Prepare chocolate roll. Biscuit chocolate roll with buttercream

Heat up 30 g of butter with 70 ml of milk. Chicken eggs (selected), yolks, 160 g of sugar beat into a strong and fluffy foam. Sift wheat flour in / grade with 20 g of starch, baking powder, vanilla and salt, then combine with the egg-sugar mixture by folding from the bottom up. Set aside a couple of tablespoons of dough in warm milk, mix, then add the resulting mixture to the main dough.

Preheat oven to 190 degrees. Line an oven tray with parchment paper. Evenly spread the dough on a baking sheet, bake for 10 to 15 minutes, depending on the characteristics of the oven. The main thing is not to overdry the dough, otherwise it will break and crumble when twisting into a roll! Separate the finished roll from the paper and roll into a roll along with baking paper, leave to cool.

Bring 130 g of sugar and 90 ml of milk to a boil. Dilute 20 g of starch with 40 ml of milk and pour in a thin stream into boiling milk, cook with constant stirring until thickened, cool. Beat 180 g of butter at room temperature until whitening, then, adding chilled custard in portions, continue the whipping process. At the end of cooking, add cocoa powder and cognac, beat everything until smooth.

Dear friends and guests of my site, I bring to your attention a simple but very tasty recipe for a roll with chocolate cream. Biscuit roll turns out to be airy, soft, with a delicate butter cream.

Dough Ingredients:

150 grams of premium wheat flour

100 grams of sugar

1 sachet of vanilla sugar

We turn on the oven at 180 degrees. First, we will bake a biscuit cake. To do this, separate the whites from the yolks. Add a small pinch of salt to the proteins and beat until a dense foam forms. We do this process with a whisk or a mixer - as you like.

In a separate bowl, grind the yolks with sugar and vanilla until they are completely dissolved. Then pour the flour sifted through a sieve. Mix until smooth.

We will bake on a baking sheet, which we first line with baking paper. Pour the dough and distribute it evenly over the entire area. We send to bake in a preheated oven for 10 minutes.

It is very important not to bake the roll until golden brown, as in my photo. The finished biscuit should be beige on top and slightly golden on the bottom. Then it will be soft, pliable and can be easily rolled up.

My biscuit was too browned, and the ends crumbled during the formation of the roll. I had to trim the broken edges. I made a crumb, which I sprinkled on the finished roll.

After the time has elapsed, take out the finished biscuit. We spread it on the table and, separating it from the paper, do not roll it tightly. We do all this until the biscuit has cooled down. Leave until completely cool.

400 ml cream 33%

100 grams of powdered sugar or sugar

1 tablespoon cocoa powder

Cream I took homemade in the market. Mix powdered sugar with cocoa, add cream and beat until creamy.

We unfold the biscuit and apply cream on the entire surface. We roll it up again in the form of a roll and put it on a dish. We put it in the refrigerator for 20 minutes.

Let's prepare the frosting. For her, let's take:

2 tablespoons sour cream

2 tablespoons of sugar

2 tablespoons cocoa

In a stainless steel bowl, mix all the above products. We put on a very small fire and stir constantly with a whisk.

Biscuit. For him, beat the eggs into a light, airy mass. This will take you approximately 8 minutes. Somewhere in the middle of whipping, after 4 minutes, add 90 grams of sugar and beat further.

Turn on the oven at 180".

Line a baking sheet with baking paper. Necessarily!

Sift flour together with cocoa powder. We add them to our eggs and gently, but quite actively, mix everything, moving from the edge to the center of the bowl, turning it (the bowl) around its axis.

Pour the batter into the pan and smooth out. Try to distribute it evenly.

Let's bake the dough. The baking time is very dependent on your oven. My dough was baked for exactly 9 minutes. If you overexpose it, it will crack when folded. To test for readiness, after about 7 minutes of baking, open the oven and lightly press the biscuit with your finger. If there is a dent left, it is not ready yet. If gradually returned to its place, then turn it off.

