Cocoa roll
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ingredients
Cesto
4 pcs of homemade eggs 110 g crystal. sugar 40 g ground almonds 80 g plain flour (ideally T650) 1 pinch salt 2 tbsp 100% cocoa 3 tbsp lukewarm water
Filling
250 ml whipped cream 4 tbsp crystal. sugar 125 g Mascarpone
Chocolate cream
100 ml whipping cream (33%, chilled) 150 g milk chocolate
progress
Simple roulade that will not take time, but will surprise you with the taste.
1.
Dough ingredients + pinch of salt.
2.
Beat the egg whites with a pinch of salt until foamy, stir in the sugar until stiff. Progressively mix in one egg yolk at a time, lukewarm water.Finally mix in the sifted flour which is combined with the cocoa and ground almonds. Line a 30x40cm baking tray evenly with baking paper. Spread. Preheat the oven to 190 degrees Bake for 8-10 minutes
3.
Transfer the baked cake to a damp tea towel and roll up to cool. I made the caramel whipped cream the day before. Caramelize the granulated sugar pour in the cream bring to a boil stir until the caramel dissolves. Let cool put in the refrigerator to chill well.
4.
Next step roll out the cooled cake,whip the caramel whipping cream until semi stiff stir in the mascarpone until stiff. Spread the cream 3/4 of the way over the cake.
5.
Roll up, remove baking paper put in the fridge to set. For starters.. sprinkle with icing sugar.
6.
For chocolate lovers, heat the cream until hot add the chocolate broken into smaller pieces. Stir until the chocolate is melted. I put in the refrigerator to cool well.
7.
Whisk the prepared chocolate, spread the cream over the roulade.
8.
Decorate as desired.
