Components:
Regarding the cookie dough:
140 grams of icing sugar, 100 grams of flour, and 4 eggs
A BITTER 30 grams of cocoa
SALE 1 ounce
TO BE FILLED:
MASCARPONE 250 gr. SWEET CREAM ALREADY A 150 ml extract of vanilla (qb) Moreover, 60% dark chocolate is required. 250 grammes of chocolate slate.
Method for making the chocolate roll:
Step 1: Divide the egg whites from the yolks. Using the electric whisk, whip the whites on the highest setting until stiff.
Step 2: To prevent the mixture from breaking down, beat the egg yolks and sugar together until they are light and fluffy. Then, add the egg yolks to the beaten egg whites, mixing in upward strokes.
Step 3: To make the chocolate roll, sift the bitter cocoa with the 00 flour and a dash of salt through a fine sieve. Add the mixture to the other ingredients and whisk again.
Step 4: Line a rectangle mold of about 35 by 26 centimeters with a baking paper sheet. Using a spatula, evenly distribute the ingredients and level it out until you have a rectangle that is not too thin. Bake for 8 minutes at 200°C in a static oven.
Step 5: Take the cookie dough out of the oven, place it right onto a piece of parchment paper, and then gently take off the baking sheet that the cookie dough was baked on.
Step 6: Roll the cookie dough from the shortest side, cover with parchment paper, and allow it to cool
or a minimum of 60 minutes. This step is crucial since folding the cookie dough while it’s cold increases the chance that it may shatter or crumble.
Step 7: Whip the crème fraîche that has previously been sweetened, then whisk in the mascarpone and vanilla extract.
Step 8: After the allotted time has elapsed, roll out the cookie dough, pour mascarpone cream within, and use a spatula to smooth the filling.
Step 9: After rewrapping the filled roll, refrigerate it for a minimum of two hours.
Step 10: Put the roll on a rack on a deep dish, then cover it fully with melted chocolate by heating it in the microwave or using a bain-marie. Garnish with chocolate chips and refrigerate for at least an hour to ensure the wrapper solidifies. Step 11 Enjoy your delectable chocolate bun after trimming the roll’s edges by cutting off any excess and transferring it to a pan with a spatula.
Storage: For up to two days, the chocolate roll may be kept in the refrigerator, covered with clingfilm or sealed in an airtight container.
