Gradually add the now cooled pudding, which should be at about the same temperature as the butter, to the butter and stir in.
Continue working until all of the pudding has been stirred in.
Filling the Swiss roll:
Carefully unroll the just cooled Swiss roll again on the table top.
Spread a generous 2/3 of the vanilla cream onto the cake plate so that the cream is spread thicker at the beginning towards the middle of the roll and less and thinner towards the end of the roll.
Now use your hands to roll up the sponge cake plate coated in this way over the long side to form a sponge cake roll.
Spread the entire Swiss roll with the remaining vanilla cream, sprinkle with chopped dark chocolate and let it sit in the fridge for a few hours, or even better overnight.
Nutritional information:
For 12 pieces of chocolate sponge roll with vanilla cream, 1 piece contains approx. 230 kcal. and approx. 14.3 g fat
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