You don't need flour to make this roll. The baked goods are airy and tender, and the aroma of chocolate is maddening. Not a single sweet tooth can resist a chocolate roll with butter cream.
It is necessary
- - dark chocolate - 175 g (and a few pieces for decoration);
- - large eggs - 5 pieces;
- - icing sugar - 175 g.
- For filling:
- - heavy cream - 300 ml;
- - icing sugar - 2 heaped spoons;
- - rum - 6 tablespoons (strong coffee or melted caramel can be used).
Instructions
Step 1
Preheat the oven to 180 degrees. Break the chocolate into small pieces and melt in a water bath. Let the chocolate cool slightly, while whisking the whites into a stable foam. Beat the yolks separately with sugar to make a light and thickest cream.
Step 2
We add the melted chocolate to the cream of sugar and yolks, very carefully mix the ingredients until smooth and add the whipped whites.
Step 3
Cover the baking tray with baking paper, pour the dough onto it and level it very carefully. We bake the biscuit for 20-25 minutes in the center of the oven. We take out the biscuit, let it cool on a baking sheet, cover with a damp towel. Leave the sponge cake for at least 4 hours (ideally overnight).
Step 4
Whisk the cream for the filling into a soft foam, stir in the powdered sugar and rum (coffee or caramel). Put a sheet of baking paper on the work surface and sprinkle it with powdered sugar. Gently turn the biscuit over and remove the paper from it. Cut the uneven edges with a knife, spread the cream on top and level it. Roll up the roll with baking paper and put it in the refrigerator.
Step 5
Before serving, grate a few pieces of chocolate or cut the curls with a vegetable peeler. Sprinkle the chilled roll with powdered sugar and decorate with chocolate chips or curls.
