Cocoa roulade with ricotta, chocolate chips and pears

A simple, wonderfully soft and delicious dessert!
INGREDIENTS
4 eggs (at room temperature)
120 g sugar
60 g flour
20 g potato starch
1 teaspoon baking powder
1 pinch salt
1 sachet vanillin
2 tablespoons unsweetened cocoa powder
FILLING
300 g ricotta
80 g sugar
100 g dark chocolate chips and pears (I found chocolate chips with dried pears in shops: excellent). If unavailable, add a diced pear or candied fruit of your choice.


I separate the egg whites.

From the yolks.

I whisk the whites with 2 tablespoons of the measured sugar and a pinch of salt.

They should become white and fluffy.

I add the remaining sugar to the yolks.

I whisk with electric beaters until thick and fluffy.

I sift the flour and potato starch.

The unsweetened cocoa, baking powder and vanillin.

I vigorously mix some egg whites into the whisked yolks.

I gently fold in the rest, upwards from the bottom.

The mixture should be even; do not overwork it or it will lose volume.

I gradually fold in the dry ingredients, gently upwards from the bottom.


I use a spatula to incorporate everything.

I line a baking tray with parchment; mine measures 37 x 38 cm.

I pour the mixture into the centre.

I level it with a spatula.

I bake at 180°C for 15 minutes.
Meanwhile, I prepare the filling.

I mix the ricotta and sugar well in a bowl.

I add the chocolate chips and pears.

I mix well.

I sprinkle a tea towel with a little granulated sugar.

Once baked, I lift the sponge from the tray with its parchment, turn it onto the towel and gently remove the parchment.


I spread an even layer of filling over the still-warm sponge.

Using the towel, I roll it up fairly tightly.

I wet and thoroughly squeeze a sheet of baking parchment and transfer the roulade to it.

I wrap it, tie the ends and refrigerate for several hours before cutting.

To serve, I cut slices and serve with chocolate glaze.