Christmas Roulade with Gianduja Hazelnut Chocolate Cream is made with a thin sheet of sponge cake spread with hazelnut chocolate cream (Piedmont Gianduja cream) in the shape of a roll. Usually served in slices, the result is a spiral of cake.
The Roulade recipe has many fillings variations such as whipped cream, marmalade or chocolate cream mixed with chopped fresh/dried fruit.
For Christmas Roulade with Gianduja Hazelnut Chocolate Cream recipe we have chosen a typical Piedmont chocolate cream: the Gianduja Cream. Gianduia is a sweet chocolate containing hazelnuts, created in Turin by Pier Paul Caffarel in 1865. It takes its name from marionette character Gianduia which represents Piedmont, the Italian region where Gianduja chocolate was invented.
We decided to decorate the Roulade with Gianduja Hazelnut Chocolate Cream with whipped cream and red fruits just to give you a Christmas version of this delicious Italian dessert.
Christmas Roulade with Gianduja Hazelnut Chocolate Cream
- 100 gr (3,5 oz ) of all-purpose flour
- 130 gr (4,5 oz ) of white sugar
- 3 eggs
- 50 ml whole milk
- half a teaspoon of sodium bicarbonate
- half a glass of liquor for dessert (alchermes)
- 250 gr (9 oz ) of Gianduja Hazelnut Chocolate Cream
- 100 gr ( 3,5 oz ) of whipping cream
- a little bit of cocoa powder
- red fruits for decoration
The sponge cake is the most important thing for the realization of roulade with gianduja cream. It only takes a few ingredients and a very short baking time. But pay attention because it’s a very delicate procedure!
First thing first whisk the eggs with the sugar for 15-20 minutes (1). You think it’s a long time but it’s necessary for the success of the sponge cake. When the eggs will become foamy and very clear (not before than 15 minutes) add the milk and turn off the mixer (2).
Add a pinch of baking soda to the flour. Then add the sifted flour to the whipped eggs, very slowly and stirring constantly from the top to the bottom.(3).
Cover a baking sheet with baking paper. Pour the mixture (4) and level it to make it uniform (5). Bake for 6 minutes in the oven at 220° (430 F) (6).
After 6 minutes remove from the oven and overturn the sponge cake on a damp cloth sprinkled with sugar (this way the sponge cake will not stick to the surface and you will be able roll it up more easily). Then very gently remove baking paper (7). Then roll it up into the towel and let it cool (8). When the sponge cake is at room temperature, roll it out very gently (9).
Wet the sponge cake with a bit of Alchermes or other liqueur cake to your taste (10). Spread the gianduja hazelnut chocolate cream (11-12)
Roll the sponge cake (13-14) and wrap tight the roulade in plastic wrap and let rest it in the refrigerator about 1 hour (15).
About Christmas decoration: whip the cream (16) and cover the roulade (17), then make some decorations with a fork that seem like the wakes of the slides on the snow (18).
Sprinkle with a little cocoa powder and complete with red fruits such as currants and raspberries (19). Before slicing your Christmas Roulade with Gianduja Hazelnut Chocolate Cream, leave it some more in the refrigerator to cool (20).