Chocolate and coffee roll will brighten up your tea drinking with your family. Cooking it is not at all difficult - even an inexperienced hostess can handle it!
Ingredients:
- Powdered sugar - 40 g;
- Dark chocolate - 250 g;
- Rum or cognac - 1 tbsp.;
- Lemon juice - 1 tsp;
- Sifted flour - ½ tbsp;
- Sugar - 150 g;
- Chicken eggs - 4 pcs;
- 30% cream - 350 ml;
- Sweetened strong coffee - ½ tbsp;
- Instant coffee - 2 tsp
Preparation:
- Break 200 g of chocolate into small pieces. We put it in a bowl.
- Heat the cream well (in no case bring it to a boil). And immediately pour in the chocolate slices. Knead until the chocolate is completely melted.
- Add coffee along with sweet powder. Stir again and wait until it cools. Later, the chocolate coffee cream will need to be refrigerated for at least six hours.
- Melt the remaining chocolate by placing it in a water bath or simply in the microwave.
- Separate the egg whites from the yolks. We place the proteins in the refrigerator, and in the meantime, beat the yolk part with half the granulated sugar - until clarified.
- Beat the chilled whites separately with fresh lemon juice (we achieve steady peaks). You can also add a tablespoon of powdered sugar if you like. Then carefully combine the whites with the yolks.
- We separate a small portion of the egg mass: combine it with melted chocolate and cognac, and then reconnect it with the egg mixture.
- Add the sifted flour and gently knead the dough.
- We distribute the dough on a pan, previously covered with parchment, the surface is properly leveled with a spatula. Place the baking sheet in a hot oven and bake the roll for 17-20 minutes at 180 degrees.
- Immediately cover the finished baked goods with a towel and roll them up. We are waiting for it to cool, but while we vigorously beat the cream with a mixer - we work for a couple of minutes.
- We untwist the cake. Cover evenly with coffee and chocolate cream (we separate about a quarter for future decoration) and put the delicacy in the refrigerator for 30 minutes.
- Cover the fragrant roll with the rest of the cream, sprinkle generously with cocoa on top.
