Chocolate swiss roll with buttercream

Another version of the biscuit roll recipe. The contrasting combination of dark chocolate dough and white cream is bright and attractive. Try to beat 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. l.
• Flour - 4-5 tbsp. l.
• Cocoa powder - 2 tbsp. l.
• Butter, room temperature - 200 g
• Powdered sugar - 5-6 tbsp. l. (taste)

Directions

1. 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 lush). Gradually adding the sifted flour with cocoa, slowly and carefully mix the dough until smooth.
2. Cover the form (20x30 cm or a little more) with parchment. Put the dough into a mold and bake in a preheated oven for 15-20 minutes.
3. Remove the finished biscuit from the oven, invert onto a damp towel. You can first cover the biscuit in the form with a damp towel, and then turn the cake over onto parchment, lightly sprinkled with cocoa. (If the sponge cake is thick, you can cut it into two layers.) Roll up, starting with the short side, leave to cool for 10-15 minutes.
4. Beat the butter softened at room temperature with a mixer until fluffy, gradually adding powdered sugar. Unroll the cake, brush with cream and carefully roll it up again. Sprinkle with cocoa or powdered sugar (optional).