Recipe for roll with chocolate cream. Chocolate biscuit roll - a simple cake recipe with photos

Among the desserts, the rolls are served in a special place. The aroma is light from the prepared food, and new flavors can be constantly introduced into the range of products. All the sweets are nothing like chocolate. The wine perfectly complements aromatic cava, tea, and cocoa milk. Tom knows a lot simple ways Every person who loves to treat their family and friends with a delicious drink will need to prepare a chocolate roll.

Biscuit

This dessert is always made up of two parts: the dough and the filling.

The greatest forgive me with a test For the roll there is biscuit. To prepare it, you need the simplest products that are in every lady’s kitchen. You need to take eggs (6 pcs.), flour (2 tbsp), cocoa (3 tbsp), zukor (6 tbsp), soda (1 tsp).

To ensure that the result is not disappointing, you need to follow the recipe. Chocolate roll is very easy to prepare. It is necessary to separate the egg whites and egg whites. The whites are beaten with a mixer until the mixture of ingredients is mixed.

Zhovtki are eaten with cucumber, beetroot and cocoa. It is highly recommended to sift it first, so the dough will come out crispier. The masa needs to be mixed carefully. Then slaked soda is added to it. After this step, the whites are pressed into the dough. Half the volume is added to the top, after which the smells are mixed, part of the proteins that was left out is poured in.

First of all, the dough needs to be firmly kneaded once again so that no one loses their breast.

Next, you need to prepare a form for baking the biscuit. It’s your fault, but you need to put a papier on the bottom for baking. The mold with the dough poured into it is taken into the oven, heated to 190 degrees. After a quarter of a year, the biscuit may be ready. To make sure, you need to use a cheesecake or a special wooden stick. The biscuit flows through it. There are no traces of raw dough visible on the stretched stick, which indicates its readiness.

The hot dough is carefully placed on the towel, rolled into a roll and cooled. At this time, prepare the cream for the filling.

Vershkovo-chocolate cream

To prepare the filling, this type of topping-chocolate cream requires 400 ml of toppings (advanced fat content), topping butter (50 g), 0.2 kg of chocolate (0.1 kg of milk and black), cocoa (2 tbsp. l.) and vanilla zukor (1 tsp.).

The pulp must be mixed with cocoa and vanilla extract and brought to a boil. It is necessary to mix the ingredients until the crystals are completely dissolved. The chocolate is broken into pieces and at the same time the topping oil is added to the other parts of the cream. After everything is thoroughly mixed, the cream needs to be put in the refrigerator to cool.

When finished, roll the roll, spread it with cream and roll it back. The biscuit chocolate roll must be placed in the refrigerator to prevent it from leaking and remaining cold.

The top of the roll can be decorated with cinnamon powder, fruit, chocolate and pea chips.

Yagidna filling

Chocolate roll tastes wonderful with fresh berries. To prepare the dessert you will need 200 g of berries (100 g of each half and half), 100 g of chocolate (white), a smidgen of sugar powder, 300 ml of low-fat toppings.

The chocolate needs to be brought to a low point by melting it in a water bath. Until then, the berries are added. Beat the tops thoroughly with powder. Then you need to combine the warehouse creams at once, carefully mixing them.

Berry-chocolate decoration

Berries and chocolate are not only suitable for creating a filling for a roll. Stinks are also used for dessert. To prepare the ganache, you need to speed it up forgive me the recipe. The chocolate roll turned out to be just as beautiful as it was delicious.

The ingredients needed include fresh berries, tops (0.1 l), white chocolate (0.2 kg). The tops need to be brought to a boil and add chocolate. The ingredients must be thoroughly mixed and thoroughly poured over the roll. Then the berries are placed on the animal, and the finished roll is placed in the refrigerator for a few years.

Custard

Chocolate roll with custard and rich gift of crown grass.

