Czech roll

8 servings

150 minutes

Czech roll is a refined dessert born in the heart of the Czech Republic. A delicate sponge cake soaked in a light cocoa aroma gently envelops an airy creamy filling with subtle notes of brandy. In the end, the roll is covered with a smooth chocolate glaze that gives it a velvety shine and rich flavor. The origins of the recipe delve deep into European cuisine, where the combination of chocolate and delicate cream has become a symbol of sophisticated taste. Its texture is soft, slightly moist, with a harmonious balance of sweetness. The Czech roll is perfect as a dessert with a cup of strong coffee or a glass of dessert wine, creating an atmosphere of coziness and celebration. Nuts can be added for extra crunch if desired. This treat brings pleasure with every bite, awakening warm memories of family evenings.

Energy value per serving

• Calories: 342.3
• Proteins: 4.9g
• Fats: 20.2g
• Carbohydrates: 34.7g

Ingredients

• Wheat flour: 75 g
• Chicken egg: 3 pc
• Cocoa powder: 20 g
• Sugar: 180 g
• Butter: 150 g
• Milk: 80 ml
• Starch: 15 g
• Cognac: 1 tsp
• Chocolate: 30 g

Cooking steps

1. Preheat the oven to 180 degrees. In a saucepan, mix sugar (90 g) and milk (60 ml). Bring to a boil. Dissolve starch in the remaining milk and pour it into the saucepan. When the syrup thickens, turn off the heat and let it cool.

   Required ingredients:

   • Sugar: 180 g
   • Milk: 80 ml
   • Starch: 15 g

2. Mix flour (75 g) with cocoa (5 g) and sift.

   Required ingredients:

   • Wheat flour: 75 g
   • Cocoa powder: 20 g

3. Beat the eggs with sugar until a thick foam forms.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 180 g

4. Add flour with cocoa and mix gently.

   Required ingredients:

   • Wheat flour: 75 g
   • Cocoa powder: 20 g

5. Line the baking tray with parchment paper. Spread the mixture on the paper. Bake for 10-15 minutes. Let the sponge cool.

6. Beat 120 g of room temperature butter until white, gradually adding milk syrup. Add cognac and the remaining cocoa. Whip thoroughly.

   Required ingredients:

   • Butter: 150 g
   • Milk: 80 ml
   • Cognac: 1 teaspoon
   • Cocoa powder: 20 g

7. Flip the biscuit onto the paper, remove the stuck paper. Start spreading the cream — place more mass closer to yourself. Roll it tightly. Wrap the roll in paper and put it in the fridge, seam side down for a day.

8. Melt the chocolate with butter. Brush the roll with it. Cut into portions and serve. If desired, you can chop nuts and sprinkle on top.

   Required ingredients:

   • Chocolate: 30 g
   • Butter: 150 g