Czech Chocolate Roll with Butter Cream

Today I suggest making a Czech chocolate roll. The dessert is very light, with an incredibly airy, delicate cream that melts in your mouth! The roll is very tasty and easy to prepare, it can be prepared both for home tea drinking and for serving to the festive table. Be sure to try it!

Ingredients

For a biscuit:

Flour – 75 g
Eggs – 3 pcs.
Cocoa – 15 g
Sugar – 90 g

For the cream:

Butter – 120 g
Sugar – 90 g
Milk – 90 ml
Corn starch – 13 g
Cocoa – 5 g
Rum or cognac – 1 teaspoon

For glaze:

Chocolate – 75 g
Butter – 50 g

For decoration:

White chocolate (shards) – for decoration

Instructions

Make the starch syrup. To do this, mix 40 ml of milk with the cornstarch. The rest of the milk, 50 ml, mix with 90 g of sugar, put on fire, and bring to a boil. Pour in the starch diluted in milk and cook to thicken the syrup. Cool to room temperature.
While the syrup is cooling, prepare a sponge cake for the roll. Mix flour with cocoa and sift.
Beat eggs with sugar until light fluffy, for 4-5 minutes. Gradually add dry ingredients in portions and mix gently.
Line a 25×35 cm form with baking paper and spread the biscuit dough around the entire peri. Bake in an oven preheated to 180 degrees for about 12-15 minutes.
After baking, place the hot sponge cake on a sheet of baking paper upside down and remove the paper on which it was baked. Then roll into a roll, along with the paper and in this form, leave to cool at room temperature with the seam down.
While the chocolate roll is cooling, prepare the cream. Whisk the soft butter until whitened and fluffy, about 4-5 minutes. While whisking, add a little milk starch syrup. Finally, add rum or cognac, sifted cocoa, and beat thoroughly until smooth. Unroll the cooled roll and apply chocolate cream over the entire surface. Then roll the roll, not very tightly.
Prepare the chocolate frosting. Melt the chocolate and butter in the microwave. Heat for 30 seconds at full power 2-3 times, stirring, until the chocolate is completely dissolved. Top the chocolate roll with the still-warm chocolate icing. Using a silicone brush, spread the glaze over the entire surface and make embossed stripes.
If desired, the roll can be decorated with pieces of white chocolate. Place the cooked roll in the refrigerator for 2-3 hours to soak. Czech chocolate roll is ready.

Bon appetit and good baking!

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