Brazo de Gitano au Chocolat

 

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.

Whether you’re hosting a dinner party or simply craving a showstopping dessert, this recipe delivers drama with surprisingly little effort.

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⭐ 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)

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Instructions

1. Prepare the Chocolate Filling

Heat the heavy cream just until simmering.
Pour over the chopped chocolate, let sit for 1 minute, then whisk until smooth.
Add butter if desired.
Chill until thickened but still spreadable—about 30 minutes.

2. Make the Sponge

Preheat the oven to 375°F (190°C).
Line a 10×15-inch jelly roll pan with parchment paper.

In a mixing bowl, beat eggs and sugar on high for 5–7 minutes until pale and tripled in volume. Add vanilla.

Sift together flour, cocoa, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture until just incorporated—don’t deflate the batter.

Spread evenly in the pan and bake for 10–12 minutes, just until set.

3. Roll the Cake

While warm, invert the sponge onto a clean kitchen towel dusted with cocoa powder.
Peel away the parchment.
Roll the cake up with the towel, starting from the short side.
Let cool completely—this prevents cracks later.

4. Fill and Re-Roll

Unroll the cooled sponge gently.
Spread the chocolate filling evenly across the surface.
Roll the cake back up, this time without the towel.

Wrap in plastic and refrigerate 20 minutes to firm up.

5. Make the Ganache

Heat cream until steaming; pour over chocolate.
Whisk smooth and glossy.
Let cool slightly until thickened but still pourable.

6. Glaze the Cake

Place the cake on a rack or serving tray.
Pour ganache evenly over the top, letting it drip down the sides.
Chill briefly to set.

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Serving & Presentation

Slice with a warm knife for clean spirals.
Dust with powdered sugar or garnish with fresh berries for contrast.

This dessert pairs beautifully with:

• A cup of espresso

• Fresh whipped cream

• A sweet dessert wine or port

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Why Brazo de Gitano au Chocolat Works So Well

✔ Light yet indulgent

The sponge is airy; the filling is velvety. Together they feel rich without being heavy.

✔ Visually stunning

Every slice reveals a perfect chocolate swirl—simple yet elegant.

✔ Make-ahead friendly

It holds beautifully in the fridge and tastes even better the next day.

✔ Versatile

Swap fillings: chocolate hazelnut, mocha cream, orange-chocolate, or raspberry jam.

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A Timeless Dessert, Reinvented

While the traditional Brazo de Gitano has its own nostalgic charm, the chocolate version brings a sense of French-inspired decadence that elevates the classic to a new level. It’s a dessert that feels both comforting and luxurious, rustic and refined—an ideal sweet for holidays, celebrations, or any moment that calls for something truly memorable.

If you’d like, I can create: