Cooking a roll requires knowledge of some subtleties, then it will turn out to be both tasty and appetizing, and will decorate any festive event. I will talk about them below, as well as share the step-by-step preparation of this delicacy.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Chocolate roll made of biscuit dough, soaked in cognac, oiled with butter cream and supplemented with juicy cherries, will be a great addition to the dessert table. The combination of sweet cream and sour cherries will make the baked goods truly delicious with excellent taste! The advantage of this recipe is the huge number of cooking variations. For example, if you wish, you can exclude cherries from the recipe by making a roll with regular custard. There are options where the filling is replaced with jam or whipped cream, also a delicious classic roll with curd cream, etc. Using ingenuity, you can create your own culinary masterpiece! This recipe for biscuit chocolate roll with butter cream can be considered basic. Once you master it, you will be able to vary with toppings, additives and creams.
The main feature of making a roll is to roll a sponge cake in time so that it takes the form of a roll. It is also equally important to give the roll how it should be soaked. For this reason, it is advisable to bake it in the evening so that it is well soaked in the refrigerator at night. If the baked goods are prepared for the children's table, then the cognac impregnation can be replaced with cherry juice, cocoa, syrup, etc. Well, the filling can be prepared not only with cherries, but also with other seasonal berries or fruits that your kids love to eat.
It turns out the chocolate biscuit roll is very beautiful: smooth, even, without cracks. It is very tasty, aromatic, not dry, tender and soft. Such sweetness will surely become a favorite solemn and everyday delicacy of the whole family.
- Calorie content per 100 g - 214 kcal.
- Servings - 1 roll
- Cooking time - 50 minutes for cooking, plus time for soaking
Ingredients:
- Flour - 100 g
- Eggs - 4 pcs.
- Cocoa powder - 2 tablespoons
- Sugar - 200 g
- Baking soda - 1 tsp without slide
- Citric acid - 1 tsp without slide
- Butter - 200 g
- Cherries - 250 g (fresh, frozen or canned)
- Cognac - 50 ml
Cooking Butter Cream & Cherries Chocolate Roll:
1. Combine flour, soda, citric acid and cocoa powder. I recommend sifting these products through a sieve to enrich them with oxygen.
2. Stir the bulk ingredients.
3. Carefully break the eggs and separate the whites from the yolks. Place the whites in a clean and dry container, and add sugar to the yolks.
4. Beat the yolks with a mixer until a lemon-colored air mass is formed.
5. Pour the egg mixture into a bowl with loose ingredients. Take a mixer with hook attachments and knead the dough.
6. The consistency of the dough will be slightly firm.
7. Add a pinch of salt to the whites and beat them with a mixer until an airy white foam is formed.
8. Add proteins to the dough.
9. Stir the dough with a mixer at slow turns so that the proteins are evenly distributed throughout the mass.
10. Line a baking sheet with parchment and place the dough on it in an even rectangular layer 1 cm thick.
11. Send the sponge cake to a preheated oven to 180 degrees for 15 minutes.
12. Remove the parchment from the hot baked crust, pour cognac over it and immediately roll the dough into a roll. Wrap it in parchment and leave to cool completely so that it fixes its shape.
13. Remove the butter from the refrigerator beforehand to warm up to room temperature. Cut it into pieces and combine with sugar.
14. Beat the butter white with a mixer and completely dissolve the sugar.
15. Expand the cooled biscuit and oil with cream.
16. Remove seeds from cherries and place them on a biscuit.
17. Roll the sponge cake, wrap with cling film and leave to soak overnight.
18. Unroll the finished treat and cut into portions. If desired, before serving, the biscuit can be decorated with chocolate icing or sprinkled with powdered sugar.
See also a video recipe on how to make a chocolate roll with cream and cherries.
