Chocolate roll with butter cream

Ingredients for Making Chocolate Roll with Butter Cream

For the test:

  1. Egg white 8 pcs.
  2. Sugar 180 g.
  3. Black chocolate 100 g.
  4. Flour 60 g.

For cream:

  1. Sugar 100 g.
  2. Starch 30 g.
  3. Egg yolk 2 pcs.
  4. Milk 375 ml.
  5. Butter 250 g (softened)
  6. Vanilla Sugar 2 g.

For powder:

  1. Strawberry jam 2 tbsp. l
  2. Cocoa powder 1 tsp.
  3. Powdered Sugar 2 tsp
  • Main Ingredients: Oil, Flour, Sponge Cake, Cocoa and Chocolate, Sugar
  • Portion 6-8

Making chocolate roll with butter cream:

Melt the chocolate in a water bath, while we are preparing the cream, it will cool.

Cream: Mix in a bowl half the sugar with starch.

Add vanilla sugar to mix.

Add egg yolks and a couple of tablespoons of milk, mix.

Pour in half the norm of milk and mix well.

Pour the remaining milk and the remaining sugar into the stew-pan, bring to a boil, stirring constantly, over low heat.

Pour diluted starch into a thin stream, stirring all the time, stir until thickened.

Remove the cream from the stove, cover with cling film, so that the film touches the cream. The cream should cool completely.

While the cream cools, we proceed to the preparation of the biscuit. Beat the squirrels in a clean, dry bowl, with a clean, dry whisk, in a thick foam.

Continuing to beat, add sugar gradually, beat until sugar is completely dissolved.

Add the cooled chocolate and flour, mix everything carefully with a silicone spatula, so that there are no lumps left. The mass will fall in half, do not be alarmed.

Put the mass in a culinary bag with a large round nozzle, place strips of dough on parchment. Simply pour out the dough and smooth the surface.

Bake a biscuit in a preheated oven to 220 degrees, 10-12 minutes.

We take out and leave on a baking sheet for 10 minutes.

Cover the top with parchment, turn over, remove the parchment, cover with a clean sheet and roll it into roll with paper, allow to cool completely.

We turn back to the preparation of the cream. Beat the butter to a magnificent state, gradually add the cooled custard, whisk into a lush mass. (Custard should be at the same temperature as butter.)

Expand sponge cake, remove paper, grease with jam.

Apply a layer of cream.

Roll up, refrigerate for the night.

Sprinkle cocoa roll with powder and icing sugar.

Cut the roll into slices and serve with a cup of hot tea or coffee. Enjoy your tea party!