Swiss bakers discovered in 1967 that cocoa powder mixed into cake batter creates twice the chocolate flavor of melted chocolate alone.
Double Chocolate Roll
Indulge in our mouthwatering Double Chocolate Roll, a heavenly treat that combines a pillowy dough with rich chocolate chips and a luscious hazelnut cocoa cream filling. Perfectly baked to achieve that melt-in-your-mouth texture, this delightful roll is sure to satisfy your chocolate cravings! Get ready to impress your friends and family with this irresistible dessert that’s as fun to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 60 g oda sıcaklığında tereyağ (4.2 tbsp)
- 2 yumurta
- İçi için kakaolu fındık kreması
- 200 ml ılık süt (6.76 fl oz)
🫙Pantry Staples(4)
- 1.5 su bardağı damla çikolata (360 ml)
- 8 g toz maya (0.28 oz)
- 500 g un (4 cup)
- 20 g toz şeker (0.1 cup)
🧂Spices & Seasonings(1)
- 8 g tuz (0.28 oz)
👨🍳 Instructions
- 1
Place the flour in a mixing bowl and make a well in the center. Add the yeast and warm milk, and let the yeast activate for about 5 minutes.
- 2
Then add the eggs and salt, and knead the dough. Once the dough has formed, add the butter and knead again until soft. The dough's consistency may vary based on the quality of the flour.
- 3
Lightly flour your work surface and shape the dough, then incorporate the chocolate chips. Divide the dough into 12 equal pieces, roll each into a 15x15 cm square, add the filling, and seal the edges tightly.
- 4
Place on a baking tray and let rise for about 30 minutes. After rising, brush with milk and bake in a preheated fanless oven at 180 degrees Celsius until fully browned (the bottom should cook thoroughly).
💡 Pro Tips
- ✓Activate yeast in milk heated to exactly 100-110°F because temperatures above 140°F kill yeast enzymes while below 80°F prevents proper fermentation.technique100-110°F
- ✓Add butter only after initial gluten development because fat coats flour proteins and inhibits gluten formation by up to 50% if added too early.timing50% inhibition
- ✓Fold chocolate chips into dough at 65-70°F room temperature so they don't melt from residual dough heat and create streaky, uneven distribution.ingredient65-70°F
- ✓Proof rolls at 75-80°F with 75% humidity for optimal yeast activity - cooler temperatures slow fermentation while hotter temps create weak gluten structure.technique75-80°F, 75% humidity
- ✓Test doneness by checking internal temperature reaches 190°F rather than relying on color, as chocolate can mask proper browning visual cues.timing190°F internal
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Swiss bakers discovered in 1967 that cocoa powder mixed into cake batter creates twice the chocolate flavor of melted chocolate alone.
Double Chocolate Roll
Indulge in our mouthwatering Double Chocolate Roll, a heavenly treat that combines a pillowy dough with rich chocolate chips and a luscious hazelnut cocoa cream filling. Perfectly baked to achieve that melt-in-your-mouth texture, this delightful roll is sure to satisfy your chocolate cravings! Get ready to impress your friends and family with this irresistible dessert that’s as fun to make as it is to eat!
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 60 g oda sıcaklığında tereyağ (4.2 tbsp)
- 2 yumurta
- İçi için kakaolu fındık kreması
- 200 ml ılık süt (6.76 fl oz)
🫙Pantry Staples(4)
- 1.5 su bardağı damla çikolata (360 ml)
- 8 g toz maya (0.28 oz)
- 500 g un (4 cup)
- 20 g toz şeker (0.1 cup)
🧂Spices & Seasonings(1)
- 8 g tuz (0.28 oz)
👨🍳 Instructions
- 1
Place the flour in a mixing bowl and make a well in the center. Add the yeast and warm milk, and let the yeast activate for about 5 minutes.
- 2
Then add the eggs and salt, and knead the dough. Once the dough has formed, add the butter and knead again until soft. The dough's consistency may vary based on the quality of the flour.
- 3
Lightly flour your work surface and shape the dough, then incorporate the chocolate chips. Divide the dough into 12 equal pieces, roll each into a 15x15 cm square, add the filling, and seal the edges tightly.
- 4
Place on a baking tray and let rise for about 30 minutes. After rising, brush with milk and bake in a preheated fanless oven at 180 degrees Celsius until fully browned (the bottom should cook thoroughly).
💡 Pro Tips
- ✓Activate yeast in milk heated to exactly 100-110°F because temperatures above 140°F kill yeast enzymes while below 80°F prevents proper fermentation.technique100-110°F
- ✓Add butter only after initial gluten development because fat coats flour proteins and inhibits gluten formation by up to 50% if added too early.timing50% inhibition
- ✓Fold chocolate chips into dough at 65-70°F room temperature so they don't melt from residual dough heat and create streaky, uneven distribution.ingredient65-70°F
- ✓Proof rolls at 75-80°F with 75% humidity for optimal yeast activity - cooler temperatures slow fermentation while hotter temps create weak gluten structure.technique75-80°F, 75% humidity
- ✓Test doneness by checking internal temperature reaches 190°F rather than relying on color, as chocolate can mask proper browning visual cues.timing190°F internal