Cortés Chocolate Swiss Roll with Coquito Filling

Cortés Chocolate Swiss Roll with Coquito Filling

Surprise your guests this Christmas with this exquisite dessert that merges two Puerto Rican favorites: swiss rolls and coquito.

Prep time: 1 hour


8 eggs, separated into whites and yolks

granulated sugar: ½ cup and ⅓ cup

1 tsp vanilla

½ cup all-purpose flour

1/3 cup Cortés Sugar-Free Cocoa

½ tsp baking soda

1/8 tsp salt

1/3 cup water


1/3 cup coquito

4 oz cream cheese, room temperature

4 oz butter, room temperature

1 tsp vanilla

3 cups powdered sugar


  1. Grease a 15-½ x 10-½ inch pan and cover it with baking paper.
  2. Sift the flour, Cortés Sugar-Free Cocoa, baking soda, and salt.
  3. In another bowl, mix the egg whites for 2 minutes and gradually add ⅓ cup of sugar until peaks form in the mixture.
  4. In another bowl, beat the yolks and gradually add the rest of the sugar and the vanilla.
  5. Gradually add the flour and chocolate mixture to the egg yolks, alternating with water. Start and finish with the flour and chocolate mix.
  6. Using a wooden spoon, slowly fold this resulting mixture into the beaten egg whites.
  7. Pour into the pan and bake at 375 °F for 15 minutes until the cake becomes spongy.
  8. Sprinkle powdered sugar onto a kitchen towel.
  9. Flip the cake onto the towel while it is still hot. Roll up the towel and cake together, starting from the shorter edge.
  10. Wait for it to cool down completely. You can use this time to make the filling.
  11. Once the cake has cooled off, carefully unwrap it and spread the filling on it.
  12. Roll up the cake again and cover it with your favorite glaze. You can use shredded coconut for garnish.


  1. Beat the cream cheese and butter.
  2. Add the vanilla.
  3. Add the coquito.

Slowly add the powdered sugar until it reaches the desired consistency.

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