The cake is amazing and excellent. Impregnated and oiled with mascarpone. Filled with chocolate filling. The first time you eat this delicacy, it causes great delight.
It is necessary
- - 350 g mascarpone
- - 100 ml of water
- - 125 g flour
- - 75 g starch
- - 1 tbsp. cognac
- - 3 tbsp. l. cocoa powder
- - 400 ml cream
- - 400 g dark chocolate
- - 50 g butter
- - 110 g granulated sugar
- - 6 eggs
- - 15 g vanilla sugar
Instructions
Step 1
Prepare the impregnation. Mix 5 tablespoons. granulated sugar and water. Put on fire and bring to a boil. Remove from heat and cool.
Step 2
Make a roll. Divide the egg into yolks and whites. Grind the yolks with 75 g of granulated sugar. Mix the starch, flour, cocoa powder and add to the yolk mixture, stir.
Step 3
Beat the whites separately into a stable foam and add to the flour mass, stir until smooth. Preheat oven to 180 degrees, place the biscuit and bake for 15-17 minutes. Remove the sponge cake from the oven, place it on a damp cloth and saturate it. Then roll the biscuit into a roll along with a napkin. And leave to cool.
Step 4
Prepare the cream. Whisk in the vanilla sugar and mascarpone. Add 3 tablespoons. impregnation and cognac, stir.
Step 5
Lubricate the cooled roll with mascarpone and wrap it again. Refrigerate for 1-2 hours.
Step 6
Prepare the fill. Break the chocolate into slices and add to the heated cream, stir until the chocolate dissolves. Remove from heat and cool completely. Then whisk for 8-10 minutes until fluffy.
Step 7
Take a deep dish and cover with plastic wrap. Cut the roll into pieces and place on the bottom. Fill with filling and refrigerate for 6-8 hours.