Take a kitchen towel, sprinkle it evenly with powdered sugar and turn the roll over on it. Leave the roll to cool, and remove the paper only after it has cooled, before spreading the cream. By the way, it will be perfectly removed, "pulling" a thin top layer behind it, which is good.

While the cake is cooling, make the cream. Dissolve starch in twenty grams of milk. Pour 70 grams of milk into a saucepan and add 90 grams of sugar, put on fire, bring to a boil and dissolve the sugar. In a thin stream, stirring constantly, pour in starch and cook until thickened. Literally a minute is enough. Pour everything into a cold bowl and let cool.

Beat the butter with a mixer for about a couple of minutes. Add the sifted cocoa, a spoonful of cognac and in a thin stream, without ceasing to beat, pour in the cooled milk syrup.

Heat apple juice and dissolve sugar in it. Let cool.

Remove the paper from the cooled biscuit and evenly, gradually soak the entire surface with apple juice. Lubricate with cream, making the layer thicker at the beginning and disappearing (literally 1 mm) towards the end, where there will be a seam.

Roll carefully and tightly. Seam at the bottom. If you see small cracks, don't worry, they will all be masked with chocolate.

Place in the refrigerator for at least an hour. Although, if you see that the roll holds its shape perfectly, you can immediately spread the icing.

Dissolve the butter and chocolate for the glaze in a water bath. Can also be used in the microwave. Set aside to cool. We take our chocolate icing and apply with a brush on the roll. At the end, you can make some kind of pattern, for example, with a fork or a special device designed specifically for making such furrows - I have it in stock.

One of the types of chocolate pastries are rolls, and to give the products a chocolate taste, you can add cocoa or grated tiles both to the dough and to the filling. To prevent the chocolate roll from cracking at the final stage, you need to roll the finished thin biscuit while it is warm. But even if the product is broken somewhere, you can fix the defect by thickly smearing this place with cream or jam.

Chocolate cookie roll cake: recipe with photo

Compound: cookies - 250 g, powdered sugar - 250 g, cocoa powder - 2 teaspoons, boiled water - 2 coffee cups.

To make a chocolate roll cake, you need to finely crush the cookies, add powdered sugar, cocoa powder or instant coffee diluted in 2 coffee cups of warm water. Mix the mixture thoroughly and knead like a dough. Then put the resulting mass on parchment paper moistened with water and shape into a rectangular layer no more than 1 cm thick.

Cream preparation. Grind until white 125 g of butter with 120 g of powdered sugar and add vanillin to taste.

Apply the resulting cream in an even layer on the prepared layer of cookies and use parchment paper to wrap it with a roll. Transfer the cake to an oblong dish, grease it with melted chocolate and cool well.

Check out the photo for the Chocolate Cookie Roll Recipe:

How to make chocolate roulade with puff pastry

Ingredients:

• Puff pastry (ready-made, thawed) - 400 g
• - 200 g
• Walnuts - 5 pcs. (about 100 g peeled or to taste)
• Egg - 1 pc.
• Butter - for greasing baking paper (tray)

We prepare products for puff roll with chocolate.

Sprinkle the table (or a sheet of parchment on the table) with flour and lightly roll out the dough on it.

Place the chocolate bar exactly in the middle of the puff pastry. Cut out the corners of the dough.

We make cuts on the dough (strips 2 cm wide): we start from the chocolate bar to the edge of the dough, cutting a little along the oblique.

Spread the walnut pieces over the chocolate.

We fold the resulting incised parts of the dough onto a chocolate bar crosswise, braiding the "pigtail".

Grease the baking parchment with butter, transfer the chocolate roll with nuts to a baking sheet covered with greased parchment.

Beat the egg and brush the top of the product.

We put the baking sheet in the oven preheated to 200 degrees, bake the product for 20-25 minutes. Chocolate puff pastry roll is ready.

