swiss chocolate roll

Rolls are a wonderful and light version of full-fledged cakes! And who doesn't love chocolate?

Ingredients

• For test:
• Eggs - 2 pcs.
• Sugar - 75 g
• Flour - 30 g
• Unsweetened cocoa - 2.5 tsp
• Baking powder - 1 tsp
• Salt - 1 pinch
• For cream:
• Fat cream - 60 ml + 120 ml
• Chocolate bitter - 75 g

Directions

1. Mix together flour, unsweetened cocoa, baking powder, a pinch of salt.
2. Separately, beat eggs with sugar with a mixer.
3. Beat the eggs and sugar on high speed until they double in volume and whiten.
4. Add some dry ingredients, stir.
5. Then add the rest of the flour mixture, mix the dough until smooth.
6. Place the biscuit dough on a baking sheet lined with buttered parchment paper.
7. Bake the biscuit cake in a preheated oven at 180 degrees for 10-12 minutes.
8. Turn the finished cake immediately onto another parchment paper sprinkled with unsweetened cocoa. Peel off the paper on which the chocolate biscuit was baked.
9. Roll the hot biscuit cake into a roll and let it cool in this state.
10. Break the chocolate into pieces, place in a bowl set over a water bath (pot of hot water).
11. Add 60 ml of cream.
12. Melt chocolate with cream in a water bath.
13. Whip 120 ml of cream, add melted chocolate and stir.
14. Unroll the biscuit roll, brush with chocolate cream and roll again.
15. Chocolate roll with chocolate buttercream also brush with cream on top.
16. Sprinkle the Swiss chocolate roll with unsweetened cocoa.