Chocolate roll with creamy curd cream

4 servings
1 hour

How to make a chocolate roll? Prepare all the necessary ingredients for this. I usually use the S1 categories of eggs. Take at least 33% fat content of cream cream. If they are less fatty, then they simply will not rise and the cream will remain liquid.

First of all, combine the cream with the broken chocolate and heat to a hot state. The chocolate should melt completely and mix into a smooth mass with cream. Now put the bowl in the refrigerator and leave it there until completely cooled.

Now go about making a roll sponge. To do this, combine the eggs with the sugar in a deep bowl and whisk everything well until fluffy and airy.

Inject flour, cocoa and soda into the lush egg mass. Gently stir everything into the dough by hand, using a whisk. Stir the whisk from the bottom up to keep the dough lush.

Cover a baking tray (27 * 35cm) with cooking paper and pour the prepared chocolate dough over it. Spread it evenly over the entire surface. Place the tray in the oven, preheated to 180 degrees, for 15 minutes. Navigate your oven. If you press a little on the biscuit, then the finished biscuit will return to its original position. For baking, choose a parchment coated with silicone.

Remove the finished biscuit from the oven, roll into a roll with the paper and wrap in a wet towel. Put it in the fridge for 30 minutes to cool.

While the biscuit cools, make the cream. Whisk the cooled chocolate mass using a mixer into a thick cream.

Then stir cream curd cheese into the cream. It should be room temperature.

Separate the cooled biscuit from the paper.

You can soak the biscuit with any syrup or just water. Brush the sponge cream all over. Leave some cream to decorate the roll externally.

Roll the cream sponge into a roll and coat it on the outside with the remaining cream. Decorate the roll itself to your liking. Put it in the fridge so it's a little infused.

Cut the finished chocolate roll into pieces and serve to the table. Nice treat!