Hungarian Chocolate-Coconut Cream Roll (Kókuszos Csokoládétekercs)

 Ingredients

For the chocolate sponge:

5 eggs

120 g sugar

90 g all-purpose flour

25 g unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon vanilla extract

A pinch of salt

For the cream filling:

250 ml heavy cream

200 g mascarpone or cream cheese

70 g powdered sugar

1 teaspoon vanilla extract

50 g shredded coconut

For decoration:

80 g shredded coconut

50 g melted dark chocolate

Chocolate shavings, optional

Instructions

Prepare the sponge: Preheat the oven to 180°C (350°F). Line a rectangular baking tray with parchment paper.

Beat the eggs and sugar for 5–7 minutes, until pale, thick, and fluffy.

Sift together the flour, cocoa powder, baking powder, and salt. Gently fold the dry ingredients into the egg mixture.

Spread the batter evenly on the tray and bake for 10–12 minutes.

While still warm, turn the sponge onto a clean kitchen towel dusted with a little powdered sugar. Carefully remove the parchment paper and roll the sponge up with the towel. Let it cool completely.

Make the filling: Whip the heavy cream. In another bowl, beat the mascarpone, powdered sugar, and vanilla. Fold in the whipped cream and shredded coconut.

Unroll the cooled sponge and spread the cream evenly over it. Roll it up tightly again.

Cover the outside with a thin layer of the remaining cream, then sprinkle generously with shredded coconut.

Drizzle with melted dark chocolate and add chocolate shavings if desired.

Refrigerate for at least 2 hours before slicing.

Tip: For a more traditional Hungarian-style flavor, add a little rum flavoring to the cream. Ser

ve chilled with coffee or tea.