You will be delighted 😋🔝 The most DELICIOUS and simple chocolate roll
A biscuit roll that will appeal to all chocolate lovers. The cream is very tasty, similar to chocolate ice cream!
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👇 Recipe in writing below.
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Biscuit:
Flour - 75 g
Cocoa - 15 g
Sugar - 90 g
Large egg - 3 pcs.
Salt - 1 pinch
Cream:
Milk - 150 g
Starch - 15 g (preferably corn starch)
Sugar - 60 g
Butter (or cream with a fat content of 33%) - 100 g
Cocoa - 5 g (1 teaspoon with a slide)
Glaze:
Chocolate - 50 g
Butter - 20 g
1. Beat eggs with sugar and a pinch of salt into a fluffy white mass. It is very important to beat the eggs well to make a biscuit. If you draw some kind of figure on beaten eggs, then the trace should remain visible for a long time and not spread.
2. Mix the flour with cocoa and sift into the egg-sugar mixture, mix gently to keep the airiness of the dough as much as possible. Spread the dough over the parchment in an even layer. The size of the baking sheet is standard 30 cm by 40 cm. Bake for 10-15 minutes at a temperature of 180 degrees.
3. Roll the finished biscuit into a roll along with parchment while it is still hot. If the biscuit is cold, it will break and you will not be able to roll it. Wrap with a towel and leave in this position until completely cooled.
4. Add sugar and starch to milk and heat until it thickens. Cover with cling film in contact (so as not to wind) and allow to cool completely.
5. Beat room temperature butter until white. If you use cream, then they also need to be whipped until fluffy (cream should be 33% and chilled). Gradually introduce the cooled milk jelly. Kissel and whipped butter should be at room temperature. If the milk mass is warm, then the cream will not work and will flow. Add cocoa and beat until completely smooth.
6. Lubricate the biscuit with cream, wrap it again in a roll. Cover the top and sides with a glaze of melted chocolate and butter. Put in the refrigerator for 1-2 hours.