Chocolate sponge roll
6 servings
40 minutes
Chocolate biscuit roll is an elegant dessert of European cuisine, refined and delicate in taste. Its history delves into the traditions of pastry art, where the combination of airy biscuit and rich cocoa creates the perfect texture. The light creamy filling complements the chocolate aroma, while subtle notes of liqueur add a noble aftertaste. This roll is suitable for cozy family tea times as well as exquisite celebrations. Its exquisite decoration with chocolate crumbs makes it a true centerpiece on the table. Its softness and balanced sweetness create a harmony of flavor, making each bite an unforgettable pleasure.
1
We mix the biscuit mass. Beat the yolks well with half of the sugar and a tablespoon of vanilla sugar. Gradually sift cocoa, flour, starch, and salt into this bowl while continuing to beat with a mixer. In a separate DEFATTED (glass or metal) bowl, beat the egg whites with the remaining sugar until thick white foam forms using a clean mixer whisk. Add the egg white mixture to the prepared cocoa mix and stir with a spatula until homogeneous consistency is achieved.
- Egg yolk: 8 pieces
- Sugar: 100 g
- Vanilla sugar: 1 tablespoon
- Cocoa powder: 50 g
- Wheat flour: 50 g
- Starch: 50 g
- Salt: pinch
- Egg white: 4 pieces
2
We bake the cake layer. Preheat the oven to 225 degrees. Line the baking tray with parchment paper (I use a mat). Evenly spread the sponge mixture on the tray with a spatula and bake in the oven on the top rack for 8-10 minutes, depending on the height of the cake layer. Do not open the oven for the first 5 minutes!! Check readiness as always with a toothpick. Remove the cake layer and, flipping the tray, place it on a table covered with a damp towel. Carefully peel off the baking paper, cover the cake layer with a damp towel on top to cool completely.
- Sugar: 100 g
3
We roll it up. When the cake cools down, we trim the edges if necessary. We spray it with liqueur. We evenly spread the cream (or whatever you want to wrap) on the cake and roll it into a log.
- Liqueur: 1 tablespoon
- Buttercream: 200 g
4
We decorate. You can use the remaining cream as decoration, and it will be perfectly complemented by chocolate crumbs.
- Buttercream: 200 g
