For preparation of this roll flour isn't necessary. Pastries turn out air and gentle, and the aroma of chocolate dements. Any won't be able to resist a chocolate roll with butter cream the sweet tooth.
It is required to you
- - a dark chocolate – 175 g (and several pieces for ornament);
- - large eggs – 5 pieces;
- - icing sugar – 175 g.
- For a stuffing:
- - heavy cream – 300 ml;
- - icing sugar – 2 spoons with the hill;
- - rum – 6 spoons (it is possible to use strong coffee or the kindled caramel).
Instruction
1. We warm an oven to 180 degrees. We break chocolate on small pieces and we kindle on a water bath. We allow chocolate to cool down a little, at this time we beat whites in resistant foam. We shake up yolks separately with sugar that light and most dense cream turned out.
2. We enter the kindled chocolate into cream from sugar and yolks, very accurately we mix ingredients to a uniform state and we add protein whips.
3. We dim a baking tray for pastries baking paper, we pour out on it dough and it is very accurately leveled. We bake a biscuit of 20-25 minutes in the center of an oven. We take out a biscuit, we allow it to cool down on a baking sheet, we cover with a damp towel. We leave a biscuit at least for 4 hours (ideally – on all night long).
4. We shake up cream for a stuffing in soft foam, we mix icing sugar and rum (coffee or caramel). We put the sheet of baking paper on a land surface and we powder it with icing sugar. Accurately we overturn a biscuit and we remove from it paper. We trim uneven edges a knife, from above we spread cream and we level it. We displace roll by means of baking paper and we remove in the fridge.
5. Before giving we grate several pieces of chocolate or we cut off a krausen by means of a knife for cleaning of vegetables. We strew the cooled roll with icing sugar and we decorate with chocolate shaving or a krausen.