Christmas roulade
Last Updated on
ingredients
6 pcs eggs 5 tbsp granulated sugar 1 tbsp semi-coarse flour 1 tsp baking soda 2,5 tbsp 100% cocoa
Cream
300 ml whipped cream 100 g dark chocolate (70%) 1 tbsp powdered sugar
Cream
300 ml whipped cream 100 g dark chocolate (70%) 1 tbsp powdered sugar
Sheet
150 ml whipped cream 150 g dark chocolate (70%)
progress
Simple trick with a fork to conjure up an interesting effect on the roulade
1.
Start with the cream. Heat 100ml of cream and add the chocolate, whisk until smooth. Whisk the rest of the cream with the sugar. Gently fold in the chocolate and place in the fridge to set
2.
For the batter, separate the egg whites from the egg yolks. Beat the stiff snow and add the sugar. Progressively beat in the egg yolks one at a time. Then add the flour, cocoa and baking soda. Knead into a smooth dough. Bake on a baking sheet lined with baking paper. 220° for 8 minutes. While still hot, transfer to a damp tea towel and roll up. Let cool.
3.
Once cooled, unwrap and spread the cream on the dough and roll up again and refrigerate.
4.
Remove after an hour. Cut the roll in one third diagonally. Place the cut part here on the side of the roll and brush with the icing. Prepare this by heating the cream and adding the chocolate and whisking until smooth. Then just sprinkle with icing sugar. Enjoy