Chocolate Roll with Chocolate Buttercream
1 hour 30 min. Recipe Yield:
8-10 servings Difficulty:
Medium recipe
Chocolate roll with chocolate buttercream – this recipe is for people who love chocolate very much. Delicate biscuit with the addition of cocoa powder roll base. Airy buttercream with the addition of cocoa and cognac complements the chocolate biscuit very well. And not only for beauty, but also to enhance the chocolate taste, the roll is covered with chocolate combined with butter.
Recipe Ingredients
Cooking Recipe
For the chocolate roll with chocolate buttercream recipe, you first need to cook the cream. Mix sugar with 3/4 milk and bring to a boil. In the rest of the milk, dilute the starch and pour it into the milk syrup. Stirring occasionally with a wooden spoon, heat the syrup until it thickens, and then cool to room temperature.
While the syrup is cooling, cook the dough for the roll. Separate the eggs, separate the egg whites and yolks, beat the yolks with sugar until white, and add a pinch of fine salt to the whites and beat into a stiff foam. Mix flour with cocoa and sift. Mix the flour with the yolks until smooth, and then gently fold in the whites.
Cover the baking sheet with baking paper, put the dough on it, level it and put it in the oven preheated to 190°С (375°F) for 15 minutes. Cook the finished biscuit to room temperature.
We continue to prepare the cream. Beat softened butter until white and, continuing to beat, gradually add syrup, at the end add cognac and cocoa.
Ready slightly warm biscuit put upside down on baking paper, remove the paper on which the biscuit was baked. Put the cream on the surface of the biscuit, thickening the layer towards you and tightly roll the roll. Wrap the roll in paper and place in the refrigerator with the seam down for a day.
After the time has elapsed, remove the roll from the paper, brush with melted chocolate and butter on top and the same brush you can make embossed stripes.