Dark Chocolate & Strawberry Cream Roll Recipe
with Madagascar Vanilla Anglaise
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chocolate Roll
For the Strawberry Cream Filling
For the Madagascar Vanilla Anglaise
Method
For the Chocolate Roll
- 1
Prepare the Batter
Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, beat the eggs and sugar until light and fluffy. Stir in the vanilla extract. Gradually fold in the dry ingredients until just combined.
- 2
Bake
Spread the batter evenly onto a greased parchment-lined baking sheet. Bake for 12-15 minutes or until the cake springs back when touched. Allow it to cool in the pan for a few minutes, then invert onto a clean kitchen towel dusted with powdered sugar.
- 3
Roll the Cake
While the cake is still warm, roll it up with the towel starting from one short end. Let it cool completely rolled up.
For the Strawberry Cream Filling
- 4
Make the Filling
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Gently fold in the pureed strawberries and vanilla extract. Set aside.
For the Madagascar Vanilla Anglaise
- 5
Prepare the Anglaise
In a saucepan, heat the heavy cream, milk, and sugar over medium heat until just simmering. In a separate bowl, whisk together the egg yolks. Gradually add the hot cream mixture to the egg yolks, whisking constantly. Return to the saucepan and cook over low heat until thickened, about 5-7 minutes. Stir in the scraped vanilla bean and allow to cool.
Assembly
- 6
Assemble the Roll
Unroll the cooled cake and spread the strawberry cream filling evenly over the surface. Roll it back up carefully. Chill in the refrigerator for at least 1 hour before serving.
- 7
Serve
Slice the roll and serve with a drizzle of the vanilla anglaise.
