Can I use regular sugar instead of sweetener?

Yes, but calories and carbs will increase. Use 50 g sugar for the sponge and 30 g for the custard.

Why does my sponge crack when rolling?

It may be overbaked or not cooled enough. Roll the sponge while warm to keep it flexible, then let it cool in that shape.

How can I make the roll moister?

Brush the sponge with a sugar-free coffee or syrup before adding the cream.

Can I add nuts or berries?

Absolutely — fold in 50 g (½ cup) of chopped walnuts or fresh berries (raspberries, blueberries) into the cream for extra texture.

Chocolate roll

Name: Chocolate roll
Total time: 70 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken egg — 550 g; Bulk sweetener — 37 g; Cocoa Powder — 15 g; Cream — 50 g; Butter — 200 g; Vanillin — 1 g

90min

853g

Nutrition per 100g

484

Imagine a tender chocolate sponge rolled with a silky butter custard, melting in your mouth. This is not just a dessert — it's a celebration of flavor without the sugar and carbs. Perfect for tea parties or family gatherings. Made with wholesome ingredients and lots of love.

WHAT YOU WILL NEED

From ingredients

6 products

For sponge

For cream

SIMPLE PROCESS

Step by step recipe

The secret to a perfect roll lies in properly whipped eggs and gentle folding. Don't overbake the sponge, and don't overheat the custard. The egg yolk custard with butter gives incredible smoothness. Cooling the roll before the final roll-up is essential to prevent cracking.

Step 1

Separate the eggs

Separate the yolks from whites of 6 eggs (330 g / about 6 large). Beat the yolks with 30 g sweetener until pale and smooth. Add 3 tsp cocoa and mix.

Step 2

Whip the whites

In a clean, dry bowl, whip the egg whites to stiff peaks (add a pinch of salt if desired). Gently fold the whites into the yolk mixture with a spatula, keeping the batter airy.

Step 3

Bake the sponge

Spread the batter onto a parchment-lined baking sheet, shaping into a rectangle. Bake in a preheated oven at 180–200°C (350–400°F) for 10–15 minutes until a skewer comes out clean.

Step 4

Roll and cool

While hot, roll the sponge with the parchment paper into a tight roll. Let it cool completely (about 30 minutes), then unroll.

Step 5

Make the custard

Whisk the remaining 4 egg yolks (about 80 g) with 7 g sweetener until foamy, add heavy cream (50 g / 3.5 tbsp), and mix. Heat over a water bath or low heat, stirring constantly, until thickened. Cool.

Step 6

Assemble the roll

Beat softened butter (200 g / 7 oz) until creamy, then fold into the cooled custard. Spread the cream over the unrolled sponge, roll it back up, and dust with cocoa or chocolate shavings. Chill for 2 hours before serving.

CHEF'S TIP

Use room-temperature eggs

Room-temperature eggs whip faster and create a more stable foam, ensuring a light and airy sponge.

Fold whites gently

Incorporate whipped whites into the yolk mixture with a spatula, using an up-and-over motion to keep the batter airy.

Stir custard constantly

To avoid lumps, whisk the custard continuously while heating and never let it boil.

Cool before rolling

Let the sponge cool completely on a wire rack, then gently roll it up — this prevents cracking.

SUBSTITUTIONS

Add your taste

Replace sweetener with erythritol or stevia Use erythritol in the same amount or liquid stevia to taste (equivalent to 37 g sugar).
Gluten-free option Substitute wheat flour with almond flour (40 g / ⅓ cup) or coconut flour (20 g / 2 tbsp) — the sponge will be denser but still tasty.
Use coconut cream instead of heavy cream Coconut cream (50 g / 3.5 tbsp) adds a tropical twist to the custard.
Swap vanilla for orange zest Add 1 teaspoon of orange zest to the cream for a bright citrus note.

HOW TO STORE

How to Store Chocolate Roll

Store in the refrigerator, wrapped in plastic or in an airtight container, for up to 3 days. For longer storage, freeze (with or without cream) for up to 2 months. Thaw overnight in the fridge. Let sit at room temperature for 15–20 minutes before serving.

GOOD TO KNOW