Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chocolate rolls. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

You can also make mini chocolate cake rolls which are closer in size to the Hostess or Little Debbie snacks we love. Regardless of the brand, a homemade mini or. This traditional Chocolate Roll recipe (a.k.a. "Chocolate Swiss Roll") is easy to customize with your favorite filling — traditional cream cheese, chocolate, peppermint, or whatever other creative idea. These are the absolute best homemade chocolate rolls recipe ever.

Chocolate Rolls is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Chocolate Rolls is something which I’ve loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook chocolate rolls using 12 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Rolls:

1. Make ready 1 the baker's percentage is in
2. Prepare 250 grams Bread (strong) flour
3. Make ready 60 grams Cake flour
4. Take 48 grams Castor sugar or superfine sugar
5. Prepare 7 grams Instant dry yeast
6. Get 5 grams Salt
7. Make ready 30 grams ◎Heavy cream
8. Prepare 135 grams ◎Low Fat Milk
9. Make ready 54 grams ◎Beaten egg (M)
10. Prepare 60 grams ☆Chocolate
11. Get 15 grams ☆Sugarless cocoa powder
12. Take 30 grams ☆Margarine (or butter)

A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate. This is a chocolate roll that you will get many raves about. Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner.

Instructions to make Chocolate Rolls:

1. Mix the flours up lightly. Put the yeast on top of the sugar, away from the salt. Mix the ◎ ingredients together well and heat up to body temperature (35-38 °C). ※I used milk chocolate. I wrote heavy cream in the ingredients, but I actually used a vegetable base whipped cream and it turned out fine.
2. Chop up the chocolate very finely by hand or using a food processor etc. so that it will melt as much as possible with your body or the temperature of your machine when kneading. A few bits of unmelted chocolate are fine.
3. Pour the ◎ liquids into the bowl aiming for the yeast. Mix in half the flour until the mixture is sticky, then mix in the salt and the rest of the flour to form one mass. Transfer the dough to a work surface and knead until smooth. It's a soft and sticky dough, so scrape off any dough that sticks to the work surface as you knead.
4. Add the ☆ ingredients and keep kneading until smooth. Please see "Simple Square Loaf "for reference. Scrape off and add in the dough that's stuck to your hands before introducing the fats.
5. When the dough is done kneading, form it into a smooth ball with a taut surface. Put the dough ball into an oiled bowl with the seam side down, and leave for the 1st rising. Cover with a tightly wrung out moistened kitchen towel during this 1st rising and the resting time later.
6. Leave to rise until it has increased to 1.5 to 2 times its original volume. Poke the dough with a finger, and if the hole doesn't fill back in it's done rising. Using my microwave's dough-rising setting at 40 °C it took about 70 minutes. This dough doesn't rise that much.
7. When the 1st rising is done, round off the dough lightly to deflate it, divide into 15 pieces, cover with plastic wrap and a tightly wrung out moistened kitchen towel, and let rest for 15 minutes. I made three 134 g pieces and six 45 g pieces this time.
8. I put the six 45 g dough balls (using a total of 120 g of flour) in a 15 cm-diameter round cake tin. I lined the tin with kitchen parchment paper beforehand.
9. Leave to rise (2nd rising) until 1.5 to 2 times its original volume. (Using my microwave's dough-rising setting at 40°C it took about 60 minutes. )
10. I put the three 134 g balls into an 8.2 x 21.2 x 7 cm high poundcake tin, lined with kitchen parchment paper.
11. I let it rise with the Step 9 dough. It also took 60 minutes at 40 °C. If the dough rises to about 1 cm below the rim of the pan, it's ready.
12. Preheat oven to 180 °C. Then lower to 170 °C and bake for 5 minutes. Cover the tops with aluminium foil to prevent the crust from hardening. Lower the temperature to 160 °C and bake for another 21 minutes or so to finish. Once you take them out of the oven, drop each pan onto your work surface from about a height of 30cm to "shock" the bread into releasing its steam.
13. I baked loaves with different heights at the same time, so the crust on the round one was a bit softer. It may be better to bake the round one at 170 °C, and to cover the surface with foil about 8 minutes in.
14. Moist and fluffy. Warm the rolls up in a oven once they have cooled. If you have a sweet tooth, add chocolate chips for an even more chocolately flavor.
15. This is made with 300 g of dough divided into 15 pieces, and baked in a 150°C oven (preheated at 160°C) for 5 minutes, then at 140°C for 10 to 12 minutes. If it looks like the rolls are getting burned on top, cover with foil.
16. This is a shokupan (square loaf bread) made with a different ratio of ingredients.

Keep this recipe handy because I am afraid you will be asked for it. This is a great cake for having guests over for dinner. Chocolate Cinnamon Rolls: Quick and easy Chocolate Cinnamon Rolls made with refrigerated dough, chocolate Chocolate Cinnamon Rolls. More Ways to Search: Recipe Index · Ingredients Index. These are the best sourdough chocolate rolls.

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