Chocolate roll. Chocolate roll with cream. Chocolate Biscuit Roll

Description

Chocolate biscuit roll - An ideal solution for everyday dessert, which can be prepared at least every day. Of course, this does not exclude the opportunity to file him about any celebration. Such a dessert can be a decent decoration of the table!

As for the very very preparation of such a roll, the process is simple, and in general, and not long! Therefore, we can argue with confidence that I will cope with this dessert, and rather, even a person cooking for which is alien to it. After examining this photo recipe, you personally make sure that this approval is loyal.

So, we offer without unnecessary conversations to start cooking a delicious chocolate biscuit roll!

Ingredients

• 
  (4 things.)
• 
  (75 g)
• 
  (60 ml)
• 
  (70 g)
• 
  (1/4 tsp)
• 
  (1/4 tsp)
• 
  (4 things.)
• 
  (40 ml)
• 
  (50 g)
• 
  (taste)

Steps of cooking

Let's start cooking a biscuit dough. For this purpose, first of all, separable egg whites and yolks. Then, adding one pinch of salt to the proteins, take them with the help of a mixer. As soon as they acquire a view of a strong foam, we introduce sugar to them and continue to beat it to the complete dissolution.



We rub chicken yolks with two tablespoons of sugar. Then add three tablespoons of flour to this mixture, two tablespoons of cocoa, three tablespoons of cow's milk, two tablespoons of butter, and a little vanilla. All of the above ingredients must be thoroughly mixed and bring to the state of a homogeneous mass. After that, in the resulting dough we introduce proteins. Just do it extremely neatly!



As a result, we will have tender and air dough as in the photo, which follows below.



Elliprate the parchment on the contrary, and then lay the biscuit dough on it. It is spoken by him, and then send it for 15 minutes to the oven preheated to 180 degrees.



We take ready-made korzh out of the oven and let him cool a little. After that, we lubricate it with chocolate paste, for example, with a latch. The width of the filling is adjustable at its discretion.

The missing crude is folded into the roll, turn it on with parchment paper and send cooling into the refrigerator.



The chocolate biscuit roll remains only portion to cut, after which it can be served to the table, for example, together with tea.



Bon Appetit!!!

In order to enjoy sweet delicacy, it is not at all necessary to make a breakdown in the nearest store. A biscuit roll with chocolate glaze and walnuts - pastries that you can cook at home with your own hands in 25 minutes, but at the same time it will look like "from the restaurant." If you love the biscuit, but you want to somehow surprise your family, then this recipe for you.

The dessert option proposed by me is prepared using cocoa powder. But it can be replaced by a melted tile of chocolate, preferably dark. Another way to achieve an excellent result is to lose the cooled tile on a large or shallow grater and add chips into a liquid dough, mix evenly. After baking, the crude will turn out not too dark and chocolate splasions will be visible.

On a note

• Dark biscuits are prepared with various cream - custard, oil, based on condensed milk, C, with halva-based cream, whipped with egg protein sugar. The easiest option is to smear the korzh favorite jam, preferably sour sweet, and then spin.
• It looks more beautiful on the cut, if the color of the attitudes and the cream contrasts. For example, bright biscuit is often combined with dark brown chocolate cream, and with white oil.

How to choose high-quality cocoa powder?

• Real powder crushed cocoa beans requires brewing according to the instructionsrather than a simple dissolution in milk or water. Its color is brown, the other shades say that additives are present in the product.
• If the packaging is present "non-metalized" inscription - boldly acquire. This powder was not subjected to chemical treatment in order to enhance the fragrance and improving the color, it survived the maximum nutrient trace elements.
• In high-quality powder there must be at least 15% of valuable cocoa oil. See the label on the package, although it is not always true that it is written on it. After buying, squeeze the pinch pinch between the fingers, smooth the fingers. If there is a bold brown raid with a pleasant characteristic odor, then the cocoa of this manufacturer contains the required amount of vegetable oil.
• The color and structure of good cocoa differs in uniformity, there are no large particles and lumps. High-quality powder crumbly, fine grinding, but does not look like dust, not wet, there are no signs of mold, there is no stranger and taste.
• The smaller the precipitate when brewing the beverage, the better the selected cocoa.
• Cocoa packaging should be hermetic, without damage.
• Pay attention to the shelf life of the product.
• It is advisable to acquire the manufacturer's powder of the territory on which trees with cocoa fruits grow. In other countries, the technology of processing raw materials and preparations could violate.

