Simple oil-based shortcrust chocolate roll features a crumbly, tender, shortcrust base made with avocado oil, filled with a delightful chocolate hazelnut spread, that is rolled, then baked to golden brown. Perfect treat from breakfast to dessert.
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Simple oil-based shortcrust
This version of chocolate roll is so simple and quick to make you are going to make it time and again.
The shrotcrust is delightful and literally melts in your mouth. It is made with:
- all-purpose flour (I use organic, unbleached)
- egg
- cane sugar
- vegetable oil or light olive oil (I used avocado oil)
- vanilla bean paste or extract
- baking powder
Procedure
- In a large bowl, add the egg and the sugar. Blend well with a fork, then add the oil and vanilla. Mix well, then add the flour and baking powder. Mix everything, then work it with your hands until you get a smooth dough. Form it into a ball.
- Dust some flour on a piece of parchment paper, place the dough on top, flour the top, and with a floured rolling pin roll the dough to a rectangular shape, not too thin.
- Spread 2-3 tablespoons of chocolate spread leaving the edges clean.
- Roll up from the longest side until you get a roll, then close the two ends by folding them down onto themselves. Wrap the roll in the parchment and place it in the fridge for 15-20 minutes.
- In the meantime, preheat the oven to 200°C/400°F.
- Unwrap the roll and place it on a baking tray. Bake for about 15-20 minutes, check it so it doesn't burn, it has to be a light golden.
Slice the roll
Remove from the oven and leave to cool. Dust with icing sugar and cut into slices that look like small biscotti.

As a matter of fact, there are times I simply cut the slices as I need them, leaving the roll under a towel. It stays crumbly and does not harden even after three days. It has never lasted longer than that.

The shortcrust has a wonderful outside crispiness, yet once you bite in it delicately melt in your mouth. The chocolate is a delightful partner and lends a richness to the overall flavor. Coffee, milk, or tea are just waiting to be accompanied by this dessert.
Variations
Instead of the chocolate hazelnut spread, you can choose to fill the roll with:
- dark chocolate spread
- jam
- pistachio cream

More oil-based pastry crusts? Check these out:
Quince jam tart (crostata con marmellata di mele cotogne)
Vegan plum rosemary galette with olive oil crust
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Simple oil-based shortcrust chocolate roll
- Total Time: 45 minutes
- Yield: 1 roll 1x
Description
Simple oil-based shortcrust chocolate roll features a crumbly, tender, shortcrust base made with avocado oil, filled with a delightful chocolate hazelnut spread, that is rolled, then baked to golden brown. Perfect treat from breakfast to dessert.
Ingredients
- 150 g organic, unbleached all-purpose flour
- 1 free-range egg
- 60 g cane sugar
- 50 ml vegetable oil or light olive oil
- ½ tsp vanilla bean paste
- ½ tsp baking powder
- 2-3 tablespoon chocolate hazelnut spread
Instructions
- In a bowl, add the egg and the sugar. Blend well with a fork, then add the oil and vanilla.
- Mix well, then add the flour and baking powder. Mix everything, then work it with your hands until you get a smooth dough. Form into a ball.
- Dust some flour on a piece of parchment paper, place the dough on top, and with a floured rolling pin roll the dough to a rectangular shape, not too thin.
- Spread 2-3 tablespoons of chocolate spread leaving the edges clean.
- Roll up from the longest side until you get a roll, then close the two ends by tucking them under. Wrap the roll in the parchment paper and place it in the fridge for 15-20 minutes.
- In the meantime, preheat the oven to 200°C/400°F.
- Unwrap the roll and place it on a baking tray. Bake for about 15 minutes, check it so it doesn't burn, it has to be a light golden.
- Remove from the oven and leave to cool. Dust with icing sugar and cut into slices that look like small biscotti.
Notes
The recipe can easily be doubled and make two rolls.
As for filling, you can use any spread or jam you like.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, cookies
- Method: Baking
- Cuisine: Italian
Keywords: chocolate hazelnut spread, roll, dessert, sweets, italian, baked, vegetable oil, no butter, shortcrust, easy
Sorry just saw this now Will be making this soon i never had chocolate roll beforw can i use vanilla extract instead as i dont have vanilla bean paste at home and cant go out to buy paste as new rules started today in Singapore perfect for my after office meals will dm you guys if i make this and let you know how it goes Thanks Ramya
Hi Ramya! Yes, you can use vanilla extract. Let me know how it goes. Thank you!