To prepare the meatloaf I used the products, "Dr. Oetker" - vanilla sugar with natural vanilla, cocoa powder and baking powder dough and vanilla. I want to say this cake roll is prepared simply, but not quickly. Cake for the loaf needs to Mature for at least one night. But trust me, if You do decide to spend time on it, Your patience will be rewarded. And yet: the cake is very caloric, it is not a diet, but a New year doesn't occur every month - it is possible to forget about the restrictions and try a delicious treat. It is truly home, without emulsifiers, flavorings and other additives that are present in store-bought counterpart. Convinced You? Then prepare!))

Let's start with the basics - that is, with a biscuit. It is better to bake it in the evening, and the next morning to continue cooking. Proteins separated from the yolks. Add a pinch of salt. Whisk them with a mixer until stiff peaks and portions add sugar, continuing to mix. When the sugar has dissolved, you enter one yolks, stir gently on lowest speed. Add the cocoa. I first used alkalized cocoa powder, "Dr. Oetker" and was pleasantly surprised - it has wonderful flavor, just right for baking.

In three steps sift flour with baking powder and starch, gently stir until a homogeneous mass.

Coat the baking pan with baking paper and distribute the dough in the shape of a rectangle. The thickness is about 2-3 mm. Bake cake in preheated oven at 180 degrees for 7-8 minutes. It is important not to overdry the formation, then he did not break and did not crumble when folding.

Gently separate the biscuit from the paper. It is better to use parchment paper with silicone coating, then the layer coming off easily. Now he needs to rest. Cover the cake with plastic wrap when cool and leave it till the morning.

The next morning, continue to cook. Let's start with the impregnation of biscuit - mix sugar and water, heat to dissolve the sugar. Pour in brandy and let cool completely.

While impregnation is cooled, make the cream. Butter need to get out of the refrigerator so that it softened. Whisk it until whitening, add icing sugar and pour in the condensed milk. Condensed milk I cooked it in a slow cooker, I have it turned slightly caramel shade, so the cream is a little darker than it should be. You can use the purchase condensed milk, not to spend too much time:) But if you still want to cook it yourself, my recipe is very simple: 1 multistage sugar, 2.5 multistone milk and soda at the tip of the knife. All this must be mixed in the bowl multivarki and cook with the lid open on mode "Stewing" or "steaming" for about 25-30 minutes (depending on desired color and thickness). Periodically the condensed milk to stir. After standing in the refrigerator, it thickens well. From the specified quantity of products you get about 200 g of condensed milk.

So, back to the cream. Continuing to whisk it, pour in the brandy and gradually add the vanilla sugar. Whisk again to dissolve the sugar grains. The cream should be smooth, curvy, smooth. By the way, brandy's baking, I always take the easiest, Russian, its value does not exceed three hundred rubles for a small bottle.

Chocolate melt in a water bath.

Add the cream to the chocolate and cocoa. Beat again. The cream is ready. Take him out while in the cold.

Meanwhile, let popitem biscuit. It is better to use the brush, dip it in coating, shake off excess and coat with several times the entire surface of the biscuit. If impregnation is left and the sponge is already wet enough, no need to strive to use all of it. Too soaked sponge cake will be very delicate and can be deformed during the folding.

Begin to minimize our roll. Sponge layer will get wet from the excess syrup with a paper towel (if needed). Uneven edges can be trimmed with a sharp knife. Lay it on a clean sheet of parchment and took the cream from the fridge. Apply a broad creamy band near the edge of the cake, the rest of the reservoir also promazyvayut cream.

Take the biscuit over the edge with a cream stripe and using the parchment, gently roll in roll.

Now roll the roulade on all sides cream. For decoration I used chocolate and cocoa mixture with powdered sugar. But if You think it's too sweet or not feel like a long time to Tinker, take only chocolate or only cocoa powder. Half of the chocolate to grate on a coarse grater remaining chop the chocolate with a knife or blender in large crumbs.

Roll coat on all sides first in chocolate, then in cocoa powder. That's what we get. Roll put into the refrigerator until solidification cream for a few hours. I could not resist and pulled out a little earlier, but I wanted to try:)

And here is the exciting moment... Our truffle loaf is ready!

Here he is in the section on individual cakes. Cut better soaked in hot water with a knife. Help yourself! Happy New year to You!!!))