Ingredients

The foundation

Recipe information

• Kitchen: International
• Dish type: baking
• Method of preparation: in the oven
• Portions: 6.
• 25 min

• chicken eggs - 2 pcs.
• milk - 30 ml
• sugar - 0.5 glasses
• cocoa powder - 1 tbsp. l.
• flour - 1-2 Art. l.

Filling

• creamy butter - 40 g
• sugar powder - 4-5 h. l.
• milk - 20 ml
• cocoa powder - 6 h. l.
• walnuts - 10-15 pcs.

Recipe

If you want the roll to be gentle, lush, you need to thoroughly beat eggs. To do this, take them in a bowl and add sugar there. Take a mixer, turn on a small power and start to beat. You do not need to overdo it, for 1-2 minutes. The result is achieved if the mass turned out to be lush, increased in the amount of about 3 times.


At the finished mass, fall asleep cocoa powder. So that he was not lumps, pre-ask him through the iron sieve. Fall asleep gradually, constantly stirring.


Pour the milk with a thin jet and mix the wedge.


Purchase another part of the flour and interfere with the dough with a wedense so that it ultimately happened homogeneous.

You will achieve pleasant taste shades, if you base a few drops of flavoring or almond or almonds.

The finished dough is not thick. This is important because otherwise you will not be able to pour it to the parchment or biscuit will turn out too air. This makes it difficult to remove it from Parchment. The diameter of the baking mold should be at least 30 cm or a little more so that the base is fine and wide. If a form with a small diameter, the korge will be fat and small, it will not be possible to twist it in the roll. It is desirable that the form is not a round, and square or rectangular.


Parchment is important to take quality. Brown, cheap will not work. Biscuit does not leave him. So consider this moment. Lubricate the parchment of oil and pour the dough on it. Put the oven to 180-200 degrees heated and prepare about 10-15 minutes.
In the process of baking, it is not necessary to open the door of the oven, and even more so clap it, the mass of this is settled, and the crude will not be so air and lush. The readiness of the test is checked by a match or toothpick - After piercing the finished embarrassment, the stick goes dry. If there is a humid dough particles on it, then baking need to continue for a few more minutes.


While biscuit is preparing, make a glaze. Put the butter and pour milk into the cup. Put in the microwave and melt.


Add cocoa, sugar or sugar.


Mix. Heat the glaze in the microwave to boil. A similar procedure can be done on an electrical or gas stove. The glaze should turn out to be thick, dark brown.


When the roll will be ready, need to immediately roll it right in paper. If we go and try to turn over after cooling, the baked base can break, crack, because in a cold form it loses the desired elasticity. Then remove the parchment and quickly lubricate the inside of the icing and sprinkle with crushed nuts. And also quickly wrap the roll back. If you miss this moment, then wrap the roll will not work.


Roulet ready.


It remains to sprinkle with sugar powder and pour chocolate icing. Now we recommend cooking tea or coffee, or to file warm milk to treat.

On a note

• Here.
• Without the use of parchment, it will be very difficult for you to extract the basis of the base from the form without damaging it.
• Punched biscuit can be soaked with fruit or sugar syrup. Syrup will become tastier if you add 2-3 tablespoons of cognac in it. The impregnation is applied to the base with a silicone culinary brush. Do not impregnate the korzh too much so that it does not place. Here is detailed.
• If your oven is equipped with a "convection" function, use it when baking the biscuit, it will get high as much as possible.
• You can decorate this dessert with a pattern of cream, with a culinary syringe. It looks beautiful, if the roll is watered to sprinkle with a coconut chips, colored culinary sprinkle, crushed nuts, poppy.
• Store cocoa powder is needed in a dark ventilated place, in a hermetic container, at a temperature of + 15-20 degrees and air humidity not more than 70%. If the box penetrates the box, the powder can be soaked with outsiders, moisture and even moldy.

