Sponge roll with two kinds of cream

Description

Chocolate roll with two types of cream - cream and chocolate. Very tasty, especially for lovers of chocolate.

Ingredients

Yolk egg

2 piece
Sugar

40 g
Dark chocolate

150 g
Cream

120 g
Gelatin

5 g
Coffee natural

100 ml
Butter

150 g
Condensed milk

170 g
Cheese curd

280 g
Chicken egg

5 piece
Sugar

150 g
Vanilla sugar

1 pack
Flour

120 g
Cocoa powder

30 g
Cream

50 g
Dark chocolate

50 g

Cooking

First we need to prepare the chocolate cream Suprem and freeze it. So : brew strong coffee and cool. Eggs mixed with sugar, cream and bring to the boil, pour a thin stream of hot cream into the yolks while stirring the mass so that the yolks don't curdle. Put the egg yolks with cream on medium heat and boil continuously stirring the mass until it lightly thick. remove from the heat.

Add in the hot cream and yolk mass of broken chocolate, stir until smooth. In the chilled coffee, add the gelatin "Dr. Oetker", stir, heat to dissolve gelatin (do not boil), Pour hot coffee gelatin in the chocolate mass, mix thoroughly.

We need to cool the chocolate cream to be "wrapped" in plastic wrap. To do this, put the saucepan with the cream in ice water for 30 minutes, occasionally stirring the mixture. Spread plastic wrap on a plank and put on the tape of about 200-250 grams of cream to form the shape of "sausages" with a length of 30 cm Wrap the cream in cling film, put in the freezer.

After 20-30 minutes to get a chocolate "sausage" and round it in a round "sausage", while the cream don't freeze. Leave in the freezer for a few hours.

This is to such density we need to cool the chocolate cream to be wrapped in plastic. Here I have the rest of the cream, it can be used for decoration of the finished roll is squeezed out with a cooking bag with accessories beautiful flowers, roses. Do it better when the cream is at room temperature. Another good cream for a layer of mousse in the cake. To do this, it just freeze in the rings and forms the desired diameter. The idea of the cream podskachila on the website of Andrew Rudikova.

For the biscuit:mix the flour and cocoa powder, "Dr. Oetker", to sift. Beat eggs with a mixer until airy, gradually powdering the sugar with vanilla sugar "Dr. Oetker". Beat for 5-7 minutes. Weight very much will increase volume. In two or three steps, add in beaten egg mixture the flour with cocoa, mix well with a spatula.

The pan size 36/33 cm to cover with baking paper, if in doubt about the quality of their paper brush with oil. Put the dough, flatten and place in preheated to 180 degrees oven. Bake for 10-12 minutes, not desiccate the cake.

Ready cake remove from baking sheet with paper, cover it with a towel and roll together with paper and towel. Leave to cool 1.5 hours-2.

While the cake cools we prepare cream: all the ingredients for the butter cream (cream cheese) should be at room temperature. Beat with a mixer until fluffy mass of butter with condensed milk. Then add cream cheese, stir with a spatula (NOT the mixer). Put into the refrigerator.

The cooled biscuit to spin, clean towel, separate from the paper. On the cake spread cream cheese, put out of the freezer frozen chocolate cream removing the wrap food with it, roll roll. Wrap in foil and put into the refrigerator for a few hours.

A few hours to get the rolls from the refrigerator, remove foil. Here's a smooth roll turns us.

Decorate the loaf as You like... I decorated with chocolate frosting and chocolate slices of mastic. For the glaze: melt chocolate with cream in microwave and pour on top of cooled loaf. You can garnish with remaining chocolate cream.

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