Autor’s recipes / Pastries

chocolate roll
Rate the recipe
4,8

This is one of the simplest and tastiest desserts. Real chocolate biscuit and classical white cream. Favourite Nutella paste and a bit of alcohol for savour. We spread cream on the soaked biscuit with paste and roll up the roll, everything is simple, nourishing and very tasty. With the same recipe it is possible to make a cake, just cut out a biscuit circles, soak them, apply icing, cream and put a biscuit above, and all the same.

Recipe:

  • 10 eggs
  • 250 grams of sugar
  • 250 ml of dark chocolate
  • 1 tablespoon of instant coffee
  • 100 ml of water
  • 125 grams of flour

Cream:

  • 300 grams of “mascarpone” cheese
  • 300 ml of vegetable cream
  • 200 grams of “Philadelphia” cheese
  • 200 grams of powdered sugar
  • 50 ml of white rum

Soaking:

  • 200 ml of original syrup
  • 25 ml of chocolate syrup
  • 25 ml of cognac

Icing:

  • 500 grams of Nutella (one jar)

To do:

1

It is necessary to bake a chocolate biscuit. According to the original technology we mix eggs with sugar. In this case we divide yolks and white eggs, put more sugar in yolks. Therefore divide sugar as follows: 150 grams in yolks and 100 grams in white eggs. At first whisk yolks, it is necessary to work with them. Mix at the maximum speed. When mixture will be in a consistence of fluffy foam it is necessary to pour in the melted hot chocolate in it, and after it pour warm coffee by a thin stream (mix a tablespoon of instant coffee with water beforehand).

2

Now we whisk white eggs to the condition of a fluffy meringue. Sift the flour through a sieve beforehand, it is necessary to knead mixture quickly. When white eggs were mixed it is necessary to mix them with yolks, it should be done delicately, do not press it, but to joint in one mixture without lumps. Further, kneading with a hand, and put flour, also mixing the mass accurately. Then put it on a baking sheet (a tray for baking) and put in an oven for 10 minutes at 200 degrees. Remember, biscuits should be put in a hot oven.

3

While a biscuit in an oven, we prepare cream. Everything is simple, we blend vegetable cream (but not fat, it’s a big difference) in the mixer. As soon as it will get a dense consistence, shift in a container. Then blend “Philadelphia” cheese with 150 grams of powdered sugar in the mixer, there should be no lumps. “Mascarpone” cheese is very gentle, it becomes like home cheese quickly; it should be kneaded with a hand, but with smaller amount of powder, with 50 grams of powdered sugar. Mix together the three mixtures (cream and two cheeses), it is preferable to mix it with a hand, add white rum to your mind gradually. Put cream in a refrigerator.

4

Get the biscuit and clean from a crust. Cut out a regular rectangle. Soak a cake layer, mix original syrup (it is water with sugar in identical proportions, boil it, cool it, don’t use it until it hot), chocolate syrup (any cocktail one or one from a shop) and cognac or whisky to your mind.

5

Melt the chocolate paste, but not in a jar, and in any noniron container, in other case an microwave will arrange fireworks. Or melt it on a water bath to the liquid state. Distribute it on the biscuit and let it thicken slightly, it should not stick to. As soon as it cool down and harden slightly, spread cream on it. A flat layer is necessary. Then roll up the roll accurately, and put in a refrigerator. Through a couple of hours it is possible to enjoy it.

bon appetit…

Preparation
10
times

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