Chocolate biscuit roll with butter cream

The easiest and most successful recipe for a chocolate biscuit roll with a delicate filling of whipped cream, chocolate and cream cheese. The chocolate biscuit turns out elastic and tasty, never breaks and does not crumble.

Ingredients

• Eggs - 4 pcs.
• Sugar - 100 g
• Flour - 30 g
• Cocoa powder - 30 g
• Baking powder - 0.5 tsp
• Salt - 1 pinch
• For cream:
• Mascarpone cheese (or other cream cheese) - 120 g
• White chocolate - 100 g
• Cream 35% (liquid) - 240 g
• For decoration:
• Chocolate black - 100 g
• Powdered sugar

Directions

1. Let's start making chocolate roll with a biscuit.
2. Preheat the oven to 180 degrees.
3. Separate the whites from the yolks. Add half of the sugar to the yolks and beat well until a thick, light mass is obtained.
4. Now, in a separate container, mix all the dry ingredients: pre-sifted flour, cocoa, salt and baking powder. Mix everything well. I do it with a whisk, but you can just use a spoon.
5. Pour the dry mixture into the yolks and mix everything well with a mixer.
6. In a separate bowl, beat egg whites until light and fluffy. Gradually add the remaining sugar.
7. Gradually, in portions, add the proteins to the dough, gently mixing from the bottom up. You will get a smooth, airy chocolate mass.
8. Pour the batter into a rectangular baking sheet lined with parchment paper. Balance the weight well.
9. Bake the chocolate biscuit in the oven at 180 degrees for 15 minutes.
10. Cooking cream. Melt white chocolate in a water bath. Add a few teaspoons of cream to help get the right consistency.
11. Beat mascarpone or other cream cheese with a mixer.
12. In a separate container, whip cold cream (at least 35% fat, otherwise they will not whip into a fluffy cream).
13. Combine cheese mass with melted chocolate. Carefully add whipped cream.
14. Whisk everything well.
15. I do not add additional sugar, the sweetness of chocolate is enough for my taste.
16. The cream turns out to be airy, delicate, but at the same time quite dense and holds its shape well.
17. Sprinkle the finished biscuit with powdered sugar. We need this so that it does not stick when we fold it.
18. Cover the cake with another sheet of parchment paper and turn the cake over. Carefully remove the paper on which the biscuit was baked.
19. Allow the cake to cool slightly and spread the cream. Spread the cream well over the surface of the biscuit.
20. Now, using parchment, carefully roll the biscuit with cream into a roll. The biscuit turned out to be very elastic, it folds easily and cracks do not form.
21. Put the roll with butter cream in the refrigerator for 2-3 hours for impregnation.
22. Melt almost all of the dark chocolate. While it is hot, add a few pieces of solid chocolate to it, stir well. This will help create the right texture for the chocolate.
23. Spread the resulting mass on a sheet of parchment in a thin layer. Roll up the parchment with chocolate, refrigerate for 30-40 minutes.
24. When the chocolate has set well, carefully unfold the parchment. As a result, chocolate chips are formed, which are necessary for decoration.
25. Biscuit roll with butter cream is already well soaked, so we decorate it with chocolate. I'm trying to create a texture of wood, so I lay out the pieces of chocolate that way. So that they do not fall, it is better to "glue" them with the remnants of melted chocolate.
26. You can fantasize and make your own decor.
27. Sprinkle the chocolate roll lightly with powdered sugar.
28. That's it, an amazing winter dessert is ready!