Quick chocolate banana roll in 15 minutes: recipe with photo

For test: 5 eggs, 150 g sugar, 3 tbsp. l. wheat flour, 2 tbsp. l. potato starch, 2 tbsp. l. cocoa powder, 3 tsp. baking powder, butter for greasing the pan, breadcrumbs as needed.

For the filling and coating of the chocolate banana roll according to this recipe, you will need: 400–500 g cream, 1–2 tsp. sugar, 3-4 bananas, chocolate.

Bake the biscuit on a baking sheet for 15 minutes and immediately roll it into a roll.

Cool the cream and beat with sugar in a strong foam. Mix 350 g of cream with chopped bananas, cover the unfolded cooled roll with them, roll it up again and put it on a dish. Chocolate banana roll prepared in 15 minutes, cover with the remaining cream, garnish with chocolate pieces and refrigerate.

Here are the photos for the chocolate banana roll recipe:

How to make Chocolate Coconut Roll

Roll with grated chocolate and coconut flakes

Dough: 150–200 g flour, 5–6 eggs, 180 g sugar

To prepare the chocolate-coconut roll, eggs need to be combined with sugar, lightly beaten. Put the mixture in a water bath and, continuing to beat, heat up to a temperature of 35-40 ° C. Remove the mixture from heat and whisk until it cools to room temperature. The mass should be light yellow in color and thick enough. Pour the sifted flour into the resulting egg mass in small portions and gently mix until smooth. Pour the dough into an oiled mold. Bake in the oven at 180-200°C for 25-40 minutes.

Cream: 600 ml heavy cream, 25 g sugar, 20 g cream fixer, grated chocolate, candied fruit, coconut flakes.

Whip the cream, gradually adding sugar, add the fixative. Sugar should dissolve completely. You can use powdered sugar instead. Grease a warm biscuit with cream. Separating the biscuit from the parchment, roll it up. Fasten the edges with a toothpick, grease the top of the roll with the remaining cream, decorate with coconut flakes, candied fruits and grated chocolate.

Simple chocolate rolls with curd cream

Roll with chocolate and curd cream

Ingredients:

• 100 g flour
• 3 eggs,
• 125 g sugar
• 25 g starch,
• ½ tsp soda,
• 100 g milk chocolate

For custard:

• 1 egg yolk,
• 50 g sugar
• 10 g flour
• 130 ml milk
• a pinch of vanillin

For curd cream:

• 500 g cottage cheese,
• 100 g powdered sugar,
• 100 ml cream

To make chocolate and curd roll, the eggs must be separated into yolks and proteins. Beat the yolks with 100 g of sugar. Beat egg whites with remaining sugar. Mix flour, starch, soda, sift. Alternately add flour and whites to the yolk mixture, knead gently. Line a baking sheet with parchment paper, grease with oil and spread the dough. Bake in the oven at 200°C until done. Turn the hot biscuit over on a towel, remove the paper and roll up. Let it cool down a bit. Prepare two creams in advance. For the custard, heat the milk almost to a boil. Grind the yolk with sugar and flour. Gradually pour the yolk mass into hot milk, stirring thoroughly, cook until thickened. Add vanillin. Cool the finished cream. For the second cream, knead the cottage cheese with a blender into a paste, grind with powdered sugar, add cream and beat. Curd cream should not be liquid. Sponge cake spread out on the table, grease with cottage cheese cream, roll up. Top with custard and sprinkle with grated
chocolate. Place the finished chocolate roll with curd cream for 4-5 hours in the refrigerator.

Chocolate roll with cottage cheese

For test: 4 eggs, 1 cup sugar, 3 tbsp. spoons of flour, 1 tbsp. a spoonful of cocoa powder.

For filling: 500 g cottage cheese, 1 cup sugar, 100-150 g butter.

Filling preparation. Pass the cottage cheese through a meat grinder (or rub through a sieve), add sugar, mix and pass through the meat grinder again. Add softened butter to the resulting mass and grind the mixture until smooth.