For the cream you need: milk (0.25 l), butter (0.1 kg), flour (1 tbsp), 1 egg, zukor (3 tbsp). All ingredients, including oil, are placed in one saucepan, beaten and the container is placed on high heat. Sumish needs to be steadily respected until it becomes thick. When finished, add olive oil and carefully mix the mass again.

The cream needs to be prepared beforehand, as a speci roll. The biscuit is being prepared classic recipe. Then it is placed on a towel (on a hot stove) and carefully twisted. When it becomes warm, you need to unroll it, spread it with cream and roll it again.

Banana roll

A chocolate roll made from a whole banana is delicious and delicious. The piquancy of the song is given by the seepage from the cavy and rum.

For the cream you need to take top butter (0.2 kg) and boiled condensed milk (0.2 kg), 2 bananas, rum (2 tbsp.), Kava (2 tbsp.). Olya is thoroughly beaten with a mixer, the giblets are added to the new condensed milk. Kava and rum must be mixed in a saucepan. If the prepared biscuit is cold, it needs to be heated and coated with cavy and rum. After this, apply a similar ball of cream to which you place the bananas. After this, the roll needs to be carefully tanned. Spread the top of the roll with extra cream and put it away in the refrigerator for an hour.

The advantage of chocolate roll with biscuit dough and filling is its simplicity and smoothness of preparation. Moreover, you don’t need to be a professional to create a delicious dessert.

It is prepared on the basis of biscuit dough, which does not require any special skills. Golovne, to beat the whites well, and then a mixer will come to your aid: either a manual one or a stationary one.

The cream is just ready to be prepared.

As a result, you take away the tasty vipka.

This roll is a favorite not only of my family, but of my family and friends.

To prepare a chocolate biscuit roll with topping cream, prepare the products listed.

The eggs are divided into whites and eggs.

Beat the whites at a stand with milk, vanilla extract and zucchini.

If you turn the mixer bowl over, be careful not to destroy the mixture.

Then, one by one, we add the mixture, beating the skin.

For a number of doses, it is administered well, mixed with cocoa.

Mix carefully.

The dough is placed on a sheet covered with parchment.

The oven is heated to 220 degrees for 6-8 minutes.

Be guided by your spirit! When pressed with your finger, the finished biscuit will spring back. If you stir the biscuit in the oven, you may end up with a bad taste if you burn it.

Before speaking, this is critical. And it happened to me that the layer was broken, but, as it seems, ours didn’t disappear... I just broke the layer into pieces and put balls (pieces of biscuit - cream) in a bottle. Viishov is such a delicious dessert! You can make pasta from fruits.

Sheet size - 30x40 cm.

Place a piece of parchment on the table and place hot biscuit on it. We take out the parchment on which the wine is stuck, and cover the biscuit with spit.

This look will make me completely cold.

In the meantime, let's get on with the cream.

Beat the cold tops with sugar powder until they become soft peaks.

Menu is 4-5 tbsp. Cucumber powder. You are free to add as much as you need.

Vershkovy cheese at room temperature...

Let's put it together top to bottom. Beat it until everything comes together.

The cream is ready.

Apply cream to the caked biscuit layer.

You can add a little cream, coat the top of the roll, and then add the eggplant.

We turn the roll, helping ourselves with the parchment on which the layer lies.

I coated the roll with cream and sprinkled it with cocoa.

Chocolate biscuit roll with topping cream is ready.

You can serve it immediately, or better yet, keep it in the refrigerator for three years, and ideally, no time.

During this hour, the cream stabilizes and becomes a food mousse! Cutting the roll will come out beautifully and smoothly.

It's so delicious!

Have some desserts!

Description

Chocolate biscuit roll- An ideal solution for an everyday dessert that you can prepare whenever you want. Of course, this does not exclude the possibility of delivering it to the drive of any purity. Such a dessert could be a great addition to the table!

Why do you have to worry so much about preparing such a roll, the process is cumbersome and not long-lasting! Therefore, we can confirm the pride that goes with this dessert, or rather, we can say that someone else’s cooking is indicative of its preparations. Having read this photo recipe, you are especially convinced of the faithfulness of this affirmation.

