Rocambole of prestige.😋 Ingredients: 6 whites....recips in (c.o.m.m.e.n.t ).👇

 

What is “Rocambole de Prestígio”?

In Brazil, “rocambole” basically means a roll cake (like a Swiss roll) made by baking a thin sponge, spreading a filling, and rolling it up. The “Prestígio” version is one that mimics the popular Brazilian chocolate bar which features coconut and condensed milk surrounded by chocolate. In this dessert, the sponge is typically chocolate‑flavored; the filling is sweet, creamy coconut‑condensed milk; and then optionally the outside can be coated in chocolate or simply dusted with cocoa/coconut.

One recipe describes it:

“Misture em uma panela, o coco ralado e o leite condensado. … Bata as claras em neve, adicione as gemas … adicione o açúcar, a farinha e o chocolate em pó … despeje a massa … depois de assado … enrole … Quando estiver quase frio, abra, recheie, enrole novamente … derreta o chocolate … cubra o rocambole.” TudoGostoso
This covers the key steps: make a chocolate sponge roll, fill with coconut‑condensed milk mixture, roll again, coat with chocolate.

Why is this dessert special?

• Combines the rich, indulgent flavor of chocolate with creamy condensed milk sweetness and tropical coconut.

• The roll format gives a dramatic presentation when sliced (spiral of cake + filling).

• It’s a celebration dessert — perfect for gatherings, birthdays, or any time you want a show‑stopper.

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🧾 Ingredients & What to Use (Makes ~1 roll cake serving ~8‑10 slices)

For the chocolate sponge‑cake (the “shell” of the roll)

• 6 large eggs, separated (yolks + whites) — many Brazilian versions use about 6 eggs for the sponge. TudoGostoso

• 6 tablespoons sugar (≈ ¾ cup) — many recipes list “6 colheres de sopa de açúcar”. TudoGostoso

• 3 tablespoons cocoa powder (≈ ¼ to ⅓ cup) — “3 colheres de sopa de chocolate em pó” in the referenced recipe. TudoGostoso

• 6 tablespoons all‑purpose flour (≈ ½ cup) — “6 colheres de sopa de farinha de trigo”. TudoGostoso

• A pinch of salt (optional) — enhances flavor.

• Butter or oil to grease the baking sheet/pan.

• Parchment paper for lining the baking sheet.

For the coconut‑condensed milk filling

• ½ (≈ one half) can of sweetened condensed milk (≈ 200‑250 g) — “½ lata de leite condensado” in the recipe. TudoGostoso

• 1 cup (≈ 100 g) shredded coconut (fresh or desiccated) — “coco ralado”. TudoGostoso

• 1 tablespoon butter (optional) — to improve texture and richness.

• A pinch of salt (optional) — to balance the sweetness.

For the chocolate coating (optional, but it makes it extra prestige‑style)

• 200 g (≈ 7 oz) dark or semi‑sweet chocolate (bar or couverture), chopped. TudoGostoso

• 2 tablespoons butter or heavy cream (optional) — to make a smoother glaze.

• Shredded coconut or chocolate shavings for decoration (optional).

Equipment & notes

• A rectangular baking pan ideal size ~30×40 cm (12″×16″), or smaller depending on your oven; lined with parchment paper.

• Clean kitchen towel (damp) to help roll the cake.

• Spatula, mixing bowls, electric mixer (for beating egg whites).

• Wire rack to cool roll.

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🔥 Step‑by‑Step Instructions

1. Pre‑heat & prepare pan

• Pre‑heat your oven to ~180 °C (≈350 °F) (common for Brazilian roll cakes).

• Grease your baking pan and line with parchment paper, with an overhang if possible so you can lift the cake easily.

• Place a clean kitchen towel nearby, dampened lightly (wrung out) — you’ll use it to roll the cake.

2. Make the sponge batter

• Separate the egg whites and yolks.

• In one bowl, beat the egg whites with an electric mixer until stiff peaks form.

• In another bowl, beat the yolks with the sugar until the mixture is pale and creamy.

• Add the cocoa powder and flour (sifted if possible) into the yolk mixture, gently fold in. If you like, you can add a pinch of salt.

