For a decadent, nutty dessert that will steal the show, the Chocolate Pistachio Roll Cake is just the thing. This refined Swiss roll combines a rich chocolate sponge with a creamy pistachio filling—making it ideal for parties, holidays, or simply as a decadent weekend treat.
Chocolate Pistachio Roll Cake Recipe :
This roll cake offers perfection in every slice for those who adore the combination of chocolate and pistachio. This dessert is light and fluffy, filled with creamy nutty goodness. It is not only visually stunning but also incredibly delicious.
History of the Recipe :
The Swiss roll or roll cake originated in the 19th century in Central Europe and has since spread worldwide in different variations. Chocolate and pistachio are a more recently combined culinary pair—melding the bittersweet richness of cocoa with the earthy, buttery notes of pistachio cream. This version draws inspiration from European roulades while incorporating elevated flavors from the Middle East.
How to Make a Fluffy Chocolate Pistachio Swiss Roll at Home
Ingredients
For Chocolate Sponge:
- 4 large eggs
- 100 g (½ cup) granulated sugar
- 90 g (¾ cup) all-purpose flour
- 30 g (¼ cup) cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For Pistachio Filling:
- 150 gram unsalted butter, softened
- 1 cup powdered sugar
- 3 tbsp pistachio paste
- 1 tbsp heavy cream
- ½ tsp vanilla extract
For Decoration (Optional):
- Chocolate ganache or melted chocolate
- Crushed pistachios
- Cocoa powder for dusting
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper.
- Make Sponge: In a bowl, beat eggs and sugar until pale and fluffy (about 5–6 minutes). Add vanilla. Sift together flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Bake: Pour batter into the pan and spread evenly. Bake for 10–12 minutes or until the cake springs back when touched.
- Roll Cake: While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment. Roll the cake in the towel from the short side and let it cool completely.
- Prepare Filling: Beat butter until creamy. Add powdered sugar, pistachio paste, cream, and vanilla. Beat until fluffy and light green.
- Assemble: Unroll the cooled cake, spread the pistachio cream evenly, and roll it back tightly. Chill for 30 minutes.
- Decorate: Drizzle with ganache or dust with cocoa powder. Sprinkle chopped pistachios for texture.
- Serve: Slice and enjoy your delightful Chocolate Pistachio Roll Cake!
Notes
Tips for Chocolate Pistachio Roll Cake Recipe :
- To prevent the cake from falling apart, chill it before slicing.
- For homemade pistachio paste, mix roasted and shelled pistachios with a small amount of oil and sugar until smooth.
- Cover the sponge right after baking to keep it moist.
FAQs for Chocolate Pistachio Roll Cake Recipe :
Q: Is it possible to use whipped cream in place of buttercream?
A: Yes, just make sure it’s stabilized to prevent the cake from collapsing.
Q: For how long can you keep this cake?
A: In the fridge, it can be kept for a maximum of three days if it is stored in a container that is airtight.
Q: Is it possible to freeze the roll cake?
A: Yes, ensure it is tightly wrapped and freeze it for a maximum of one month. Defrost in the refrigerator prior to serving.
Conclusion :
A dessert masterpiece, this Chocolate Pistachio Roll Cake combines a fluffy sponge, rich cocoa, and the nutty elegance of pistachios. This roll cake is guaranteed to wow both the eyes and the palate, making it perfect for birthdays, holidays, or just indulging yourself.
For more Information : Health tips , Entertainment, food Technology
Tasty 😋