Chocolate roll «Black Forest».

Chocolate roll «Black Forest».

Biscuit:

4 eggs

125 grams of sugar

60 gr of flour

65 g cocoa powder

30 gr of butter

Cream:

300 ml of creamy cream

100 gr of fresh or frozen cherry

Syringe for impregnation:

50 ml of water

100 g of sugar

50 grams of any alcohol (wine, cognac, whiskey)

First you need to prepare syrup for impregnation. Cherries fall asleep with sugar and pour alcohol, leave for 20 minutes. Then add the water there and bring the syrup to a boil. Cherries extract, strain them through a sieve, to make the glasses excess liquid, and syrup cook for about 5 minutes over medium heat. Allow to cool.

Beat the egg mixer with sugar until it whitens and increases in volume. Sift flour and cocoa there, gently mix with spatula. Melt the butter, allow to cool and add to the dough, mix again gently.

Cover the baking sheet with baking paper and pour the dough onto it. Evenly level. The layer should be about 5-7 mm. Send in preheated to 190 C, oven for 7-10 minutes.

Once the cake is ready, place it along with the paper on a damp towel and gently roll into a roll. Leave it for 20-30 minutes, let it cool down.

Prepare the cream. Whip cream in a thick cream. Excellent whipped only cooled cream, first at a slow speed mixer, then slightly increase to medium speed.

With the cake carefully remove the paper and soak it with syrup. Try not to fully unfold the cake, it can crack. Then cover the whole surface with cream, center with cherries and wrapped in a roll. Decorate with cocoa powder or chocolate chips.

Bon Appetit!

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