Chocolate roll

Chocolate roll.

Chocolate roll1

 

 

I cook the dough on one and the same recipe, I only stuffing and sometimes make chocolate dough. It is this version of the chocolate I like the most, though it can still complement the mood nuts, aromatic alcohol or, for example, the cherry. And most importantly — it is very easy to prepare and quick :).

You will need:

Biscuit:

60 ml of milk
30 g butter
60 g flour
30g cocoa powder
1 h. L. baking powder
Sugar 150 g
4.1 h. L. salt
3 eggs
3 egg yolks

Filling:
250 ml whipping cream (32-35%)
100 g of dark chocolate

Glaze:
50 ml whipping cream
100 g of dark chocolate

How to cook:

For the sponge:

1. Preheat the oven to 190C.
2. Cover the baking sheet with parchment size of 42×30 cm.
3. In a saucepan heat the milk and butter to almost boiling.
4. Beat the eggs with a mixer, egg yolks and sugar until a weight gain of three times (it should have the consistency of thick cream). It takes about 10 minutes.
5. Sift flour and cocoa, baking powder and salt.
6. Pour the flour into the beaten eggs, stirring gently from the bottom up a shovel.
7. Postpone a few spoonfuls of the dough in the warm milk and stir. Pour the dough mass into the main mix.
Put the dough on a baking sheet, flatten and bake for about 15 minutes.

For filling:

1. Cream pour into a saucepan, heat almost to boiling, add the broken chocolate and stir until smooth.
2. Cool to room temperature, then put in a refrigerator for several hours, or for 10 minutes in freezer.
3. The cooled mixture was beat with a mixer until fluffy, it is considerably thickened.

The cooled cake to pass on a towel spread on top of the filling, roll into a roll with a towel.

For the glaze:

1. Cream heat, add the broken chocolate and stir until smooth.
2. Ready roll cover glaze.

Bon Appetit!

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