Hungarian Chocolate Banana Roll (Banános Piskótatekercs)

 Ingredients

For the sponge cake:

4 eggs

100 g sugar

80 g flour

20 g cocoa powder

1 tsp baking powder

For the filling:

250 ml heavy cream

2 tbsp powdered sugar

150 g chocolate spread

2 ripe bananas

For the chocolate glaze:

100 g dark chocolate

50 ml heavy cream

Instructions

Preheat the oven to 180°C (350°F).

Beat the eggs and sugar until light and fluffy.

Sift together the flour, cocoa powder, and baking powder, then gently fold into the egg mixture.

Spread the batter on a lined baking tray and bake for 10–12 minutes.

While warm, roll the cake in a clean kitchen towel and let it cool.

Whip the cream with powdered sugar and fold in the chocolate spread.

Unroll the cake, spread the filling evenly, and place the bananas along one edge.

Roll the cake tightly around the bananas.

Heat the cream for the glaze and pour over the chopped chocolate. Stir until smooth.

Cover the roll with the chocolate glaze and refrigerate for 1–2 hours before slicing.

Serving

Serve chilled with coffee or tea. This rich chocolate-and-banana roll is a popular homemade dessert style often enjoyed

in Hungary. Enjoy! 🇭🇺🍌🍫