Two-Color Roll with Chocolate
by Editorial Staff
Airy, like a cloud, two-color muffin roll with chocolate filling for a cozy family tea.
Ingredients
- Eggs – 5 pcs.
- Sugar – 80 g
- Flour – 80 g (0.5 cups of 250 ml)
- Milk – 20 ml
- Chocolate – 100 g
- Cream – 40 ml
- Vanillin – on the tip of a knife
- Vegetable oil – 40 ml
- Cocoa powder – 10 g + for decoration
Directions
- Prepare ingredients.
- Combine milk with cocoa powder and stir until smooth.
- Combine eggs with sugar.
- Beat the eggs with sugar until a white, airy mass, about 5-7 minutes. Add vegetable oil and beat for a few more seconds.
- Sift flour, add vanillin. Using a spatula, gently stir in the flour from top to bottom until a smooth dough is obtained.
Turn on the oven to heat up to 170 degrees. - Divide the dough in two. Add milk with cocoa powder to part of the dough and stir.
- Cover the baking sheet (mine is 25×25 cm) with parchment. Pour the white part of the dough onto the parchment.
- Gently pour the dough with cocoa on top (you can use a culinary bag). Pass over the dough with the back of the fork, moving in a “wave”.
- Bake the cake in an oven preheated to 170 degrees for about 20 minutes. Free the finished cake from the parchment and put on a clean towel.
- Immediately roll the cake into a roll with a towel. Set aside for the duration of the filling.
- Break the chocolate into small pieces. Heat the cream until hot, but do not boil. Pour hot cream over the pieces of chocolate.
- Stir quickly until smooth.
- Spread the cake with chocolate with a brush.
- Collapse the roll.
- Wrap the roll in a towel. Leave it on for 40-60 minutes.
- Sprinkle cocoa powder on top of the roll.
Enjoy your meal!
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