Autumnal Pumpkin and Chocolate Roll

Name: Autumnal Pumpkin and Chocolate Roll
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 10 Portionen
Ingredients: 300 g cleaned pumpkin; 5 piece eggs; 70 g sugar; 70 g seed oil; 70 g flour; 1 fialetta almond flavoring; 250 g milk at room temperature; 1 packet preparation for chocolate cream; 1 packet cocoa glaze

Stuffed cake

Save recipe

To save recipes, you need a free MixBuch account.

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

1 h 30 min

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This pumpkin and chocolate roll is a perfect dessert for autumn, ideal for a birthday party or to end Christmas lunch in style. The pumpkin, with its delicate flavor, goes perfectly with the chocolate cream, creating a delicious contrast. The preparation is a bit laborious, but the result is guaranteed! I often prepare it when I have guests and it is always a great success. It can also be prepared the day before and stored in the refrigerator. A tip: for an extra touch, add chocolate chips to the dough!

Ingredients (9 ingredients)

300 g cleaned pumpkin
5 piece eggs
70 g sugar
70 g seed oil
70 g flour
1 fialetta almond flavoring
250 g milk at room temperature
1 packet preparation for chocolate cream
1 packet cocoa glaze

Preparation (14 steps)

Pumpkin preparation

Thermomix® Setting

5 sec/Speed 5

Cut the cleaned pumpkin into pieces and insert it into the bowl. Grate the pumpkin: 5 Sec./Stufe 5. Transfer the grated pumpkin to a bowl and set aside.

Whipping the egg whites

Thermomix® Setting

3 min/Speed 3.5

Insert the butterfly. Put the egg whites in the bowl and whip until stiff peaks form: 3 Min./Stufe 3.5. Remove the butterfly and transfer the whipped egg whites to a bowl and set aside.

180

Preparation of the sponge cake

Add the sugar to the whipped egg whites and mix gently with a spatula.

Addition of the egg yolks

Incorporate the egg yolks one at a time, mixing gently with a spatula after each addition.

Addition of the oil

Add the seed oil and mix gently with a spatula to blend.

Addition of the flour

Add the flour a little at a time, mixing gently with a spatula to avoid lumps.

Incorporating the pumpkin

Add the grated pumpkin to the dough and mix gently with a spatula to blend.

Flavoring the dough

Add the almond flavoring and mix gently with a spatula.

Cooking the sponge cake

Pour the dough into a 35x35 cm baking sheet lined with parchment paper and level. Bake in a preheated ventilated oven at 170°C for 15 minutes. (with a static oven we increase the temperature by 10 °C). Once cooked, let our sponge cake cool.

Preparation of the chocolate cream

Thermomix® Setting

20 sec/Speed 4

Pour the milk into the bowl. Add the preparation for chocolate cream a little at a time: 20 Sek./Stufe 4. Mix until you have a smooth cream with a homogeneous color.

Filling the roll

Turn the sponge cake over onto a sheet of parchment paper and remove the parchment paper from cooking. Spread the chocolate cream over the sponge cake, staying a couple of cm from the edges.

Rolling up the roll

Roll up the sponge cake using the parchment paper and create our roll.

Preparation of the glaze

Put the cocoa glaze in a pot with boiling water (with the stove off) and leave it to soak for 7-8 minutes. When the glaze has completely melted, open the bag.