Chocolate roll with vanilla cream
10 servings
90 minutes
Chocolate roll with vanilla cream is a true embodiment of sophistication and culinary mastery of European cuisine. Its history traces back to traditional desserts where chocolate sponge combines with delicate custard, creating a perfect balance of flavors. The airy sponge soaked in hints of coffee and cognac reveals the rich depth of cocoa, while the vanilla cream adds tenderness and light sweetness. This roll not only pleases the eye with its elegant appearance but is also perfect for special occasions, enhancing the atmosphere of cozy tea gatherings or festive dinners. With each bite, it brings joy and a sense of celebration, becoming a decoration for any sweet table.
1
For the sponge cake, beat 6 egg whites with 150 g of sugar until stiff peaks form. Add 1 tablespoon of water and vanilla sugar to the 6 yolks and beat lightly. Melt chocolate in a water bath and let it cool slightly (this is important to prevent the yolks from cooking), then add it to the yolks along with coffee and 1 tablespoon of cognac. Gently fold in the beaten egg whites into the yolk mixture. Sift flour, starch, and cocoa together and carefully add them in parts to the egg white-yolk mixture. Pour the sponge cake batter into a baking tray lined with parchment paper and bake in a preheated oven at 170 degrees for about 10-15 minutes (until a toothpick comes out dry).
- Egg white: 6 pieces
- Sugar: 250 g
- Egg yolk: 8 pieces
- Vanilla sugar: 0.5 teaspoon
- Dark chocolate: 175 g
- Strong coffee: 3 tablespoons
- Cognac: 3 tablespoons
- Wheat flour: 0.5 glass
- Cornstarch: 20 g
- Cocoa powder: 0.3 glass
2
While the biscuit is baking, prepare a towel of suitable size (to place the finished biscuit on) and sift cocoa powder onto it. This is to prevent the biscuit from sticking to the towel and for aesthetics. Remove the finished biscuit from the oven, carefully flip it onto the towel (with the parchment paper on top), remove the paper, and immediately roll it up with the towel, leaving it to rest for 10-15 minutes until the biscuit cools.
- Cocoa powder: 0.3 glass
3
For the cream, bring milk (reserve 3-4 tablespoons for dissolving starch) to a boil with a halved vanilla pod. Remove the vanilla. Dissolve the starch in the remaining cold milk. Whisk 2 egg yolks with 100 g of sugar. Combine the yolks and starch, pour into hot milk and cook over low heat until the cream thickens, stirring constantly. Transfer the cream to a bowl, cover it with plastic wrap (place it directly on the cream to prevent a skin from forming). Cool down. Whip the butter (at room temperature) and while continuing to whip, add the custard one tablespoon at a time, then add 2 tablespoons of cognac.
- Milk: 250 ml
- Vanilla pod: 1 piece
- Cornstarch: 20 g
- Egg yolk: 8 pieces
- Sugar: 250 g
- Butter: 100 g
- Cognac: 3 tablespoons
4
Unroll the biscuit, spread with cream, roll it up again with the same towel, wrap in foil or baking paper, and place in the refrigerator for about 3 hours.
- Sugar: 250 g