Chocolate Roll with Walnuts and Banana Soufflé

Step 1 of 19

Break the chocolate into pieces and place it in a water bath.

Step 2 of 19

Melt until smooth.

Step 3 of 19

Beat the sugar together with the eggs.

Step 4 of 19

Stir in the melted chocolate and mix gently.

Step 5 of 19

Add the flour and baking powder. Mix so that the batter is not too thick.

Step 6 of 19

Line a baking pan with parchment paper (the author used size 30×40 cm). Spread the batter over it and smooth it out. Bake in an oven preheated to 180 degrees for 10–15 minutes.

Step 7 of 19

Roll up the still hot sponge cake into a log together with the baking paper and let it cool.

Soufflé Preparation

Step 8 of 19

Finely chop the bananas.

Step 9 of 19

Grind the walnuts using a blender.

Step 10 of 19

Pour 100 ml of cold boiled water over the gelatin and leave it for the time specified on the package.

Step 11 of 19

Heat the gelatin almost to boiling, but do not boil. Cool to room temperature.

Step 12 of 19

Whip the cream with sugar.

Step 13 of 19

Add gelatin to the mixture and stir.

Step 14 of 19

Set aside approximately 3 tbsp of cream for brushing the roll, and add bananas to the remaining part.

Step 15 of 19

Mix the contents.

Step 16 of 19

Spread the soufflé over the sponge cake (any leftovers can be placed in dessert glasses and put in the refrigerator as a separate dessert).

Step 17 of 19

Roll up the finished cake.

Step 18 of 19

Cover the surface with cream.

Step 19 of 19

Decorate with nuts and place in the refrigerator for 5–6 hours.