Prepare biscuit dough without heating, pour it on a sheet covered with oiled paper and bake in a preheated oven until cooked. Put the filling in an even layer on the baked hot layer, roll up the dough, wrap it in paper. Put a simple chocolate roll for half an hour or an hour in the refrigerator.

Recipe for rolls filled with chocolate paste

Dough: 150–200 g flour, 4–5 eggs, 180 g sugar

Cream: 50 g white chocolate, 200 g Nutella chocolate paste, 200 g boiled condensed milk, butter

Separate the whites from the yolks and place in the refrigerator. Grind the yolks with half the norm of sugar until a light foam forms and the sugar is completely dissolved. Sift the flour twice through a sieve, combine with the yolk mass, mix gently until smooth. Beat the cooled proteins with a mixer into a steep foam. In order for the whites to beat better, you can add a pinch of salt or a few drops of lemon juice. Continuing to beat, add the remaining sugar in small portions. When the sugar is completely dissolved, add a third of the protein mass to the mixture of yolks with flour and mix gently, lifting the dough from the bottom up, layer by layer. Mix until smooth. Then carefully fold in the remaining whites. Cover the baking dish with oiled parchment, lay out the dough and bake in the oven at a temperature of 200 ° C until cooked (30-40 minutes).

Preheat the oven to 180–190 °C. Line a baking sheet with parchment paper, grease with butter. Knead the dough as directed in the recipe. For cream, melt white chocolate in a water bath, mix with chocolate paste and boiled condensed milk. If the mass is too thick, add a little butter. Immediately, without cooling, remove the baked biscuit from the baking sheet, turning it over on a towel, remove the paper and roll up. Let it cool down a bit. Expand the biscuit layer, spread the cream evenly. Roll again into a tight roll with a towel. Grease the top of the roll with chocolate paste with cream and sprinkle with grated white chocolate.

Chocolate sponge cake roll with cherries: recipe with step by step photos

Dough: 200 g flour, 7 eggs, 200 g sugar, 1 tsp. vanilla sugar, 100 ml vegetable oil, 150–170 ml water, 2 tsp. instant coffee, 30–40 g cocoa powder, 1/3 tsp. citric acid, 1 tsp. salt, 3 tsp. baking powder

Filling: 100 g, 400 ml cream, 60 g powdered sugar, 7–10 g gelatin, 30 ml water, 200 g cherries.

Separate the whites from the yolks and place in the refrigerator. Grind the yolks with 3 tbsp. l. sugar until light foam. Sift the flour twice, mix with the remaining sugar, cocoa, salt and baking powder. Pour vegetable oil, water and beaten yolks into the flour mixture, add vanilla sugar. Dissolve coffee in 1 tbsp. l. boiling water, cool, pour into the dough, mix thoroughly until smooth. Beat the cooled proteins with citric acid into a strong foam, carefully introduce into the dough and mix with a spoon or spatula from the bottom up. Grease a baking dish, sprinkle with flour or breadcrumbs, lay out the dough and bake in an oven preheated to 170–180 ° C for 45–60 minutes.

Melt the chocolate in a water bath. Dissolve gelatin in water. Combine the cream with powdered sugar, beat into a fluffy foam. Whisking constantly, add melted chocolate and gelatin alternately. The mass should be thick and homogeneous. Sort the berries, remove the stalks, cherries - seeds, wash. Divide the cherries into 2 halves, dip the slices in starch. Prepare the dough according to the recipe. Preheat the oven to 180–190 °C. Line a baking sheet with parchment, grease with oil. Spread the dough in an even layer. Bake in the oven for about 20 minutes. Put the finished biscuit on a towel sprinkled with flour or powdered sugar, remove the parchment and roll up the layer. After 2-3 minutes, unfold, spread the cream evenly, distribute the berries. Quickly roll up the roll, put the seam down and place in the refrigerator for 4–5 hours. Sprinkle the finished chocolate roll with cherries with powdered sugar, you can also decorate with whipped cream and berries.

