Chocolate Roll with Buttercream

I suggest making a biscuit chocolate roll with buttercream – wonderful, airy!

Ingredients

For the test:

Egg whites – 8 pcs.
Sugar – 180 g
Black chocolate – 100 g
Flour – 60 g

For cream (you can use half of the indicated amount of products):

Sugar – 100 g
Starch – 30 g
Egg yolks – 2 pcs.
Milk – 375 ml
Butter (room temperature) – 250 g
Vanilla sugar – 5 g

Besides:

Strawberry jam – 2 tbsp
Cocoa powder – 1 teaspoon.
Powdered sugar – 2 teaspoon

Directions

Melt the chocolate in a water bath. While we cook the cream, it will cool down.
Mix.
Pour the remaining milk into a saucepan and add the remaining sugar. Bring to a boil, stirring constantly, over low heat.
Pour the mixture with diluted starch in a thin stream, stirring all the time, cook until thickened.
Remove the cream from the stove, cover with cling film so that the film touches the cream. The cream should cool completely.
While the cream cools down, we turn to the preparation of the biscuit. Whisk the egg whites in a clean dry bowl with a clean dry whisk until they become thick foam.
Continuing to beat, gradually add sugar, beat until the sugar is completely dissolved.
Add cooled melted chocolate. Pour in the flour, gently mix everything with a silicone spatula so that there are no lumps left. The mass will fall by half, do not be alarmed.
Put the mass in a culinary bag with a large round nozzle, place the strips of dough on the parchment. (It’s easier to put the dough on a parchment-lined baking sheet and flatten the surface.)
Bake the biscuit in the oven preheated to 220 degrees for 10-12 minutes.
Remove the biscuit cake from the oven and leave it on a baking sheet for 10 minutes.
Cover with parchment on top, turn over, remove the parchment on which the cake was baked, cover with clean parchment, and roll into a roll with paper. Let cool completely.
Let’s go back to making the cream. Beat the softened butter until fluffy, gradually add the cooled custard (the custard should be the same temperature as the butter), beat until fluffy.
Expand the biscuit, remove the paper. Lubricate with jam. Apply a layer of cream.
Roll up and place in the refrigerator overnight.
Sprinkle the chocolate roll with cocoa powder and powdered sugar.
Cut the chocolate roll with cream into pieces and serve with a cup of hot tea or coffee.

Enjoy your meal!

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