Variegated roll with Nutella, the quick and delicious recipe

The variegated roll with bitter cocoa and Nutella filling it is an even more delicious version of the classic Nutella variegated roll: in this recipe, in fact, in addition to the very soft Nutella filling, we also find a part of the biscuit dough made with bitter cocoa, for a truly intense chocolate taste. Preparing it is really within everyone’s reach: vi it will only take 25 minutes to have the roll ready to be filled! Ideal to present during a birthday party, a dinner or simply a snack, the variegated Nutella roll with cocoa will be your next strong point. If this spreadable cream is your passion, you can’t miss the Nutella crepes and chopped pistachios, the Nutella-filled cookie tart and the Nutella tiramisu!

Ingredients for 10 people

Eggs: 4
Flour 00: 50 g
Bitter cocoa: 10 g
Sugar: 70g
Nutella: 1 jar of 200 g

Preparation: 15 minutes
Cooking: 8 minutes
Total: 23 minutes
Calories: 339 kcal/portion

Preparation

Break the eggs into a bowl and, using an electric whisk, start mixing them at minimum speed.

When the eggs start to foam slightly, add the granulated sugar and start beating at maximum speed.

Whip everything at maximum speed until the mixture has tripled in volume, with a firm consistency and a light color. At this point add a first half of the sifted flour and start mixing from bottom to top.

When all the first part of the flour is well incorporated, add the remaining dose and continue to mix it with the spatula, carrying out the same movements, which are essential so as not to disassemble the mixture.

Take 1/3 of the mixture and pour it into another bowl. With a fine-mesh strainer, sift the cocoa directly into the bowl with 1/3 of the dough.

Mix dough and cocoa always making movements from bottom to top. In the meantime, turn on the oven in ventilated mode at 190°C.

Pour the cocoa-free dough into a 30×30 cm pan lined with parchment paper, using a spoon to distribute the mixture evenly over the entire pan.

Add a few spoonfuls of the cocoa mixture and lightly variegate the two compounds with the back of the spoon.

Bake immediately in the preheated oven for 7-8 minutes. While the base is cooking, place a clean tea towel on a work surface.

Once the cooking time has elapsed, take the biscuit dough out of the oven and turn it out onto the tea towel with the parchment paper facing upwards.

Leave the base to rest for 5 minutes, so that it cools down slightly. Gently remove the parchment paper.

Roll the biscuit dough inside the cloth and let it cool for 15 minutes.

Keep the biscuit dough inside the tea towel so that it takes the correct shape to then be rolled up with the filling. Once cold you can unroll it gently.

Pour about 200 g of Nutella into the center of the cookie dough roll and spread well with a spatula or spoon over the entire surface, leaving an empty centimeter from the edge.

Roll up the stuffed base again with the help of the tea towel, then remove it and transfer the Nutella variegated roll onto a serving plate, ready to be served.

Advice and tips

You can decorate the variegated roll with Nutella with tufts of Nutella made with a syringe for desserts or a sac-à-few, or with dollops of whipped cream.

You can serve the roll by garnishing it with a layer of vanilla icing sugar or bitter cocoa.

We advise you to keep all the ingredients at room temperatureso that they mix better with each other.

You can add a generous dose of hazelnuts or chopped pistachios on the layer of Nutella before closing the roll.

It is important that the biscuit dough is rolled up in the tea towel when it is still hot. In this way it can be modeled easily and will keep the rolled shape even after filling.

You can use any other type of spreadable cream, such as Nocciolata or vegan hazelnut cream.

storage

The variegated roll with Nutella it keeps for 4-5 daysat room temperature, wrapped in cling film to prevent the dough from drying out. We advise against freezing it.