Check out step-by-step photos for the recipe for chocolate biscuit roll with cherries:

Chocolate rolls with condensed milk

Chocolate roll "Quick"

Ingredients:

• 1 cup flour
• 1 can of condensed milk,
• 2 eggs,
• 1 teaspoon of soda
• 1 cup thick jam or marmalade
• 1 teaspoon powdered sugar
• 1 teaspoon
• 1 st. a spoonful of ground nuts.

Mix condensed milk with eggs, add flour sifted with soda and knead the batter. Pour it on a greased baking sheet with a layer of 1 cm, place in an oven preheated to 250 ° C and bake for 10-15 minutes. Quickly grease the hot layer with marmalade or jam and carefully roll it up in the form of a roll. Sprinkle the finished product with a mixture of powdered sugar, cocoa and nuts. Cool the quick chocolate roll and cut into slices.

Chocolate roll with boiled condensed milk

Ingredients:

• 3 eggs
• 0.5 cup sugar
• 1 tablespoon honey
• 0.5 teaspoon soda
• 3/4 cup flour
• (glass volume 250 ml)
• 2 tablespoons cocoa

cream:

• 0.5 cans of boiled condensed milk
• 250 ml sour cream 15% fat

chocolate glaze:

• 4 tbsp. l. Sahara
• 2 tbsp. l. cocoa powder
• 1 tsp flour (with a slide)
• 150 ml 10% cream
• 25-50 g

Cooking:

Preheat the oven to 220°C. Line a baking sheet with baking paper, grease the paper well with butter. Sift flour, mix with soda and cocoa. Beat eggs, sugar and honey with a mixer until fluffy foam appears (5 minutes). Then add a mixture of dry ingredients (flour, soda, cocoa) to the beaten egg-honey mixture - mix everything with a mixer.

Pour the dough quickly onto a baking sheet and evenly distribute so that its thickness is the same everywhere. Bake the biscuit for 7 minutes in an oven preheated to 220 ° C. At this time, prepare the buttercream with condensed milk:

Gradually add sour cream in small portions to boiled condensed milk and rub with a spoon (make sure that there are no lumps). Remove the hot chocolate biscuit from the oven, immediately coat with cream with condensed milk and leave to soak for 30 minutes. After that, roll up the biscuit roll, carefully separating the paper.

Make chocolate frosting:

In a saucepan, mix sugar, cocoa and flour. Slowly, while stirring, add the cream - make sure that there are no lumps.

Cook the icing, stirring all the time, until thickened, add chocolate to the hot one. As soon as the chocolate "dissolves", pour over the chocolate roll with condensed milk with hot icing.

Chocolate roll with buttercream and raspberries

Required: 60 g dark chocolate, 4 eggs, 3/4 cup powdered sugar, 1 tsp. vanilla essence, 0.5 cup flour, 0.5 tsp. baking powder, 2 tbsp. l. cold water, 0.5 tsp. drinking soda, powdered sugar. Cream: 1 cup whipped cream, 250 g fresh raspberries.

Cooking method. Heat oven to 200°C. Grease a flat form, lay out the bottom and walls with oiled paper. While stirring, melt the chocolate in a steam bath; remove from fire. Beat eggs until thick light foam. Gradually add the sugar, continuing to beat until the mixture is light and shiny and the sugar has dissolved. Pour in the essence. With a metal spoon, carefully fold in the flour and baking powder.

Mix water and soda with cooled chocolate. Add to flour mixture. Spread evenly into the mold. Bake for 15 minutes or until the biscuit is springy. Lay out on a parchment-lined kitchen towel. Using a towel, roll the dough into a roll; leave for 5 minutes or until cool. Unfold the roll, remove the paper.

