The dough for this roll is light and biscuit. The roll itself turns out to be beautiful, thanks to the contrasting combination of white cream and dark cocoa. This recipe requires you to buy ready-made Amaretti almond biscuits or cook it yourself.
It is necessary
- For eight servings:
- - 6 large eggs;
- - 3/4 cup sugar;
- - a glass of heavy cream;
- - half a glass of cocoa powder;
- - 3 tbsp. spoons of Amaretto liqueur or brandy;
- - 22 Amaretti macaroons;
- - 50 g of dark chocolate;
- - icing sugar.
Instructions
Step 1
Preheat the oven to 180 degrees. Line the baking sheet with baking paper. Separate the yolks from the proteins. Beat the yolks with a mixer in a water bath until a thick light mass. Beat the whites separately until fluffy.
Step 2
Sift the cocoa into the yolk mass, stir in the whipped whites. Put in a baking dish, bake for 20 minutes. Flip onto a piece of parchment sprinkled with powdered sugar. Cool for half an hour.
Step 3
Beat the cream with a mixer. Cut off any uneven edges from the cake. Sprinkle with liqueur, brush with cream, sprinkle with almond crumbs (save 2 cookies), sprinkle with grated chocolate on top.
Step 4
Roll the roll tightly, starting on the narrow side. Put on a dish, crumble the remaining cookies on top, sprinkle with powdered sugar. Chocolate roll with cream is ready.
