One of my favorite dessert flavor combinations after chocolate and orange is chocolate and banana. Throw some peanut butter in there and it’s a party. Recently, as I was browsing through my dessert recipes, I came across one that I haven’t made in a very long time. It’s a simple recipe that I used to love because it was fun and something that was usually whipped up quickly by an aunt or other family member. It was always a treat because it seemed so complicated to me at the time. I would analyze my piece wondering how exactly the two bananas ended up in the middle so perfectly. Mačje Oči, one sure to stump the young ones.
This rolat, Mačje Oči, or “cat eyes” is a very easy dessert that I plan to make for guests. If you’re new here, we recently moved into our new home and as the furniture starts to come piece by piece, we’re planning who to invite when. I, of course, want to prepare a fabulous dessert for each occasion and I know I’m definitely making this very soon. While the recipe I inherited definitely does not include Nutella, I snuck some in there because we love it so much. So this recipe is half inherited you can say.
For this recipe, I suggest you use a wider baking pan just so you can be sure as your roll each side towards the center you will have enough so it comes together in the middle. Otherwise, if your bananas are on the girther side, you may run out of sponge cake before you get to the middle. Trust me, I learned this the hard way. As for the filling, you can use a regular American-style buttercream if that’s easier. The possibilities are endless here. I like to go the extra mile and prepare my standard chocolate filling on the double boiler just to make this extra special.
I hope you enjoy this chocolate roll as much as we do. My husband jokingly supervises the preparation of this filling to make sure enough Nutella goes in the bowl. He really really loves his Nutella. Sometimes, I’ll even spread a layer of it on the outside of this roll for that extra treat. And of course you don’t want to forget the whipped cream on top! Use regular white whipped cream if you can’t find chocolate flavored Šlag packets near you. There are white cats out there after all. I can picture a combination white and brown design as well to really resemble those multicolored cats 🙂 Enjoy this recipe for Mačje Oči, and I can’t wait to hear how you prepared yours!
Prijatno!
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Mačje Oči /”Cat Eyes” Chocolate Roll
Course: DessertCuisine: Balkan8
servings30
minutes20
minutesMačje Oči Rolat or “Cat Eyes” Roll is the perfect dessert for company or you know, just yourself. 🙂
Ingredients
- Sponge Cake
6 large eggs (whites and yolks separated)
1/3 cup (80 g) sugar
1/3 cup (50 g) all purpose flour
3 tablespoons (22 g) cocoa powder
1 teaspoon (4 g) baking powder
- Chocolate Nutella Filling
2 egg yolks
1 whole egg
1 tablespoon vanilla sugar (1 kesica)
1 teaspoon (5 ml) vanilla extract, optional
1/3 cup (80 g) sugar
2 generous spoonfuls of Nutella
1.5 sticks (150 g) unsalted butter or margarine
- Also
4 bananas
Chocolate whipped cream (about 3 cups)
Directions
- Preheat oven to 350F/175 C and line a wide baking sheet or jelly roll pan with parchment paper. Use the widest baking you have.
- In a large mixing bowl begin to whip the egg whites. When they start to become foamy, slowly begin adding in the sugar a little at a time until all becomes incorporated. Continue whipping to stiff peaks.
- Once the egg whites have reached the stiff peaks stage, turn down the speed of the mixer slightly and begin incorporating 1 egg yolk at a time until all are mixed in. Ensure all the egg whites are fully mixed in, then turn off the mixer.
- To the bowl add in the flour, baking powder, and cocoa powder by pouring it through a sifter or a mesh strainer to remove any lumps. Then, using a spatula, gently fold in the dry ingredients and ensure there aren’t any pockets of flour or cocoa powder.
- Pour the mixture onto the baking sheet and spread in an even layer. Bake for 15-20 minutes or until it springs back when you gently touch the surface.
- Remove the oven and gently turn onto a flat surface. Allow to cool for just 1 minute or 2 and then roll first one side and then the other towards the middle. Don’t press to hard as to not deflate the sponge cake. Make sure you are rolling the long edge towards the middle. The 2 rolls will meet in the middle. Cover with a clean kitchen towel and allow to cool to room temperature. Set aside.
- Chocolate Nutella Filling
- To a heat-proof bowl, add in the egg yolks and whole egg, sugar, vanilla sugar, and Nutella. Place over a double boiler or a smaller pot with some water. Make sure the water in the pot is boiling before placing the bowl on top. The water should not be touching the bottom of the bowl.
- Whisk the eggs, sugar, and Nutella and cook the mixture until thick. This will take about 15-20 minutes on medium-low heat. You’re looking for a runny but thick consistency.
- Allow the mixture to cool to room temperature, stirring occasionally so a crust does not form on top. As the mixture cool, it will thicken even more.
- In a larger, clean bowl, using a mixer whip the butter until soft and fluffy. Reduce the speed of the mixer and add in the chocolate filling you previously prepared. Whip until fully incorporated and set aside.
- Assembly
- Unroll your sponge cake removing the parchment paper as you go and spread the chocolate Nutella filling in an even layer all across the surface.
- Peel your bananas and cut off the ends slightly to remove the tip.
- Place 2 bananas along each long edge of the sponge (the same sides you rolled). Then, as before, begin rolling each edge towards the middle. First one side then the other. They sides should meet again in the middle.
- As you’re rolling very gently squeeze the roll so it does not become too loose.
- When rolled, cover with foil or the parchment paper you used previously and place in the refrigerator to cool.
- Once cooled, frost the whole roll with whipped cream and again return to the refrigerator for a few minutes to set. Decorate the top as you wish.
- Slice and enjoy!
