Walnut Chocolate Rolls with White Filling

Walnut Chocolate Rolls with White Filling

I simply love this walnut chocolate rolls recipe. It's one of my mother's recipe that she makes for holidays, and really wanted to share it with you. 

 

This is one of the most creamy, rich and elegant desserts. You can never go wrong combining chocolate with lots of walnuts.

 

We usually serve it on holidays but it's also perfect for summer days as you can serve it cold from the freezer. It tastes absolutely amazing. 

 

 

Related Posts:

Poppy Seed and Walnut Rolls

Cinnamon Rolls

Chocolate Biscuit Cake

 

 

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Ingredients
  • Makes 2 rolls
  • Walnut Chocolate Mixture
  • 3 egg whites
  • 250 g sugar
  • 300 g grounded walnuts
  • 50 g cocoa powder
  • White Filling
  • 3 egg yolks
  • 150 g butter
  • 3 tbsp sugar
  • 1 tsp vanilla extract
Directions
  1. Whip egg whites until foamy with a mixer. Continue whipping over bain-marie. Gradually add the sugar whipping the whole time until it holds very stiff peaks.Remove from heat and using a metal spoon, lightly fold in the ground walnuts and cocoa powder. Split in half. 
  2. Bring water to a boil. Add the egg yolks and boil until harden. Remove from heat and let egg yolks cool.
  3. On the working surface line a plastic wrap, sprinkle with powdered sugar or ground walnuts all over it's surface. Pour half of chocolate mixture and cover with plastic wrap. Using a rolling pin roll into a rectangular about 12 X 8 inches (30 X 20 cm) . Remove the top plastic wrap. 
  4. Sieve the egg yolks and mix well with sugar, butter and vanilla extract. Split in half. Pour half of the white mixture over the whole surface of chocolate mixture and roll. Repeat step 3 and 4 with the other halves.
  5. Refrigerate the rolls before serving. You can also place them in the freezer if you prefer this way.  
Walnut Chocolate Rolls with White Filling-1
Walnut Chocolate Rolls with White Filling-2
Nutrition facts 1 Whole Roll - Calories:2188, Fat:159.5 g, Saturated Fat:48.0 g, Carbohydrates:174.1 g, Sugar:146.7 g, Fiber:17.6 g, Protein:50.7 g, Cholesterol:476 mg, Calories from Fat 1435, Sodium 534mg, Vitamin A 46%, Calcium 18%, Vitamin C 4%, Iron 52%, Nutrition Grade D, Percent Daily Values are based on a 2,000 calorie diet.
On May 04, 2011 at 10:26 am, SarahK said...
This looks and sounds so delicious! I can just smell the chocolate in the air.
On May 04, 2011 at 10:27 am, carolyn said...
Holy Heavens, this looks amazing!
On May 04, 2011 at 12:45 pm, sandra said...
Wow I don't know where to start. Your pictures are amazing! I can't get over the fact that there are hard boiled egg yolks in this lucious ecipe! I've got to try this.
On May 04, 2011 at 01:13 pm, Shellina said...
This is beautiful! I love it- can't wait to try it.
On May 04, 2011 at 05:44 pm, Happy When Not Hungry said...
Wow this looks amazing! Nice job!
On May 04, 2011 at 07:11 pm, The Chocolate Priestess said...
That looks beautiful. I only think of these sorts of cakes at the winter holidays but you know is there really a reason to only have them then other than the time it takes to make it?
On May 04, 2011 at 08:36 pm, SueAnn said...
Is it possible to leave out the egg yolks for less fat and cholesterol?
On May 05, 2011 at 01:35 am, Beth Michelle said...
So beautiful. The recipe looks amazing.
On May 05, 2011 at 05:43 pm, Liz said...
Wow, does this look incredible!! Gorgeous photos of a marvelous cake!
On May 06, 2011 at 12:28 am, Sandra's Easy Cooking said...
Beautiful and delicious roll! Congrats on top 9!!!
On May 06, 2011 at 09:44 am, Michelle Benoit (Chocolate Central) said...
Such a pretty dessert. Congrats on making the Top 9 on Foodbuzz AGAIN!
On May 13, 2011 at 12:20 am, Nippon Nin said...
This looks wonderful. I love this kind of sweet--roll cakes. Congratulations on the top 9!
On May 14, 2011 at 04:24 pm, Atria said...
Hello I am first time on your blog, I have found you via blogbuzz.:) Yesterday I've made a very simillar cake (i mean it looks similar) with biscuits, cocoa, rum and butter. When I was in a primary school my neighbour made one so when I only saw w recipie I just have to make it! Your propostion seem to be avery tasty too:) Greetings from Poland!
On May 26, 2011 at 05:03 am, Des said...
Hi. I just made these and unfortunately I messed something up along the way. Not sure what, but I did. How long should the eggwhites be in the bain marie? I whipped my whites until they became glossy and smooth and had peaks but maybe not stiff enough peaks? Or maybe I whipped them too long? The egg yolks, about how long do you cook your yolks? I cooked them until they were solid. Is that correct? Is it best to let the cake sit out until it kind of gets crusty before you put the filling on and roll it up? I did wait, but unfortunately I have a great deal of trouble rolling it up. I also think I spread the cake out too thin (which would have made it difficult as well). The taste was fine. Just the presentation was ...off. Thank you for the nifty recipe, I definitely want to try these again and make them correct.
On May 26, 2011 at 07:37 am, Ella- Home Cooking Adventure said...
I am sorry it didn't work out from the first time. Egg yolks, you are right has to be boiled until very solid, harden and after they are cool enough, must be sieved. I think you did well. It is possible that you have whipped egg whites too much or maybe they were old and didn't whip well. It has to be very stiff peaks. When it's stiff enough remove and add walnuts and cocoa, not mixing or stiring but folding. It is important that you roll the rectangular shape over a plastic wrap, when cool enough add the filling and hold the plastic wrap beneath to be able to roll. Serve only after refigerated or put in the freezer, to allow the roll to harden. If any other questions don't hesitate to ask me.
On July 29, 2015 at 11:29 am, marjorie said...
i am sorry, i don't really understand the following: Bring water to a boil. Add the egg yolks and boil until harden. Remove from heat and let egg yolks cool. On the working surface line a plastic wrap, sprinkle with powdered sugar or ground walnuts all over it's surface. Pour half of chocolate mixture and cover with plastic wrap. Using a rolling pin roll into a rectangular about 12 inches (30 cm) long, 8 inches (20 cm) high. Remove the top plastic wrap. Sieve the egg yolks and mix well with sugar, butter and vanilla extract. Split in half. Pour half of the white mixture over the whole surface of chocolate mixture and roll. Repeat step 3 and 4 with the other halves. Does the eggyork cooks with the boiling water as stated or by itself for how long? Thank you and best regards marjorie
Re:

You do boil tthe egg yolks until they are hard, and cooked well, don't remember, maybe 5 to 10 minutes, but you can see it's done as it changes color and it's hard. You sieve them to create a puree and then mix it with sugar, butter and vanilla to create the white filling. So you split the chocolate mixture in half and the white filling in hald as well as you will make 2 cake rolls. Not only 1. Take one half of the chocolate mixture, roll it into a rectangle (12X8 inches). Add half of the filling and roll. One roll is done make another one with the other halves. Let me know if any other questions.

On August 17, 2016 at 03:29 pm, Marsha Kimmelman said...
Please provide the ingredients with cups, oz. instead of grams. Looks like a delicious-looking cake, but too complicated with grams.

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