• Carefully fold in the beaten egg whites in two additions, using a spatula, ensuring you maintain as much air as possible (for good rise/texture).

• Pour the batter into the prepared pan, spreading evenly.

• Bake in the pre‑heated oven for about 15 minutes (check after 12‑14 minutes) until the cake is set, spongy, and springs back when touched; a toothpick should come out almost clean. TudoGostoso

3. Roll the cake while warm

• As soon as the cake comes out of the oven, invert it onto the lightly dampened kitchen towel (remove the parchment).

• With the cake on the towel, gently roll the cake with the towel from the short edge (so the roll is easier) and let it rest rolled (still inside towel) while you prepare the filling. Rolling while warm helps avoid cracking and sets the shape.

• After ~10 minutes, unroll it gently and allow to cool slightly before filling (you can do this while you make the filling).

4. Make the filling

• In a saucepan or over low heat, combine the sweetened condensed milk, shredded coconut, butter (if using), and a pinch of salt.

• Stir gently until the mixture thickens slightly and pulls away from the sides of the pan (like a soft fudge texture). Be careful not to burn/caramelize overly.

• Remove from heat and let the filling cool slightly so it’s spreadable but not hot (which would cause the cake to become soggy).

5. Assemble the roll

• Spread the filling evenly over the unrolled cake, leaving a small margin (~½ inch) at the far edge to help with rolling.

• Using the towel to assist, re‑roll the cake (this time without the towel inside) firmly but gently.

• Place the roll seam‑side down on a wire rack or plate to set.

6. (Optional) Chocolate coating

• Melt the chopped chocolate with butter (or cream) in a double‑boiler or microwave (in short bursts, stirring).

• Once smooth and slightly cooled (but still pourable), pour over the roll or dip top side; you can spread the glaze evenly.

• If desired, sprinkle shredded coconut or chocolate shavings over the glaze before it sets.

7. Chill and slice

• Refrigerate the roll for at least 30‑60 minutes (or longer) so it firms up, the glaze sets, and slices cleanly.

• When ready, remove from fridge and slice into ~1.5 cm to 2 cm thick slices (½‑inch to ¾‑inch). Use a sharp knife, wiping the blade between cuts for clean edges.

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✅ Timeline & Texture Expectations

• Prep time: ~15 minutes (plus gathering ingredients)

• Bake time: ~15 minutes

• Filling & assembly: ~10 minutes

• Chill time: ~30‑60 minutes (or longer for best texture)

• Total active time: ~40‑50 minutes

• Total elapsed time: ~1.5 hours with chilling

Texture and flavor:

• The sponge should be light, slightly moist but not soggy. It should roll easily without cracking.

• The filling should be creamy and rich with shredded coconut texture (if you use shredded rather than fine).

• The chocolate coating adds a nice contrast: crisp/crack when you bite, then rich chocolate + creamy‑coconut interior.

• When sliced, you should see a spiral of dark chocolate cake and pale coconut filling — visually very attractive.

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🎨 Variations & Customisations

• White chocolate variation: Use white chocolate for the coating instead of dark, and roll with the same filling.

• Fruit twist: Add slices of banana or pineapple in the filling for a tropical version. Make sure they are drained and not too juicy.

• Nut crunchy version: Add chopped toasted almonds, hazelnuts or macadamia to the filling for texture.

• Rum or coconut‑rum flavor: Add 1 Tbsp of rum (or coconut rum) to the filling or sprinkle over the cake before spreading filling for extra depth.

• Vegan/dairy‑free version: Use dairy‑free condensed milk alternative, vegan butter, and vegan chocolate. Use aquafaba instead of egg whites. (May require some trial for the sponge.)

• Mini roll version: Instead of one large roll, divide the sponge into two smaller pans, roll each individually, and coat separately — good for gifting.

• No‑glaze version: Skip the chocolate coating; instead dust with cocoa powder and shredded coconut for a lighter finish.

• Layered version: Spread a thin layer of jam (e.g., raspberry) inside before the coconut filling for a fruity surprise.

