Description
Original roll with chocolate filling and coffee cream. The taste is incomparable :)
Ingredients
-
Powdered sugar
1 cup
-
Chicken egg
3 piece
-
Leavening agent
1 tsp
-
Flour
8 Tbsp
-
Nuts
100 g
-
Coffee natural
1 Tbsp
-
Cognac
1 Tbsp
-
Butter
150 g
-
Sugar
6 Tbsp
-
Yolk egg
4 piece
-
Chocolate milk
250 g
-
Sugar
3 Tbsp
-
Cognac
1 Tbsp
-
Yolk egg
2 piece
-
Coffee natural
1 Tbsp
-
Instant coffee
1 tsp
-
Butter
100 g
Cooking
To prepare cake: to separate whites from yolks.
Beat the yolks with 2/3 of the norm of powdered sugar white.
The beaten white yolks.
Gradually add flour mixed with baking powder, stir.
Thick batter.
Separately vzbit proteins in a dense foam, adding the remnants of powdered sugar.
Then carefully to enter whipped whites into the batter, stirring from the bottom up.
Grease the baking sheet with butter, lay parchment paper and sprinkle with semolina (or flour).
Pour the batter on the paper evenly.
To get a thin layer.
Bake at 200-220S for 10-15 minutes. The finished cake to put on a wet towel (well wrung out), cover with the second wet towel, gently roll the roulade and leave to cool.
While the cake cools prepare the 2 cream. Chocolate cream: chocolate to break into pieces, melt in a water bath.
Brew a strong Cup of coffee.
Add it to melted chocolate and stir. Allow to cool slightly.
Separately, the yolks with sugar, adding the softened butter.
To this mass add the melted chocolate and mix thoroughly.
Whole nuts are split and add a bit of cream (leave the rest for decoration).
Add the cream brandy.
Mix cream with nuts and cognac leave in the fridge (not less than 30 minutes). The cream should be the consistency of chocolate paste.
Make coffee cream: RUB the yolks with sugar.
Add the softened butter and whisk.
Separately, mix the brandy, boiled, and instant coffee.
Coffee with cognac.
All beat in a homogeneous mass. Also refrigerate not less than 30 minutes.
The cooled biscuit to expand, brush with chocolate cream.
Again roll roll.
Roll need to cut diagonally on the ends and cropped pieces put on top (they will act as "knots").
To form a piece of wood with "knots".
Now roll to cover the coffee cream.
The roll top is sprinkled with crushed nuts. Put 1 hour in the refrigerator.
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