Chocolate roll can be purchased at any time in the store. However, it will be better if you prepare such a sweet product yourself. After all, so you get not only very beautiful, but also a delicious gentle dessert.

In general, there are many different ways to prepare a chocolate roll. We decided to present you only simple and affordable recipes.

Chocolate roll: step-by-step recipe

Tastier and gentful of all this product is obtained from the biscuit dough. You can do in different ways. Consider the classic option. For him we will need:

• sour cream high fat - 180 g;
• sugar light is not very large - 250 g;
• flour of the highest grade is one glass;
• eggs chicken medium size - 4 pcs.;
• cocoa - 4.5 large spoons;
• soda (to pay off with table vinegar) - incomplete small spoon;
• refined oil - for lubrication form;
• dark chocolate - 2 tiles (for filling);
• butter creamy - 45 g (for filling);
• milk whole - 5 large spoons (add to filling).

We make biscuit dough

Chocolate roll, whose recipe we consider is preparing fast enough. But before you bake it in the oven, the egg yolks should be blocked very much with sugar, it is added to the fatty sour cream and leave aside. Then they are severely whipped with chilled proteins (mixer) and laid them to the previously prepared mass. After that, harated soda, cocoa and wheat flour are added to the ingredients.

Having obtained a homogeneous chocolate dough, proceed to its heat treatment.

We form and bake the basis for the roll

Chocolate roll should be baked on a big man with sides. To do this, it is a pretty lubricate with oil (you can fasten the bakery paper) and pour the whole base. The dough should evenly distribute the sheet. If this did not happen, we recommend using a wide shovel or knife with a blunt end.

After the actions described, the baking sheet is sent to the heated oven. At a temperature of 190 degrees, the dough is baked throughout the half an hour. During this time, it must fully prepare, become a lush, soft and gentle.

Cooking stuffing

Chocolate roll can be done with any stuffing. We decided to use the icing. For her cooking, two dark chocolate tiles are blocked on lobes and put in a bowl. Then they also send butter and the ingredients put on a very weak fire (you can steam bath) and slowly heat.

Thermal processing of chocolate is carried out until it fully distances and does not forms a dark thick and sweet mass.

We form the product

Chocolate roll must be formed very quickly. To do this, the finished base is taken out of the oven and immediately carefully push the shovel so that it is completely moved away from the opposition. Then the hot biscuit is lubricated with hot icing and turn into a dense roll.

By placing the product on a flat plate with seam down, it is cooled at room temperature. After that, the roll is sent to the refrigerator, having pre-cut off the ugly edges from it.

How to submit to family dinner?

As you can see a chocolate roll, the photo of which is presented in this article, is preparing easy and simple. After the product freezes in the refrigeration chamber, it is shifted to a beautiful cortist and sprinkle with sugar powder. In this form, the roll is presented to the table, and then cut into pieces of no more than two centimeters thick. After distributing the dessert on saucers, it is served by guests along with a cup of tea.

Making a delicious chocolate roll with cream

As mentioned above, it is possible to prepare a sweet roll of a house in different ways. The classic option was presented above. Now I want to tell you how to make a festive dessert with a condensed cream. For this we need:

Men chocolate dough

The roll of biscuit chocolate with a condensed cream is obtained very soft and literally melting in the mouth. Such a dessert is well served for a festive table instead of the usual cake. But before you bake it in the oven, you should knead the foundation. For this, egg yolks and sugar are peathed, and then ½ banks of condensed milk are added to them. Next, separately whipped proteins before the formation of persistent peaks and lay them to a previously prepared sweet mass.

By adding cocoa to ingredients (4 spoons large) and wheat flour, get viscous and dark dough.

