Chocolate Almond Cream Cake Roll
A delightful dessert blending rich chocolate and almond flavors in a beautifully rolled cake, perfect for any occasion.
Servings: 10 servings
Calories: 300kcal
Ingredients
For the Cake
- 4 large eggs, large and at room temperature
- 3/4 cup granulated sugar to create a sweet base
- 1 teaspoon almond extract lending a sweet fragrance
- 1/2 cup all-purpose flour for the perfect structure
- 1/4 cup cocoa powder providing rich chocolate flavor
- 1 teaspoon baking powder for the ideal rise
- 1/4 teaspoon salt enhancing the balance of sweetness
For the Filling
- 1 cup heavy cream to make that luscious filling
- 1/4 cup powdered sugar adding sweetness to the cream
- 1 teaspoon almond extract for the filling
For Garnish
- to taste sliced almonds for a crunchy garnish
- to taste powdered sugar for dusting before serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 10x15-inch jelly roll pan by lining it with parchment paper.
- In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale.
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture.
- Pour the batter into the prepared pan, spreading it evenly. Bake for about 12-15 minutes.
- Prepare a clean kitchen towel by dusting it generously with powdered sugar.
- Once the cake is baked, immediately invert it onto the prepared towel and peel off the parchment paper.
- Dust the cake with more powdered sugar and start rolling it up from one short end with the towel.
Filling
- In a chilled bowl, whip heavy cream, powdered sugar, and almond extract until stiff peaks form.
- Unroll the cooled cake and spread the whipped cream evenly over the surface.
- Roll the cake back up without the towel, sealing in the filling.
Chilling
- Place the completed cake roll seam side down on a serving platter and chill in the refrigerator for at least one hour.
- Before serving, garnish with sliced almonds and a light dusting of powdered sugar.
Notes
To perfect your cake roll, ensure maximum air incorporation when beating the eggs and sugar. Roll quickly while the cake is still warm to prevent cracking. For more intense flavors, you can add espresso powder or marzipan to the cream.