Chocolate Roll “Czech” with Butter Cream

Delicious roll that chocolate lovers will definitely like. The taste of this roll is very similar to the Prague cake, but, in my opinion, it is much easier to prepare.

Cooking: 1 hour

Servings: 6

Ingredients

For the biscuit:
Eggs (large, category C0) – 3 pcs.
Sugar – 90 g
Flour – 75 g
Cocoa powder – 15 g
*
For the cream:
Butter (room temperature) – 150 g
Milk – 100 ml
Sugar – 100 g
Corn starch – 15 g
Cocoa powder – 1 teaspoon with a slide
Cognac or rum (optional) – 1 teaspoon
*
For glaze:
Chocolate – 75 g
Butter – 50 g

Instructions

Prepare your ingredients. The butter for the cream should be at room temperature – remove it from the refrigerator in advance.
For a biscuit, combine cocoa and flour, sift 1-2 times.
Whisk the eggs in a separate bowl slightly (just to combine the yolks with the whites).
Add sugar. Place the bowl in a water bath (to do this, boil a small amount of water in a saucepan or saucepan, turn off the heat, and place a bowl on top, while the bottom of the bowl should not reach the water, otherwise you will get a sweet omelet). Preheat the oven to 180°C.
Set the mixer speed to maximum and beat the egg mass until it becomes fluffy and firm. The mass must not spread! Pour in flour sifted with cocoa.
Stir the free-flowing mixture into the egg mass using gentle but quick movements. You should get an airy smooth dough.
Line a baking sheet with baking paper. Pour the dough onto a baking sheet and smooth the surface. Bake the sponge cake for the Czech roll for about 10-15 minutes (it took me exactly 12 minutes, but focus on your oven).
Remove the finished biscuit from the oven and cut it out of the mold (I cut it out right away with a small margin, as the edges of the biscuit dry out slightly).
Put a clean towel or a layer of paper on the work surface (you can lightly dust the sheet with powdered sugar so that the biscuit does not stick to the surface), turn the biscuit over on it, and remove the paper on which it was baked. Roll the biscuit together with clean paper. Leave the sponge cake rolled up for about 20 minutes.
In the meantime, prepare the cream. Pour starch into 30 ml of milk. Stir. Pour the remaining milk into a saucepan and add sugar to it. Put on fire and, stirring occasionally, bring to a boil.
Mix the diluted starch (it tends to settle to the bottom) and pour into the milk syrup.
Boil until thick (it will not be too thick), but do not boil, otherwise, the mixture will become liquid again. Let the brewed mixture cool completely. For convenience and speed, the custard saucepan can be placed in a bowl of ice water.
When the syrup has cooled, transfer the soft butter to a whipping bowl and beat for 1-2 minutes. Without stopping whisking, add the entire custard mass in small portions (1-2 tablespoons).
Then add the cocoa powder and beat the cream for 1 minute. Add alcohol at the very end, if desired. (Alcohol may not be added, but replaced with vanilla sugar or extract.)
Unfold the biscuit and grease with an even layer of cream, not reaching from one side 1-2 cm to the edge. Roll the sponge cake towards the cream-free edge.
If desired, the roll can be covered with chocolate icing. To do this, melt the chocolate with butter in a water bath or the microwave. Just be careful not to overheat the chocolate, otherwise, it will go in grains and you will have to start all over again.
Place the wire rack on the baking sheet and the roll on the wire rack. Pour the icing over the roll. The remaining glaze can be collected and reused, for example, fill in the gaps, if any.
You can also collect the remaining glaze, add it to the whipped cream, and decorate the roll with them on top. Put the finished roll in the refrigerator for at least 1 hour, so that the icing hardens and the cream sets. Chocolate roll “Czech” with butter cream is ready.

Enjoy your meal!

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