Chocolate roll.

Chocolate roll.

Chocolate roll.

Chocolate roll "Prague".
Sponge cake that will appeal to all chocolate lovers. The cream is very tasty, similar to chocolate ice cream.

Ingredients for Biscuit:

Flour - 75 g
Cocoa - 15 g
Sugar - 90 g
Egg (C0) - 3 pcs.
Salt - 1 pinch

For cream:

Milk - 150 g
Starch (preferably corn) - 15 g
Sugar - 60 g
Butter (or cream with a fat content of 33%) - 100 g
Cocoa - 5 g
For glaze:
Chocolate - 50 g
Butter - 20 g

Chocolate roll.

Cooking roll:

1. Beat eggs with sugar and a pinch of salt in a lush white mass. It is very important to beat eggs well to make a biscuit. If you draw some kind of figure on beaten eggs, then the trace should remain visible for a long time and not spread.

2. Mix flour with cocoa and sift into the egg-sugar mixture, mix gently to maximize the airiness of the dough. Spread the dough on the parchment evenly. The size of a baking sheet is standard 30x40 cm. Bake for 10-15 minutes at a temperature of 180 degrees.

3. Roll the finished biscuit into a roll with parchment while it is still hot. If the biscuit cools down, then it will break, and you will not be able to curl it. Wrap with a towel and leave in this position until completely cooled.

4. Add to milk, sugar and starch and heat until thickened. Cover with cling film (to prevent airing) and allow to cool completely.

5. Beat butter at room temperature until white. If you use cream, then they also need to be whipped until fluffy (cream should be 33% and chilled).

Gradually introduce cooled milk jelly. Kissel and whipped oil should be at room temperature. If the milk mass is warm, then the cream will not work and will flow. Add cocoa and beat until smooth.

6. Lubricate the biscuit with cream, wrap it again in a roll. Top and sides with icing melted chocolate and butter. Refrigerate for 1-2 hours.

Chocolate roll.

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