Poppy Seed Roulade with Chocolate Filling

For the poppy seed roulade with chocolate filling, first prepare the cream, as it must be chilled for a few hours!

For the cream, chop the chocolate, heat the cream (do not boil) and completely dissolve the chocolate in it. Soak the gelatin first and then dissolve it in the cream. Chill for at least 3-4 hours, then whip with a mixer and chill again (about 1/2 – 1 hour).

For the sponge cake, preheat the oven to 180 degrees. Beat yolks, sugar, lemon zest and salt until very foamy. Mix in flour, baking powder and poppy seeds. Beat the egg whites until stiff and fold in carefully.

Spread the dough on a baking tray lined with baking paper and bake for about 12 – 15 minutes. Remove from oven and tip onto a tea towel that has been well sprinkled with powdered sugar. Peel off the paper from the surface.

Roll up the sponge cake while it is still hot, allowing it to cool slightly. Carefully unroll the overcooled sponge and fill with the cream. Reserve enough cream to brush the outside surface with it. Sprinkle the outside with dark chocolate chips.

Preparation Tip:

The cream for the poppy seed roulade with chocolate filling can also be prepared the night before and put in the refrigerator overnight.

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