Brazo de Gitano au Chocolat: A Classic Rolled Cake with a Decadent Twist
Few desserts strike the perfect balance between simplicity and sophistication like the Brazo de Gitano, a beloved rolled sponge cake whose origins trace through Spain and Latin America. Traditionally filled with pastry cream, jam, or dulce de leche, this airy cake has earned its place on celebration tables for generations.
But when you cloak it in rich chocolate—transforming it into Brazo de Gitano au Chocolat—it becomes something even more irresistible. Elegant, delicate, and unapologetically indulgent, this chocolate variation blends European finesse with timeless comfort. Each slice reveals a beautiful spiral of soft sponge and creamy chocolate filling, all wrapped in a glossy chocolate ganache that melts on the tongue.
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Whether you’re hosting a dinner party or simply craving a showstopping dessert, this recipe delivers drama with surprisingly little effort.
⭐ Brazo de Gitano au Chocolat (Chocolate Swiss Roll)
Ingredients
For the Sponge Cake
4 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
2 tablespoons cocoa powder
½ teaspoon baking powder
Pinch of salt
For the Chocolate Filling
1 cup heavy cream
1 cup semi-sweet chocolate, finely chopped
1 tablespoon butter (optional, for silkiness)
For the Ganache Topping
1 cup semi-sweet chocolate
½ cup heavy cream
For Finishing
Powdered sugar (optional)
Fresh berries (optional)
Instructions
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