I think that roulade is part of the category of those much desired cake recipes , but which many people are a bit afraid of. And that's because sometimes it doesn't come out. Yes, it happened to me too. Either I baked it too much and it dried too much, or I didn't beat the eggs properly and the countertop stubbornly refused :)) to come out fluffy… I made this recipe a few times and it turned out well. I don't know if it 's the perfect roll recipe , but I think I'm on the right track… :)))
- For the countertop:
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- 2 tablespoons oil
- 2 tablespoons boiling water
- 1/2 teaspoon baking powder
- vanilla essence
- For the cream:
- 150 g dark chocolate
- 125 g of milk candy
- 100 ml whipped cream
Preparation Chocolate roll:
The top is similar to that of the cherry cake .
Mix the yolks with the sugar and vanilla essence until they turn white and become like a cream. Then add, in turn, spoon by spoon, oil and boiling water, mixing well after each. Sift the flour, mix it with the baking powder and incorporate it into the egg cream.
Beat the egg whites with a pinch of salt, then incorporate them into composites, mixing lightly with a spatula, with movements from bottom to top. Pour into the tray (42/29 cm) lined with baking paper. Put the tray in the oven over medium heat, for about 15 minutes, until the top is lightly browned on top and the edges begin to brown.
On a piece of baking paper sprinkled with a little sugar, turn the top over and while it is still hot, roll it slowly so that it does not break, even with paper. Let it run like this until it cools, then unroll it and let it cool.
The chocolate, over which I poured liquid cream for whipped cream, melt it over low heat or on a steam bath. When it has reached boiling point, remove from the heat and mix. Then add the milk and leave to cool.
Grease the cooled countertop with chocolate cream, roll carefully, place the roll on a plate and refrigerate for at least 1 hour.
Garnish with whipped cream and portion.