For a chocolate roll, it is very easy to make a biscuit dough. The cream is made from semolina, milk and vanillin - it turns out very tender, goes well with chocolate. Top roll is covered with chocolate-creamy glaze.
It is necessary
- For the test:
- - 6 eggs;
- - 6 tbsp. tablespoons of sugar;
- - 2 tbsp. spoons of cocoa, wheat flour;
- - 1 teaspoon of butter, baking powder;
- - a pinch of vanillin, lemon juice.
- For the cream:
- - 400 ml of milk;
- - 40 g of butter;
- - 4 tbsp. tablespoons of semolina;
- - a pinch of vanillin.
- For glaze:
- - 1 slice of dark chocolate;
- - 2 tbsp. spoons of milk;
- - a little butter.
Instructions
Step 1
Separate the whites from the yolks. Whisk yolks with sugar, add vanillin, sifted flour. Stir, set aside 3 tablespoons of dough. Then add cocoa powder with baking powder, stir. Whisk the whites into a strong foam together with lemon juice, add to the dough, stirring with a spatula in a circle. You will get an airy dough.
Step 2
Cover a baking sheet with parchment, grease with butter. Pour the dough onto a baking sheet, flatten with a knife, apply patterns from the set aside dough on top. Bake for 10-15 minutes at 180 degrees. Use a toothpick to check if the dough is ready. Remove the finished biscuit from the oven, roll it up together with the parchment (the parchment should be on top), cover with a towel, cool.
Step 3
Prepare the cream. Pour 150 ml of milk into a mug, add semolina, stir. Bring the rest of the milk to a boil, add vanillin, sugar, semolina in milk, cook for 5 minutes. Then cool to room temperature. Add softened butter, beat with a mixer for 5 minutes.
Step 4
Unroll the cooled chocolate sponge cake, brush with cream, wrap, put in the freezer for half an hour.
Step 5
Prepare the icing. Heat milk, add milk and chocolate, stir until smooth. Glaze the finished roll. Refrigerate for 2 hours or even overnight.
