Chocolate roll with a taste of "Baileys"

Description

Remember the time when I was afraid to cook the rolls...everyone was worried that the Foundation can crack or fall apart) But once I did – and everything was so simple and elementary that I can't stop! One of my favorite wraps – chocolate with a fairly easy buttercream... a Real pleasure for chocolate lovers! PS Framework for the preparation of rolls taken from the beautiful book "Baking according to GOST".

Ingredients

Chicken egg

3 piece
Flour

75 g
Cocoa powder

20 g
Powdered sugar

90 g
Butter

120 g
Sugar

100 g
Milk

60 ml
Starch

13 g
Liqueur
Water

0.5 Tbsp
Chocolate milk

200 g

Cooking

So, we'll have our very simple basis for the roll. For this egg and sugar whisk in a magnificent mass of about 5 minutes.

Weight should be light.

Now in a separate bowl, mix the flour and cocoa powder...

...and sifted into the dough.

Stir until smooth.

Vystelim a baking tray with baking paper and pour on it the dough. The layer should be approximately 5-7 mm. Put the dough in to bake in a preheated 190° oven. After 10-12 minutes check with a wooden toothpick readiness – if dry, then take out from the oven and leave to cool.

And meanwhile I will prepare my favorite butter cream! For this mix the sugar and 45 ml of milk and bring to a boil.

In a separate Cup mix the remaining milk (15 ml) and starch.

A thin stream pour the starch in milk syrup and cook a little, so that the syrup thickens. Then remove from the heat and leave to cool to room temperature.

Now for the oil. A good whisk, until it becomes almost white. Continuing to whisk, gradually add the cooled milk and syrup. Add cocoa, 1 tsp. liqueur "Baileys" and carefully whisk in the cream.

Now, assemble the wraps. Turn the base and put it on a new sheet of baking paper, and the paper on which the base is baked, remove.

Of liquor "Baileys", water and sugar make the syrup. Pinned cake with a fork and thoroughly impregnated.

Now spread the cream, thickening the layer on the side that is closest to you. If you want to get smaller curls biscuit, as I have, then put the wide side to itself.

Now tightly rolled into a roll. If someone he did sushi – he can handle it without problems. Loaf wrap in baking paper and put into the fridge for a day. Please note that "seam" of the roll was downstairs!

When the roll lay in the fridge, all that remains to do is to cover it on top with melted chocolate. Then send back in the fridge so the chocolate froze and became crunchy. And here is our roulade ready!

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