Ingredients
- 5 large eggs
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 3 1/2 tablespoons vegetable oil
- 1/2 cup cake flour
- 1 tablespoon cocoa powder
- 1/4 cup milk
- 4 ounces dark chocolate
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons whipping cream
- 1 cup dark chocolate
- 1/2 cup roasted almonds, chopped
Directions
Preheat oven to 300°F (150°C).
Line a 10x12 inch (25x30 cm) pan with parchment paper.
Separate egg yolks and whites.
Whisk yolks, oil, milk, sifted flour, and cocoa until smooth to create the batter.
Beat egg whites with lemon juice, gradually adding sugar until stiff peaks form.
Gently fold the beaten egg whites into the yolk batter.
Spread the batter evenly in the prepared pan and bake for 25–30 minutes, or until set.
Cool the baked sponge completely, then remove it from the pan and peel off the parchment paper.
Melt chocolate using a double boiler and set aside.
Beat cream cheese and sugar until smooth.
Add vanilla and whipping cream, then beat until fluffy to create the filling.
Mix in the melted chocolate until the filling is silky.
Chill the filling until ready to use.
Spread the chilled filling evenly over the surface of the cooled sponge.
Roll the cake tightly using parchment paper to form a log.
Chill the rolled cake for 30–60 minutes to set its shape.
Melt chocolate using a double boiler.
Stir the chopped roasted almonds into the melted chocolate.
Coat the entire chilled cake roll with the chocolate-almond mixture.
Chill the cake until the coating is firm.
Slice with a hot knife for clean cuts.
Enjoy the contrast: airy sponge, creamy chocolate filling, and crunchy almond shell.
Frequently Asked Questions
How do I prevent my Chocolate Almond Roll Cake from cracking when rolling?
The key to preventing cracks is to roll the warm cake immediately after baking. After removing the 10x12 inch sheet cake from the 300°F oven, invert it onto a sugar-dusted tea towel, peel off the parchment paper, and roll it up tightly within the towel while it cools. This technique sets the shape before the cake cools completely.
Can I substitute the dark chocolate in the filling for milk chocolate in this recipe?
Yes, you can substitute the 4 ounces of dark chocolate, but be aware it will affect the final flavor profile and texture of the cream cheese filling. Milk chocolate has a higher sugar and milk content, so you might find the filling slightly softer. Ensure the milk chocolate is melted smoothly before incorporating it into the softened cream cheese.
How should I properly store leftovers of this Chocolate Almond Roll Cake?
Because this roll cake contains a cream cheese filling, it must be stored in the refrigerator. Wrap the sliced cake tightly in plastic wrap or place it in an airtight container to prevent the cake from drying out. It will keep well for up to 3-4 days when stored properly.