The process of forming and thermal processing of the crude

To bake a chocolate roll, use a wide and not very deep shape (for example, a baking sheet). The dishes are lubricated with the oil, and then pour all the dough. Evenly distributing it along the sheet, the foundation is placed in a preheated cabinet.

Chocolate crude from the biscuit dough is baked for 27 minutes at a temperature of 200 degrees.

Creamping

The condensed cream for a chocolate roll is easy and simple. The butter is softened at room temperature, and then heated heavily with a mixer. Adding remnants and cocoa to culinary fat, it continues to interfere with some time. At the exit, the lush and air cream of dark color get.

How to form?

Typically, a chocolate roll is formed hot. However, placing a condensed cream to not yet cooled korzh is extremely recommended. To do this, the finished product is removed from the oven and come up with a spatula. So that the korzh cool down a little, but at the same time it was not broken into parts, it is impregnated with a small amount of syrup. Then the product is lubricated with cream and turn into a roll.

Decoration process

After it is formed, it is moved to the cake of the seam down. Previously from the roll cut off ugly edges. Then its surface is abundantly lubricated by the remnants of a condensed chocolate cream, after which generously sprinkle with plates of almonds. In this form, the product is sent to the refrigerator. After a couple of hours, when the crude is soaked with sugar syrup and condensed cream, it can be safely present to the festive table.

How to serve guests?

Insuading a home roll in the refrigerator, it is removed and present to guests. Cutting the product to portion pieces, they are distributed over the plates and served to the table with a cup of tea.

It should be noted that the properly cooked chocolate roll is not comparable to what is sold in the store. It is very tasty, soft, gentle and melting in the mouth.

Let's summarize

Now you know how at home the chocolate roll should be prepared. You can do it not only by the above recipes, but also in other ways. For example, someone is preparing a cake based on kefir or milk, and someone uses mayonnaise at all. It should also be noted that as a cream for such a dessert, you can apply jam, jumped, fresh fruits and berries, (or sour cream) with sugar, etc. In any case, what kind of ways you have chosen, you will definitely get Delicious home dessert, to refuse which is simply impossible.

Today I want to show you how preparing, the recipe of which will not cause difficulties even from a young mistress. This is not only quickly prepared, but it turns out very tasty. As a filling for a roll, I propose to make oil cream based on condensed milk and butter. In the very same cream, you can add some cocoa powder, so the roll will be completely chocolate.

Biscuit can be lubricated by any other cream that you love, and take the biscuit recipe for the steering wheel. In addition, for the filling of a chocolate roll, you can take not only cream, but also use any thick jam, jam, confiture or jam.

And now let's see how to cook biscuit chocolate roll with oil cream step by step.

Ingredients for Biscuit:

• Eggs - 4 pcs.,
• Sugar - 5 tbsp. spoons
• Soda - 1 h. Spoon,
• Sunflower oil - 3 tbsp. spoons
• Vinegar - 1 h. Such,
• Cocoa - 2-3 tbsp. spoons
• Flour - 100 gr.
• Salt is a pinch.

For impregnation:

• Water - 100 ml.,
• Sugar or honey - 2 tbsp. spoons

Ingredients for oil cream:

• Creamy oil - 1 pack,
• Condensed milk - 5 tbsp. span

Biscuit Chocolate Roll with Oil Cream - Recipe

The preparation of this biscuit chocolate with oil cream will consist of three stages. At the first stage, we prepare oil cream with condensed milk, on the second - chocolate biscuit. The third stage will go to build a cake. Put in a bowl of butter and condensed milk into the bowl.

Watch the mixer to a homogeneous state. Put ready oil cream in the refrigerator, while biscuit is preparing, it will slightly freeze and get fat. For the preparation of chocolate biscuit in a bowl of fette chilled eggs.

Pass sugar and salt pinch.

Sugar and eggs sweep the mixer to getting a lush white foam.

In a bowl with liquid ingredients of the biscuit, seek wheat flour.

Soda put out vinegar.