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🧠 Troubleshooting & Expert Tips

Problem	Cause	Solution
Sponge cracks when rolling	Cake cooled too much before rolling, or sponge too dry	Roll while still warm, ensure cake is slightly springy, avoid over‑baking
Filling oozes out or makes cake soggy	Filling too hot or cake saturated	Let filling cool slightly before spreading; leave a margin; don’t over‑soak cake
Roll doesn’t hold its shape or un‑rolls	Cake not rolled tight enough or rested	Roll firmly but gently; chill after assembling so it sets shape
Glaze runs off or is too thin	Glaze too warm or too much butter/cream	Let glaze cool a little before pouring; maintain proper ratio chocolate:butter/cream
Slices crumble or fall apart	Cake too dry or fill too firm/crumbly	Ensure sponge is moist but not wet; filling should be creamy; chill roll before slicing
Flavor too sweet / cloying	High ratio sweetened condensed milk + chocolate + sugar	Balance with a pinch of salt in filling; consider using semi‑sweet chocolate instead of very sweet dark

Pro tip: Use a sharp serrated knife to slice; wipe clean between cuts for neater slices. Also, refrigerate the roll well before slicing to ensure clean spiral appearance.

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🧁 Serving Suggestions & Presentation

• Serve the roll cake cold or slightly chilled — the flavors are sharper and texture firmer.

• Place slices upright on a platter to display the spiral design.

• Garnish with toasted shredded coconut around the plate, or a drizzle of melted chocolate.

• Pair with hot coffee, espresso, or a strong tea to balance the sweetness.

• For occasions: Add a dusting of icing sugar or cocoa powder on the plate; serve with fresh berries for color contrast.

• For gifting: Wrap individual slices in parchment or use a decorative box; the roll is transportable and looks elegant.

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📖 Printable Recipe Recap

Rocambole de Prestígio (Chocolate Roll with Coconut‑Condensed Milk Filling)
Yield: ~8‑10 slices
Active time: ~45 minutes
Bake time: ~15 minutes
Chill time: ~30‑60 minutes
Total time: ~1‑1.5 hours

Ingredients
Chocolate sponge:

• 6 large eggs (separated)

• 6 tablespoons sugar

• 3 tablespoons cocoa powder

• 6 tablespoons all‑purpose flour

• Pinch of salt

• Butter & parchment paper for pan

Filling:

• ½ can sweetened condensed milk (~200‑250 g)

• 1 cup shredded coconut (~100 g)

• 1 tablespoon butter (optional)

• Pinch of salt

Chocolate coating:

• 200 g dark or semi‑sweet chocolate (chopped)

• 2 tablespoons butter or cream (optional)

• Shredded coconut or chocolate shavings for garnish

Instructions

1. Pre‑heat oven to 180°C (350°F). Prepare rectangular baking pan (greased & parchment‑lined).

2. Beat egg whites until stiff peaks. In a separate bowl, beat egg yolks + sugar until pale.

3. Mix in cocoa powder + flour (and salt) into yolk mix. Fold in egg whites gently.

4. Pour batter into pan, bake ~15 minutes or until set.

5. Immediately invert onto damp kitchen towel, peel off parchment, roll up (with towel) along short edge; let rest.

6. Meanwhile make filling: heat condensed milk, coconut, butter & salt until thickened; cool slightly.

7. Unroll sponge, spread filling evenly (leave edge margin), roll again (without towel) and place seam‑side down.

8. Melt chocolate + butter/cream; pour/glaze over roll; sprinkle shredded coconut or shavings.

9. Chill ~30‑60 minutes. Slice into ~1.5 cm slices; serve.

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🧡 Final Thoughts

This Rocambole de Prestígio is a delightful and showy dessert that captures rich Brazilian dessert flavors with a classic roll‑cake format. For a special occasion, this dessert delivers both taste and presentation. The key is to respect the balance of textures — light sponge, creamy filling, firm roll shape, optional crisp chocolate coating. With a little care, you’ll have a dessert that feels serious but is entirely achievable at home.

If you like, I can pull together a printable PDF recipe card (with metric & imperial conversions) and also include a step‑by‑step photo guide for each stage (rolling, filling, glazing). Would you like me to generate that?