Spread with whipped cream and lay out the berries; wrap again. Trim the edges of the chocolate roll with butter cream, sprinkle with powdered sugar.

banana chocolate roll recipe

Dough: 150–200 g flour, 15 g starch, 4 eggs, 180 g sugar

Filling: 100 ml of black tea, 50 ml of cognac or rum, 500 g of bananas, 200 g of butter, 300 g of boiled condensed milk, 100 g of chocolate, 30–40 ml of milk

To make chocolate banana roll according to this recipe, you need to combine the eggs with sugar, beat lightly. Put the mixture in a water bath and, continuing to beat, heat up to a temperature of 35-40 ° C. Remove the warm egg mixture from the heat and continue beating until it cools. The egg mass should be light yellow in color, fairly thick and viscous. Sift flour twice through a sieve, mix with starch and carefully, in small portions, pour into the egg mass. Stir with a spoon from the bottom up with smooth movements. The dough should be sticky and homogeneous. You need to bake a biscuit immediately after cooking, otherwise it will not rise. Put the dough into a greased mold and bake in the oven at about 200 ° C for 30-40 minutes.

Knead the dough as directed in the recipe. The finished biscuit should spring back when pressed with your finger. Carefully roll the hot biscuit into a roll, let cool slightly. Whisk butter with condensed milk. Unfold the biscuit, use a brush to smear with impregnation - a mixture of tea and cognac or another alcoholic beverage. Then grease the roll with cream. Peel bananas, cut lengthwise into 2-4 parts and lay them in strips on top of the cream. Roll up the biscuit again. Melt the chocolate in a water bath, add milk, mix until the mass becomes homogeneous. Decorate with warm glaze. Let stand until the chocolate banana roll has completely cooled, then refrigerate for 1-2 hours.

Other chocolate roll recipes with photos and videos

Below is another selection of recipes for chocolate biscuit rolls with step by step photos.

Roll with chocolate cream

Ingredients:

• 4 servings
• cooking time 1 hour
• 200 ml 35% cream
• 100 g peeled hazelnuts
• 100 g dark chocolate
• 100 g sugar
• 80 g flour
• 8 yolks
• 4 squirrels
• 50 g butter
• 20 g starch
• 2 tbsp. spoons of powdered sugar

Before baking the chocolate cream roll according to this recipe, preheat the oven to 200 °C.

1. Beat the yolks with sugar so that they brighten and increase in volume.

2. Add the sifted flour and mix well.

3. Beat the whites into a strong foam, add starch.

4. Combine the proteins with the yolk mass and mix gently until the mass becomes homogeneous.

5. Line a baking sheet with baking paper and brush generously with butter.

6. Lay out the dough, distributing it like this to make a layer about 1 cm high.

7. Bake a biscuit in a preheated oven for 12-15 minutes, transfer to a slightly damp towel and gently roll into a roll, helping yourself with a towel. Then remove the towel.

8. For making chocolate cream for a biscuit roll in a water bath, melt the chocolate by adding 5 teaspoons of cream.

9. Whip the remaining cream and mix with melted chocolate.

10. Pound hazelnuts in a mortar so that the pieces are different sizes.

11. Add nuts to the chocolate creamy mass and 1 teaspoon of powdered sugar, mix.

12. Carefully unroll the roll and grease with chocolate cream, then roll up again and sprinkle with the remaining powdered sugar.

Chocolate biscuit roll

Compound: double strength coffee - 3 tbsp. spoons, grated milk chocolate - 170 g, eggs - 5 pcs., powdered sugar - 0.75 cups, cognac - 1 tbsp. spoon, 30% cream - 1.5 cups, vanilla sugar - 1 teaspoon, cocoa powder.

Before preparing a chocolate roll, a baking sheet measuring 30x40 cm must be greased with oil, put parchment greased with oil in it. Put chocolate and coffee in a saucepan, put on low heat and stir (chocolate should melt). Cool down.

