Chocolate Spelt Swiss Roll

1. The secret to a perfect chocolate cream (preferably prepared the day before). Great desserts take time, and Parisian chocolate cream is no exception. To achieve a light and fluffy texture, let it chill thoroughly. Heat the whipping cream in a saucepan. As soon as it starts to simmer, remove it from the heat. Stir in the cocoa powder and let the mixture cool to about 70 °C. Add the chopped milk chocolate, leave it to sit for a minute, then stir until smooth. Transfer the mixture to a bowl and cover it with cling film directly touching the surface to prevent a skin from forming. Refrigerate for at least 5 hours, but overnight is ideal.

2. Our light and fluffy spelt sponge. Whisk the eggs and sugar until the mixture becomes thick, pale, and airy. This takes about 10–15 minutes, but the result is worth it. The mixture should more than double in volume. Slowly drizzle in the oil while continuing to whisk. Sift together the Nominal spelt flour and cocoa powder, then gently fold them into the egg mixture by hand to keep as much air as possible. Spread the batter evenly onto a baking tray lined with baking paper and bake in a preheated oven at 210 °C for 7–8 minutes. Our little trick for a flexible sponge: As soon as it comes out of the oven, roll the sponge up together with the baking paper (or turn it onto a clean, slightly damp kitchen towel and roll it up with the towel). Leave it rolled until completely cool. This keeps it soft and prevents cracking.

3. The joy of assembling. Take the chilled chocolate base from the refrigerator and whip it carefully until light and fluffy. Be careful not to overwhip it, as the milk chocolate and cocoa make it firm up quickly. Unroll the cooled sponge, remove the baking paper, and spread the cream evenly over the surface. Roll it up tightly but gently. Melt the remaining chocolate over a double boiler and drizzle or spread it over the roulade. Whether you create playful zigzag lines or coat the whole roll is entirely up to you.

💡 Our proven tips:

• Take the eggs out of the refrigerator in advance. Eggs at room temperature whip up much better and create a lighter sponge.

• Nominal spelt flour absorbs slightly more liquid than regular wheat flour. To keep the sponge perfectly moist, start checking it after about 6 minutes of baking.

• For beautifully clean slices, dip your knife into hot water before cutting and wipe it clean after each slice.