Strawberry Cream Chocolate Roll

The pairing of chocolate and strawberries is hands down one of the best combos in dessert history. Both have long and rich histories. Strawberries were found growing wild in Italy centuries ago. The name itself has some myth around it stemming from the idea people put ‘straw’ around the base of the plant for both nutrients and protection.

Chocolate was enjoyed by Aztec and Mayan civilizations as a beverage and even used cocoa beans as a currency. As cocoa spread around the world, different ideas for its use emerged. Candy makers added milk & sugar or nuts and caramel to their chocolate confections.

In the 1960’s, Lorraine Lorusso created a decadent chocolate covered strawberry. As the story goes, she worked at a small gourmet shop called the Stop N’ Shop in Chicago, USA. She took a tempered version of the gourmet chocolate that was sold in the store and dipped some fresh strawberries into the mixture. She allowed the chocolate to harden and served these strawberries to their paying customers. The treat was an instant success.

I’ve done my own pairing of strawberries and chocolate in this cake roll with a cream cheese filling. Hope you get a chance to enjoy one through the summer as well.

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Strawberry Cream Chocolate Roll

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Rating: 5
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Course

dessert

Cuisine

American, European, French, German

Servings

MetricUS Imperial

Ingredients

Chocolate Cake

• 1/2 cup flour
• 1/4 cup baking cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 4 eggs, separated
• 3/4 cup sugar
• 1 tsp vanilla
• 2 Tbsp water
• Powdered sugar for dusting

Filling

• 250 grams cream cheese, softened
• 1/3 cup powdered sugar
• 2 Tbsp lime juice
• 400 grams (2 cups) fresh strawberries, diced small

Course dessert Cuisine American, European, French, German Servings MetricUS Imperial Ingredients Chocolate Cake 1/2 cup flour 1/4 cup baking cocoa powder 1 tsp baking powder 1/4 tsp salt 4 eggs, separated 3/4 cup sugar 1 tsp vanilla 2 Tbsp water Powdered sugar for dusting Filling 250 grams cream cheese, softened 1/3 cup powdered sugar 2 Tbsp lime juice 400 grams (2 cups) fresh strawberries, diced small

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Chocolate Cake

1. Preheat oven to 350 F. Line a 10 x 15-inch jelly roll pan with parchment paper. In a small bowl, combine flour, cocoa, baking powder & salt. Set aside.
2. In another bowl, whip egg whites until foamy, gradually adding HALF of the sugar. Beat until stiff peaks form. In a third large bowl, beat egg yolks until thick. Add remaining sugar, vanilla & water; beat until very thick. Gradually fold in flour mixture then egg whites.
3. Spread batter evenly into jelly roll pan. Bake for 14-16 minutes or until it tests done with a toothpick. Loosen edges & immediately turn cake onto a tea towel dusted with powdered sugar & remove parchment paper. Starting with narrower end, roll up cake in towel; cool completely.

Filling

1. In a small bowl, using an electric mixer, beat cream cheese, powdered sugar & lime juice. Fold in diced, fresh strawberries.

Assembly

1. Unroll cooled cake; remove towel. Spread cake with filling; roll up loosely to accommodate filling. Cover & refrigerate until ready to slice & serve.