Delicious Chocolate-Coffee Biscuit Roll

Source

Ingredients

For biscuit:

• Butter

• Flour

• Cocoa powder

• Baking powder

• Salt

• Eggs

• Sugar

• Coffee

• Vegetable oil
  
  

For filling:

• Dark chocolate
• Cream
  
  

For decoration:

• Dark chocolate
• Cream
  
  

Cooking

Preheat oven to 180 ° C. Line a baking sheet with greased parchment paper. Combine flour with cocoa, baking powder and salt.

In a large bowl, beat the eggs and sugar into a dense light foam with a mixer. Add coffee and butter and whisk again.

Gradually add the flour mixture to the eggs, stirring the mixture well each time.

Pour the dough into the prepared pan and smooth with a spatula. Bake the sponge cake in a preheated oven for 12 minutes.

Sprinkle a clean sheet of parchment with cocoa powder, flip the finished biscuit onto it and remove the paper on which it was baked.

Roll the hot cake into a roll and let cool completely.

Break the chocolate into small pieces and pour 120 ml of boiling cream over it.

Mix the resulting ganache well until the chocolate is completely dissolved and cool slightly.

Whip 240 ml of cold cream into a dense foam, gradually pour in the cooled chocolate, mix well.

Unfold the cake, grease with cream, roll into a roll and refrigerate for at least 1 hour.

Before serving, break 60 g of chocolate into small pieces, cover with hot cream and stir thoroughly.

Pour the icing over the roll, refrigerate for another 10-15 minutes and garnish with the remaining grated chocolate.

---

Thanks for being here!