Chocolate Swiss Roll with Buttercream
by Editorial Staff
Another version of the biscuit roll recipe. The contrasting combination of dark chocolate dough and white cream is bright and inviting. Try beating the eggs for a biscuit not cold (as usual), but warm – this method is quite worthy of attention.
Ingredients
- Large eggs – 3 pcs.
- Sugar – 5-6 tbsp
- Flour – 4-5 tbsp
- Cocoa powder – 2 tbsp
- Butter, room temperature – 200 g
- Powdered sugar – 5-6 tbsp (taste)
Directions
- Preheat the oven to 180-190 degrees. Combine eggs with sugar. Beat the eggs with a mixer holding the bowl over boiling water (in a water bath) for 5-10 minutes (the mass should be thick and fluffy). Gradually add the sifted cocoa flour, slowly and gently stir the dough until smooth.
- Cover the mold (20×30 cm or slightly larger) with parchment. Place the dough in a mold and bake in a preheated oven for 15-20 minutes.
- Remove the prepared biscuit from the oven, turn it over onto a damp towel. You can first cover the sponge cake with a damp towel and then turn the crust over onto parchment lightly sprinkled with cocoa. (If the biscuit is thick, you can cut it into two cakes.) Roll into a roll, starting on the short side, and leave to cool for 10-15 minutes.
- Beat the butter softened at room temperature with a mixer until fluffy, gradually adding the icing sugar. Unfold the cake, brush with cream, and gently roll it over again. Sprinkle with cocoa or powdered sugar (optional).
Enjoy your meal!
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