Biscuit Chocolate Roll with Ice Cream
by Editorial Staff
Chocolate roll with ice cream is an incredibly tasty, very delicate, and refreshing dessert. The rich chocolate flavor is harmoniously complemented by vanilla ice cream and buttercream. Such a delicacy will not go unnoticed on the table!
Ingredients
For a biscuit:
- Wheat flour – 130 g
- Eggs – 4 pcs.
- Sugar – 150 g
- Cocoa powder – 30 g
- Baking dough – 5 g
- Salt – 1/2 teaspoon
For filling:
- Vanilla ice cream – 500 g
For decoration:
- Cream, 33% fat – 200 ml
- Powdered sugar – 30 g
- Chocolate – 30-40 g
- Butter – for greasing the baking sheet
Directions
- We prepare the necessary products.
We send the ice cream to the freezer, and the cream to the refrigerator. The eggs should also be cold. - Grease a baking sheet (the size of my baking sheet is 26×38 cm) with butter and cover with parchment paper.
- Sift flour, baking powder, salt and cocoa powder into a bowl. We mix.
We leave about 1 teaspoon of cocoa powder – we will use it later. - Separate the whites from the yolks.
- Combine the yolks with half the sugar and beat until it dissolves.
- Whisk the whites until stable peaks.
- We introduce the remaining sugar into the proteins in small portions, continuing to beat.
- We turn on the oven to heat up to 190 degrees.
Combine the flour mixture with the yolks. - Then gradually introduce proteins, gently stirring with a spatula.
- Spread the dough evenly in a baking sheet and send it to the preheated oven. We bake for 10-12 minutes.
- We prepare a clean towel. Sprinkle it with cocoa.
- Lay out the baked biscuit cake on top and remove the sheet of parchment paper.
- The edges of the baked crust can be slightly trimmed. Together with the towel, we roll up the layer into a roll, starting from the narrow side. Leave the roll rolled up until it cools completely (about 1 hour).
- 15 minutes before the end of this time, we take out the ice cream from the freezer and leave it at room temperature. It shouldn’t be thawed, just slightly softened.
- We unfold the roll.
- Lubricate evenly with ice cream.
- We turn off the roll.
- We put the roll in a container with a lid or other dishes, cover it with cling film. We send it to the freezer for 4-6 hours.
- Combine the cream with powdered sugar before serving. Beat until firm peaks.
- Grind the chocolate.
- Decorate the roll with whipped cream and chocolate.
- The chocolate roll with ice cream is ready!
You need to store such a dessert in the freezer, but let it stand at room temperature for 15-20 minutes before serving.
Enjoy your meal!
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