Delicate sponge roll with cream filling is one of the most popular pastries. It takes some baking skills to make this treat, but beginners can try their hand too.
It is necessary
- For the test:
- - 6 medium sized chicken eggs;
- - 155 g of good quality dark chocolate;
- - 150 ml of sugar;
- - 50 ml of wheat flour;
- - 2 tbsp. spoons of milk;
- - 1 tbsp. spoon of cocoa powder.
- For filling and decoration:
- - 300 ml of cream with a fat content of 33%;
- - grated chocolate;
- - cocoa powder;
- - icing sugar.
Instructions
Step 1
In a saucepan, mix milk and dark chocolate, breaking it into pieces. Place the container in a water bath and melt, stirring with a spatula. You should get a homogeneous mass.
Step 2
Beat eggs and granulated sugar using a mixer or blender with a whisk attachment for a few minutes at moderate speed until a light foam forms. Introduce the chocolate-milk mixture in a thin stream.
Step 3
Sift the flour through a kitchen sieve, measure the required amount, mix with cocoa powder. Now add the free-flowing mixture to the egg-chocolate mixture and stir. Line a rectangular baking dish with baking paper and pour the dough on top. You can also use a small baking sheet. Smooth the surface of the dough with a spatula or regular spoon.
Step 4
Preheat the oven to a temperature of 205 ° C and place a baking sheet with the dough there for 12 minutes. Remove the cake from the oven. Put a sheet of baking paper on the work surface, lightly sprinkle it with powdered sugar. Tilt the baking sheet with the chocolate crust on top.
Step 5
Carefully remove the baking sheet and free the cake from the baking paper on which it was baked. Roll up with a roll so that a new sheet of baking paper is inside. Then cover with a clean, damp cotton towel and allow the roll to cool slightly.
Step 6
Gently unfold the cake, grease the surface with whipped cream until firm peaks. Roll up again and garnish with leftover whipped cream, chocolate chips and cocoa powder. Keep in the refrigerator until serving.