Venchik or mixer mix the liquid with flour to dissolve the flour lumps. Pour vegetable oil into biscuit dough.

Stir the dough again. Add cocoa powder. To get a biscuit of a beautiful dark brown cocoa, it is recommended to use the dark, and not the usual light brown or increase the number of last.

Chocolate biscuit dough is ready. Shoot the parchment and lubricate with sunflower oil. Form size - 24 by 29 cm. The thickness of the biscuit dough layer should be approximately 1 cm.

The form with put on the middle shelf of the oven, heated to 190s. Bake for 10 minutes.

Ready biscuit (can be done with the paper on which it was baked) put on the board with a plated towel. At the final photo of the biscuit roll in the context, it is clearly seen that the biscuit turned out to be dark brown, dense and slightly wet.

Replacing it with a towel, roll up into the roll. To turn the biscuit in the roll is needed immediately after removing it out of the oven, as, having cooled, it will become less plastic and gives cracks during wrapping.

After 15 minutes, when the chocolate biscuit cools down, it will be possible to apply a cream on it, but before that it must be lubricated it with impregnation. For impregnation, dissolve honey or sugar in warm water. Culinary tassel. Lubricate the roll.

Chocolate Biscuit Expand. Remove the parchment from it. Next, lubricate it with oil cream.

I want to draw your attention to the fact that you should not apply a lot of cream. I fell a little with his amount, as you can see in the photo. Roll the roll. Sprinkle with sugar powder. In addition to the powder, you can decorate with hot chocolate, or lubricate it with a small amount of cream and sprinkle with nuts or grated chocolate.

Biscuit Put in the refrigerator for 2-3 hours. During this time, the cream will freeze, and chocolate roll with oil cream It can be beautifully cut. Enjoy your tea drinking. I will be glad if you like this recipe for a chocolate roll.

Biscuit chocolate roll with oil cream. Photo

Currently, the biscuit is considered a fairly popular type of baking and is the most favorite dessert of real sweet connoisseurs. Options for this tasty dessert there are incredible set, so there are so many appetizing photos of the biscuit. Of course, a biscuit roll is clearly distinguished in a row - his recipe is considered an ideal solution for using a biscuit test.

A stuffing for such a biscuit roll can be absolutely everything, the recipe allows, therefore it depends on the preferences and fantasies of culinary. Most often for layers use either whipped cream or jams or variations with cream. And the composition itself add fresh berries, candied eggs, nuts, chocolate crumb and so on. Chocolate roll is an integral addition to a cup of fragrant coffee or delicious tea.

To begin with, you can perform a recipe and try to prepare a chocolate biscuit roll with a chocolate cream filling. It is incredibly easy to prepare and suitable for true connoisseurs of delicious baking. It takes a recipe not as much time - about 2-3 hours.

• 6 chicken eggs;
• 6 tablespoons of sugar;
• 3 tablespoons of cocoa powder;
• 2 tablespoons of flour;
• 1 teaspoon soda gashai vinegar.

• 400 milliliters of cream (30% fat);
• 100 grams of black chocolate;
• 100 grams of milk chocolate;
• 50 grams of butter;
• 2 tablespoons of sugar;
• 2 tablespoons of cocoa powder;
• 1 tablespoon of vanilla sugar.

Recipe

Go to the most interesting part of the creation of a roll - to its direct preparation. The recipe is important to perform step by step and not miss anything.

• Step 1. Egg proteins need to be separated, put in a deep bowl and beat the mixer.
• Step 2. In a bowl to broken yolks, add cocoa and sugar, as well as sifted wheat flour.
• Step 3. The resulting mass is stirred and grinding to a homogeneous consistency, pour the extinguished soda and re-mix.
• Step 4. Add half the whipped on the mixer proteins, mix.
• Step 5. Pour the remaining half of the proteins, all times to mix everything to such an extent so that the lumps were dissolved. As a result, we get ready-made dough for a roll.
• Step 6. The dough must be moved into a form pre-prepared for baking biscuits. To do this, it is necessary to put the parchment on the bottom. It is necessary to consider that the biscuit in the cooking process will begin to rise, so the form must be with small sides.
• Step 7. The recipe requires bake biscuit for 15 minutes in preheated to 190 degrees Celsius oven. The readiness of the biscuit is taking a wooden wand.
• Step 8. Baked biscuit must be reached and put on a towel. Roll the roll and give it to cool.

