Chocolate sponge roulade "Sweet confession"

Description

Incredibly gentle festive loaf! Moderately sweet, with pronounced chocolate flavor, and sourness and bitterness inherent in berry, kaleen (by the way, You can use other berries). And filling the heart will be a sweet recognition for Your darling! Try it ;)

Ingredients

Kalina

75 ml
Powdered sugar

1 Tbsp
Cheese curd

275 g
Cream

150 ml
Chicken egg

3 piece
Water

5 Tbsp
Brown sugar

115 g
Flour

100 g
Cocoa powder

20 g
Salt
Vanilla
Milk

125 ml
Yolk egg

3 piece
Dark chocolate

50 g
Gelatin

7 g
The food dye

Cooking

Prepare the filling-the heart. Viburnum mix with curd cheese, powdered sugar and dye.

Cream vzbit, add to the stuffing mix.

Put the mass on plastic wrap, wrap the "sausage" (length 23-25 cm), put in freezer for 1.5-2 hours. The mass must become like clay, but not quite to harden.

To get the workpiece out of the freezer, on the one hand make a hole with a pencil or sushi sticks, round edge. On the other hand to form the hand acute angle. In the end it should be filling in the heart shape in cross section. Again, remove in the freezer for 3-4 hours until fully hardened (or overnight).

To prepare the cream. Soak gelatine in milk. Mix the egg yolks with brown sugar, put on medium heat and, stirring, bring to 85*C (or until you begin to form pairs).

Pour in the milk, again bring the mixture to 85 ° C. Importantly, the yolks don't curdle, but if You have this happens, just strain the mixture through a sieve.

Add broken pieces of chocolate, remove from heat, stir until smooth. Gelatin to dissolve in a water bath and add to the cream, mix well.

Add cream cheese, stir, remove and cool in refrigerator until thick (make sure the cream is not frozen completely).

To prepare the biscuit. Separate eggs into whites and yolks. Proteins put into the refrigerator. Yolks combine the sugar and water, beat until fluffy creamy.

Add the flour, cocoa, vanilla and salt, mix well.

Beat the whites until stable peak forms and gently enter into the dough.

Put the dough on the baking tray lined with baking paper, and bake at 200*C for about 10-12 minutes, do not overdo, otherwise the cake will break when folding into a roll.