Grind the yolks with sugar until the mass turns white and thickens, mix with the cooled chocolate and cognac. Whisk the egg whites until fluffy, but not dry, and pour into the chocolate in a thin stream. Pour the mixture onto a baking sheet and smooth out. Put the baking sheet in a well-heated oven for 15 minutes (a knife dipped in chocolate should come out clean). Chocolate mass should not be overexposed in the oven. Remove the baking sheet, cover with a damp towel and refrigerate for an hour. Spread a sheet of glassine on the table, slightly larger than the cake, sprinkle it with cocoa powder, carefully turn the baking sheet with the cake onto the sheet and carefully remove the glassine that was lined with the baking sheet. Whip the cream with vanilla sugar, grease the surface of the chocolate, roll the chocolate into a roll, lifting the edges with the glassine on which it lies. If the roll bursts, cover the gaps with cocoa powder or fill with whipped cream.

Here are step-by-step photos for chocolate roll recipes:

Simple roll with poppy seeds and chocolate icing

Ingredients for the test: milk - 0.25 l, yeast - 30-35 g, sugar - 75-100 g, salt - 0.5 tsp, butter or margarine - 75-100 g, chopped cardamom - 0.5 tsp or vanilla sugar - 1 tbsp. spoon, flour - 400-500 g; for filling for method I: poppy seeds - 150 g, milk - 0.5 cups, sugar - 1 cup, butter - 1 tbsp. spoon, grated zest - 0.5 lemon, cinnamon - 1 teaspoon; for filling for method II: poppy - 150 g, milk - 0.7 cups, sugar - 75 g, egg - 1 pc. or egg yolk - 2 pcs., rum essence, melted butter - 2 tbsp. spoons; to cover: chocolate icing or cocoa icing.

Prepare yeast dough and let it rise. Grind poppy seeds in a mortar or grind in small quantities in a coffee grinder, pour hot milk and leave to cool. Then stir in the sugar, melted butter and seasonings.

To prepare the second filling, beat the egg or egg yolks with sugar, mix with prepared poppy seeds and season with rum or rum essence. If desired, chopped nuts or almonds, honey, jam, cocoa or chocolate can be put in the poppy seed filling.

Roll out the risen dough in a thin layer, grease with melted butter, cover with poppy seed filling, roll up and pinch the edges of the dough. Place the rolls seam-side down on a greased sheet, flatten them slightly, let them rise and bake in the oven at medium temperature for 20-25 minutes. Cover the cooled rolls with poppy seeds with chocolate icing.

Biscuit roll with chocolate filling

For a roll for 10-12 people: 3 art. tablespoons of prepared double-strength coffee - 170 g of grated milk chocolate - 5 eggs, divided into yolks and proteins - 0.75 cups of powdered sugar - 1 tbsp. a spoonful of cognac - cocoa powder - 1.5 cups of 30% cream - 1 teaspoon of vanilla sugar.

Before making the chocolate roll, grease a 30 x 40 cm baking sheet with butter and put parchment greased with butter in it.

Put chocolate and coffee in a saucepan, put on low heat and stir until the chocolate is melted. Cool down.

In a separate bowl, rub the egg yolks with sugar until the egg mass turns white and becomes thicker. Mix with cooled chocolate and add cognac. Beat egg whites until airy, but not dry foam forms, and pour them into chocolate in a thin stream. Pour chocolate onto a baking sheet and spread evenly. Put the baking sheet in a pre-heated oven (up to 170 ° C) for 15 minutes or keep it there until the cupronickel knife dipped in chocolate comes out clean.

Do not overcook the chocolate mixture in the oven. Remove the baking sheet, cover with a damp towel and refrigerate for 1 hour.

Spread on the table a clean sheet of parchment a little larger than the cake, sprinkle it with cocoa powder, carefully turn the baking sheet with the cake onto this sheet and carefully remove the parchment that was spread in the baking sheet. Whip cream with vanilla sugar. Spread the top of the chocolate with whipped cream. Roll the chocolate into a roll, lifting the edges with the parchment on which it rests. If the chocolate roll prepared according to this recipe bursts, you can fill the gaps with cocoa powder or fill with whipped cream.

