Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup Nutella
Special Equipment Needed:
- 10-inch jelly roll pan
- Parchment paper
- Electric mixer
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line a 10-inch jelly roll pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add the vegetable oil, milk, and vanilla extract to the egg mixture and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared jelly roll pan and spread it evenly with an offset spatula.
7. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and immediately flip it onto a clean kitchen towel.
9. Peel off the parchment paper and roll the cake up tightly with the towel. Let it cool completely.
10. Once the cake has cooled, unroll it and spread the Nutella evenly over the surface.
11. Roll the cake back up tightly and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
12. Slice the Nutella Bolo de Rolo into 1-inch thick slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 23g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 200mg
Carbohydrates: 51g
Fiber: 3g
Sugar: 37g
Protein: 6g
Substitutions for ingredients:
- You can use any type of oil instead of vegetable oil.
- Almond milk or soy milk can be used instead of regular milk.
- You can use any brand of hazelnut spread instead of Nutella.
Variations:
- You can add chopped nuts or chocolate chips to the batter before baking.
- You can substitute the Nutella with peanut butter or any other type of spread.
Tips and Tricks:
- Be sure to roll the cake up tightly with the towel while it's still warm to prevent cracking.
- Chill the cake in the refrigerator before slicing to make it easier to cut.
- Dust the top of the cake with powdered sugar before serving for a decorative touch.
Storage Instructions:
Store the Nutella Bolo de Rolo in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, microwave the slices for 10-15 seconds or until warm.
Presentation Ideas:
Serve the Nutella Bolo de Rolo on a platter with a dusting of powdered sugar and a dollop of whipped cream.
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake cracks while rolling, don't worry. Simply cover the cracks with Nutella before serving.
Food Safety Advice:
- Be sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the cake in the refrigerator to prevent spoilage.
Food History:
Bolo de Rolo is a traditional Brazilian dessert that originated in the state of Pernambuco. It is a thin sponge cake that is rolled up with a sweet filling, usually guava paste. This Nutella version is a modern twist on the classic recipe.
Flavor Profiles:
Rich chocolate cake with a creamy hazelnut filling.
Serving Suggestions:
Serve the Nutella Bolo de Rolo as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Brazilian
Taste: Rich, Sweet, Chocolatey, Creamy, Nutty