Preparation of cream filling

While the biscuit cools can be engaged in cream stuffing.

• Step 1. To bring the cream to almost boiling, but do not boil and try to prevent burning.
• Step 2. In a separate bowl, mix the sugar and cocoa with each other, pour vanilla sugar.
• Step 3. Add hot cream to this mixture and interfere until the sugar crystals dissolve.
• Step 4. Chocolate break into small pieces. Add to the mixture with creamy oil.
• Step 5. To stir well. With a cream, we send for 2-3 hours in the refrigerator.

After the expiration of time, get ready-made biscuit from the towel, we spin it and lubricate it. We twist the biscuit back, we return the shape of the roll and remove it into the refrigerator so that it is cooled and soaked.

Chocolate glaze or sugar powder is suitable as an ornament for a biscuit roll. In this regard, the recipe is not strict, so the routine decoration can be a manufacturer as you like, as will allow a fantasy. The design option is in the photo. The result is a very tasty and gentle roll.

Video Cooking Recipe:

Chocolate biscuit roll with cream and berries

Also a chocolate biscuit roll will be very cool to look with cream and berries. And this recipe deserves the close attention of a good mistress.

Set of biscuit cooking products

• 200 grams of sugar;
• 80 grams of flour;
• 4 chicken eggs;
• 30 grams of potato starch;
• 20 grams of cocoa powder;
• 10 grams of vanillin;
• 4 tablespoons of water;
• 1 teaspoon baking powder for dough;

Set of cream products

• 300 milliliters of cream (low fat);
• 100 grams of sugar powder;
• 100 grams of white chocolate;
• 100 grams of strawberries;
• 100 grams of blackberry.

Set of products for decoration (Ganash)

• 200 grams of white chocolate;
• 100 milliliters of cream;
• Strawberry and blackberry to taste.

Step-by-step recipe

We proceed to the recipe. We start with the preparation of biscuit dough.

• Step 1. Beat the sugar, water and egg proteins in a separate bowl before the formation of lush foam.
• Step 2. Mix the resulting air mass with previously separated yolks and re-beat the mixer, but already on low revs.
• Step 3. Add to the resulting mass, sifted wheat flour and baking powder, mix.
• Step 4. Add cocoa, starch and vanilla. Knead the biscuit dough.
• Step 5. On the stained bastard to put the dough and send for 10-15 minutes to the oven heated to 200 degrees.
• Step 6. Ready biscuit lay out on a slightly moistened towel. Then collapse in the roll, without applying special efforts and does not break the biscuit korzh. Leave the future roll to cool.

Meanwhile, you can do filling with cream.

• Step 1. Felt a chocolate tile on small pieces. Melt on a water bath or send for a short to the microwave, but so that the chocolate is not burned. Cool to room temperature.
• Step 2. Beat the cream with sugar powder so that the air mass turns out.
• Step 3. In the melted chocolate add berries: strawberries and blackberries.
• Step 4. Following the berries neatly and in several techniques add whipped cream.

After time, we start to cook the roll: we get a towel, take out the biscuit from it, turn the entire surface of the roll, and drag the cream. We fold and remove the roll in the refrigerator.

It will not spoil and make a recipe even more beautifully cooked Ganash: boil the cream and add broken white chocolate to them, stir up to homogeneity and pour this mixture with a roll, decorate with berries (as in the photo) and send the sweetness to the refrigerator for 2 hours for impregnation.

The peculiarity of the chocolate biscuit roll with cream is that it is preparing incredibly quickly, and the recipe also does not require special efforts or culinary skills. Dessert will have to taste with any family member and the most pressing guest. Bon Appetit!