Chocolate roll "Prague"

Cakes 253 Last Update: Jun 11, 2022 Created: Jun 11, 2022 0 0 0
Chocolate roll
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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A buttery custard biscuit roll that all chocolate lovers will love. The cream is very tasty, similar to chocolate ice cream!

Ingredients

Directions

  1. Turn on the oven to preheat to 180 degrees.
  2. Beat eggs with salt with a mixer.
  3. Gradually add sugar to the egg mixture and beat into a fluffy white mass. It is very important to beat the eggs well in order for the biscuit to turn out. If you draw some kind of figure on the surface of beaten eggs, then the trace should remain visible for a long time and not spread.
  4. Mix flour with cocoa powder and sift (required!).
  5. Sift flour with cocoa again into the egg-sugar mixture.
  6. Gently mix with a spatula to keep the dough airy as much as possible.
  7. Line a baking sheet with parchment. The size of the baking sheet is standard, 30 cm by 40 cm.
  8. Put the dough on a baking sheet and spread evenly.
  9. Bake a chocolate sponge cake in the oven at a temperature of 180 degrees for 10-15 minutes.
  10. The readiness of the biscuit can be checked with a wooden skewer. It must be absolutely dry when piercing the dough.
  11. At the finished biscuit, still on the baking sheet, cut off the dry edges, trimming them.
  12. Roll the finished biscuit into a roll with parchment while it is still hot. If the biscuit is cold, it will break and you will not be able to roll it. Wrap the roll with a towel and leave to cool completely.
  13. Prepare cream.
  14. Add sugar and starch to milk. Mix well with a whisk.
  15. Continue heating, stirring constantly, until thickened. Cover the milk jelly with cling film in contact (so as not to wind) and allow to cool completely.
  16. Beat butter at room temperature with a mixer until white. If you use cream, then they also need to be whipped until fluffy (cream should be well chilled).
  17. Gradually introduce the cooled milk jelly into the whipped butter. Kissel and whipped butter should be at room temperature. If the jelly is warm, then the cream will not work and will flow.
  18. Add cocoa powder and beat until completely combined.
  19. For glaze, melt chocolate and butter until smooth.
  20. While the glaze is preparing, remove the roll from the parchment.
  21. Lubricate the biscuit with cream, leveling it well over the entire surface. Make a layer of cream a little thinner on one edge, thicker on the other.
  22. Roll the roll with a towel (from the edge of the biscuit with a thick layer of cream).
  23. Transfer the roll to parchment paper to make it easier to store in the fridge later. Using a brush, coat the top and sides of the chocolate butter custard roll with melted butter chocolate icing.
  24. Put the roll in the refrigerator for 1-2 hours. Then you can cut the roll into portioned pieces and serve.
  25. Enjoy your meal!

Chocolate roll "Prague"



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

A buttery custard biscuit roll that all chocolate lovers will love. The cream is very tasty, similar to chocolate ice cream!

Ingredients

Directions

  1. Turn on the oven to preheat to 180 degrees.
  2. Beat eggs with salt with a mixer.
  3. Gradually add sugar to the egg mixture and beat into a fluffy white mass. It is very important to beat the eggs well in order for the biscuit to turn out. If you draw some kind of figure on the surface of beaten eggs, then the trace should remain visible for a long time and not spread.
  4. Mix flour with cocoa powder and sift (required!).
  5. Sift flour with cocoa again into the egg-sugar mixture.
  6. Gently mix with a spatula to keep the dough airy as much as possible.
  7. Line a baking sheet with parchment. The size of the baking sheet is standard, 30 cm by 40 cm.
  8. Put the dough on a baking sheet and spread evenly.
  9. Bake a chocolate sponge cake in the oven at a temperature of 180 degrees for 10-15 minutes.
  10. The readiness of the biscuit can be checked with a wooden skewer. It must be absolutely dry when piercing the dough.
  11. At the finished biscuit, still on the baking sheet, cut off the dry edges, trimming them.
  12. Roll the finished biscuit into a roll with parchment while it is still hot. If the biscuit is cold, it will break and you will not be able to roll it. Wrap the roll with a towel and leave to cool completely.
  13. Prepare cream.
  14. Add sugar and starch to milk. Mix well with a whisk.
  15. Continue heating, stirring constantly, until thickened. Cover the milk jelly with cling film in contact (so as not to wind) and allow to cool completely.
  16. Beat butter at room temperature with a mixer until white. If you use cream, then they also need to be whipped until fluffy (cream should be well chilled).
  17. Gradually introduce the cooled milk jelly into the whipped butter. Kissel and whipped butter should be at room temperature. If the jelly is warm, then the cream will not work and will flow.
  18. Add cocoa powder and beat until completely combined.
  19. For glaze, melt chocolate and butter until smooth.
  20. While the glaze is preparing, remove the roll from the parchment.
  21. Lubricate the biscuit with cream, leveling it well over the entire surface. Make a layer of cream a little thinner on one edge, thicker on the other.
  22. Roll the roll with a towel (from the edge of the biscuit with a thick layer of cream).
  23. Transfer the roll to parchment paper to make it easier to store in the fridge later. Using a brush, coat the top and sides of the chocolate butter custard roll with melted butter chocolate icing.
  24. Put the roll in the refrigerator for 1-2 hours. Then you can cut the roll into portioned pieces and serve.
  25. Enjoy your meal!

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