binding Ingredients:
- 2 teaspoons vanilla extract
- ¼ cup (30 grams) powdered sugar
- ¼ cup (60 milliliters) heavy cream
Instructions
- Craft a delicate chocolate sponge by meticulously sifting flour, cocoa powder, baking powder, and salt into a mixing bowl. Set the dry ingredients aside for later integration.
- Whip eggs and granulated sugar in a separate vessel until the mixture transforms into a pale, voluminous consistency. Incorporate vanilla extract, creating a silky base for the batter.
- Gently fold the dry ingredients into the egg mixture, alternating with milk, ensuring a smooth and uniform texture. Avoid overmixing to maintain the cake’s delicate structure.
- Prepare a jelly roll pan by greasing and lining with parchment paper. Pour the batter, spreading it evenly to create a thin, uniform layer.
- Bake the sponge in a preheated oven at 350F (175C) for 10-12 minutes. The cake is ready when it springs back upon light touch, indicating perfect doneness.
- While the cake is still warm, lay out a clean kitchen towel dusted with cocoa powder. Carefully invert the cake onto the towel and remove the parchment paper.
- Roll the cake with the towel from one short end, creating a compact log. Allow the cake to cool completely, maintaining its cylindrical shape.
- Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. Fold in mashed bananas, creating a luscious, creamy filling.
- Gently unroll the cooled cake and spread the banana cream evenly, leaving a small border around the edges to prevent overflow.
- Carefully re-roll the cake without the towel, ensuring a tight and neat presentation. Position the roll seam-side down on a serving plate.
- Melt chocolate chips with heavy cream using a microwave or double boiler, stirring until a glossy, smooth glaze develops.
- Drizzle the chocolate glaze over the cake roll, allowing it to cascade down the sides, creating an elegant finish.
- Refrigerate the dessert for a minimum of one hour to set the glaze and enhance the flavor melding.
- Slice the chilled roll and serve, revealing the beautiful spiral of chocolate sponge and banana cream.
Notes
- Ensure eggs are at room temperature for optimal volume when beating, creating a lighter, fluffier cake texture that melts in your mouth.
- Use ripe, soft bananas to maximize natural sweetness and create a smoother filling with deeper flavor complexity.
- Dust the kitchen towel generously with cocoa powder to prevent sticking and add an extra layer of chocolate taste when rolling the cake.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend, maintaining the cake’s delicate structure and rich chocolate profile.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 23 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg