Chocolate Roll “Prague”
by Editorial Staff
Biscuit roll with butter custard, which will appeal to all chocolate lovers. The cream is delicious, it looks like chocolate ice cream!
Cook: 40 mins
Ingredients
For the biscuit:
- Eggs category C0 – 3 pcs.
- Sugar – 90 g
- Cocoa powder – 15 g
- Wheat flour – 75 g
- Salt – 1 pinch
For the cream:
- Milk – 150 ml
- Starch (preferably corn) – 15 g
- Sugar – 60 g
- Butter (or cream with a fat content of 33% and above) – 100 g
- Cocoa powder – 5 g (1 teaspoon with a slide)
For glaze:
- Dark chocolate – 50 g
- Butter – 20 g
Directions
- Turn on the oven to heat up to 180 degrees. Beat eggs with salt with a mixer.
- Gradually add sugar to the egg mixture and beat into a fluffy white mass. It is very important to beat the eggs well to make the biscuit. If you draw some kind of figure on the surface of beaten eggs, then the trace should remain visible for a long time and not spread.
- Mix flour with cocoa powder and sift (required!).
- Sift the cocoa flour into the egg and sugar mixture again. Stir gently with a spatula to keep the dough as light as possible.
- Cover the baking sheet with parchment. The size of the baking sheet is standard, 30 cm by 40 cm. Put the dough on the baking sheet and spread in an even layer. Bake the chocolate sponge cake in the oven at 180 degrees for 10-15 minutes.
- The readiness of the biscuit can be checked with a wooden skewer. It must be completely dry when piercing the dough.
- Cut off the dry edges of the finished biscuit on a baking sheet, trimming them.
- Roll the finished sponge cake together with the parchment while it is still hot. If the sponge cake cools, it will break and you will not be able to roll it. Wrap the roll with a towel and leave to cool completely.
- Prepare the cream. Add sugar and starch to the milk. Stir well with a whisk. Then heat, stirring constantly until thickened. Cover the milk jelly with cling film in contact (so that it does not get aired) and allow to cool completely.
- Beat butter at room temperature with a mixer until whitening. If you use cream, then whip them too until fluffy (the cream should be well chilled). Gradually add the cooled milk jelly to the whipped butter. Kissel and whipped butter should be at room temperature. If the jelly is warm, then the cream will not work and will flow.
- Add cocoa powder and beat until smooth.
- For the glaze, melt the chocolate and butter until smooth. While the glaze is preparing, free the roll from the parchment.
- Lubricate the biscuit with cream, smoothing it well over the entire surface. Make the cream layer a little thinner on one edge, thicker on the other.
- Roll up the roll with a towel (from the edge of the biscuit with a thick layer of cream).
- Transfer the roll to the parchment, so that later it will be more convenient to transfer it to the refrigerator. Using a brush, coat the top and sides of the butter custard roll with the melted butter chocolate frosting.
- Put the roll in the refrigerator for 1-2 hours. Then you can cut the roll into portions and serve.
Bon Appetit!
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