Chocolate roll with nuts "Cheerful Negro"

Products:

For test:

• 2 cups of flour,
• 2 tbsp. spoons of potato starch,
• 6 eggs
• 1 cup powdered sugar
• 3 art. spoons of cocoa powder
• 1 st. a spoonful of vegetable or softened butter.

For filling:

• 150-200 g butter,
• 1 cup powdered sugar
• 1/2 cup milk
• 200 g walnuts,
• 100 g chocolate.

Separate the egg whites from the yolks and beat into a strong, tight foam. Grind the yolks with powdered sugar, add cocoa powder and mix with whipped proteins.

Pour the flour and starch sifted through a sieve into the resulting mass and knead everything thoroughly. Put the finished dough on a baking sheet previously greased with vegetable or softened butter and put in a preheated oven. It is best to bake the roll at a temperature of 200 ° C for 40-50 minutes.

Grind the softened butter with powdered sugar until a homogeneous mass is formed. Grind part of the shelled and roasted walnuts, pour hot milk and mix with the resulting mass, then add the chocolate grated on a coarse grater and mix all the ingredients well.

On the surface of the finished, chilled biscuit cake, evenly spread the prepared filling, roll up the roll and decorate with cream buds on top. To do this, fill a pastry bag with a carved tube with cream and deposit curls along the entire length of the roll, put a piece of nut on each cream curl.

Cut the finished roll into portions and serve.

Watch the video for the chocolate roll recipes presented on this page:

Famously spun roll with chocolate filling

Filled rolls are a special delicacy, which is a very entertaining experience for both children and adults. It is so nice to spin a sweet snail, finding in it a whole spiral of delicious filling. Making this roll at home is easy.

A soft biscuit dough is used to make the roll, similar to ordinary biscuit cake, but somewhat more elastic in consistency. Here you need to be careful not to overcook the dough so that it retains its characteristics and easily rolls up. As a filling for the roll for the first time, we advise you to take the simplest and most delicious invention of European confectionery production - Nutella chocolate-nut paste. When the skill is perfected or there is more time for cooking, it will be possible to independently make any, the most intricate filling.

Ingredients (for 1 roll):

• 200 gr sugar
• 3 eggs
• 150 gr flour
• 1 teaspoon baking powder
• 50 ml milk
• 250 gr nutella
• powdered sugar

Cooking biscuit roll with chocolate filling:

1. Whisk together the eggs and sugar until a smooth cream is obtained. Slowly add the flour mixed with the baking powder into the eggs, stirring constantly, so that a homogeneous dough is gradually obtained. Then add milk to make the dough soft and smooth.

2. Line a rectangular baking sheet with baking paper and pour the dough onto it, evenly spreading over the entire surface area. Send the dough to bake at a temperature of 220 degrees for literally 10 minutes - the dough should be slightly golden, but remain light.

3. Gently turn the baking sheet with the finished dough onto another sheet of baking paper, carefully remove the paper on which it was baked. Brush the dough all over with a layer of Nutella chocolate spread. Carefully, so as not to damage or tear the dough, help yourself with the paper on which the dough rests, wrap it in a roll. Wrap with plastic wrap. Place the roll in the refrigerator for at least an hour to firm up. Serve sliced ​​and dusted with icing sugar.

Filling options:

Nutella filling is the easiest solution, and one of the most delicious. You can also optionally grease the roll with boiled condensed milk or any thick jam. When using jam, you can supplement it with small pieces of the same fruit or berry from which the jam itself is made. You can fill the roll with your own thick custard. You can add nuts, dried fruits to any filling if you wish.

Decoration options:

You can not just sprinkle circles of roll with powdered sugar. One obvious solution is to garnish a portion of the roll with a cap of whipped cream. You can also melt 100 g of chocolate with a piece of butter in a water bath and pour a piece of dessert with this sauce, sprinkle with chopped nuts or multi-colored dragee candies on top.