Sweets & Baking
Book of Noël
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Chocolate sponge roll with mascarpone cream.
Timing
- Active approx. 40 minutes
- Cooking/Baking: Bake for 9-11 minutes
- Rest/Cool: 45-60 min. Cool down; Cool for 2 hours
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 595 kcal
- Protein
- ≈ 11.3 g
- Carbohydrates
- ≈ 47.4 g
- Fat
- ≈ 39 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 4 eggs · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 120g sugar · ≈ 120 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 100 g flour · ≈ 100 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 20 g cocoa · ≈ 20 g · Assumed quantity / reference product
Kakaopulver stark entölt (S713000) - 250g mascarpone · ≈ 250 g · Assumed quantity / reference product
Mascarpone mind. 80 % Fett i. Tr. (M7A6800) - 200 ml cream · ≈ 200 g · Assumed quantity / reference product
Schlagsahne mind. 30 % Fett (M173800) - 150 g chocolate · ≈ 150 g · Assumed quantity / reference product
Zartbitter-/Halbbitterschokolade (S560000)
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 eggs
- 120g sugar
- 100 g flour
- 20 g cocoa
- 250g mascarpone
- 200 ml cream
- 150 g chocolate
Instructions
- Preheat oven to 200 °C top/bottom heat. Beat eggs and sugar for several minutes until very fluffy; Carefully fold in the sifted flour and cocoa.
- Spread about 1 cm high on a baking tray lined with baking paper and bake for 9-11 minutes. Do not bake dry.
- Turn out onto a clean cloth, carefully peel off the baking paper and loosely roll up the warm sponge cake with the cloth. Allow to cool for 45-60 minutes.
- Whip the cream until stiff and fold into the mascarpone until smooth. Carefully open the sponge cake, spread it with cream and roll it up again without a cloth.
- Gently melt the chocolate, let it cool slightly and cover the roll with it. Use a fork to pull the wood structure; refrigerate for at least 2 hours.
Tips
- Check the specified cooking using the result described; Time alone is not a safe test.
- Nicolaus says: “Whoever stands at the stove has the best smelling place.”