Well, let’s go ahead and prepare a delicious chocolate biscuit roll without fuss!

warehouses

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

Cooking Crocs

Let’s start preparing the biscuit dough. With this method, first of all, water the egg whites and egg whites. Then, adding one pinch of salt to the whites, beat them in a stand mixer. As soon as the stink begins to look like meat stump, add the zuccor to them and continue to beat until completely broken down.



We rub the chicken strips with two tablespoons of cucumber. Then add three tablespoons of beard, two tablespoons of cocoa, three tablespoons of cow's milk, two tablespoons of vershkogo oil, and also a dash of vanilla. All over-ingredients must be thoroughly mixed and brought to a homogeneous mass. After this, add proteins to the resulting dough. Just be very careful!



The result will be a softer and firmer dough, as in the photo below.



We spread the parchment on the deck, and then place it on a new biscuit dough. It’s well leveled, and then put it back for 15 minutes, then preheat the oven to 180 degrees.



The finished cake is removed from the oven and allowed to cool slightly. After which we cover it with chocolate spread, for example Nutella. The width of the filling can be adjusted according to your needs.

The greased cake is rolled into a roll, wrapped in parchment paper and placed in the refrigerator to cool.



The chocolate biscuit roll no longer needs to be cut into portions, after which it can be served to the table, for example, with tea.



Delicious!!!

Today I baked this delicious roll, and I can’t even get enough of the chocolate cake. This recipe may be suitable for those who are not very comfortable with whiskey, because the recipe requires extra protein. I want to say that the whites in me haven’t whipped up much anymore, because a speck of the harvester got into them when the eggs were divided. And just like that, I didn’t try to pick up the extra grain, otherwise I didn’t have a creamy egg white cap. The butter was wriggling out of the container, but it was not correct.

The advantage of the recipe is that the wrong whites result in an even softer biscuit. I would like to clarify the quantity of eggs. All other proportions are based on this size. I had 3 eggs from the scalp weighing 255 grams, the stink was with the worm beetles. If you have smaller stinks, you will need to take more of them, about 5 pieces.

We need the following products:

Separate the eggs into whites and egg whites. Zhovtki laugh with|iz| half a piece of zucru - 2 tbsp. and rub with a hand whisk. Pour in the oil and stir everything again.

Before cooking, add a lot of sifted mixture with fluff, vanilla and pinch of salt. Add a little salt to the biscuit cake. I'll paint it with gusto. Mix everything again.

Then stir in the cocoa and achieve uniformity of the dough. The dough will become tight, you need to take a spoon. If it turns out too thick, the dough can be thinned with a couple of spoons of milk.

I had a chance to add milk.

Beat the whites vigorously with a pinch of salt. Dodavati tsukor, scho step by step lost. Make sure to beat the whites so that when turned over, the smell does not escape from the container. Mix beaten egg whites into a dark dough. It’s better to earn money for three and use your shoulder blades. Do not mix for too long, so as not to knock all the bulbs into the mixture. The dough doesn't thicken, it just flows out of the spoon.

Prepare a sheet of parchment. Heat the oven up to 170 UAH. Pour the dough onto the sheet and flatten with a spatula. Roll for 12-15 minutes. Biscuit is liable to spring back when pressed with a finger.

Remove the sheet from the oven and immediately place the baked sheet of dough together with a paper on the table.

Take a spatula and press the biscuit from the bottom along the entire perimeter, placing it under the paper. I don't turn yoga over. Burn a layer of dough together with the parchment and leave until completely cooled in this form.

While the roll is cooling, beat the tops with the cucumber until stiff peaks form. Instead of toppings, you can take the added sour cream and just beat it until it tastes good. Or you can beat condensed milk with butter. Add|add| chop the chocolate and stir.

Open up the hot roll and soak it with chocolate liqueur. The liqueur can be replaced with any other liqueur for relish or with the original lemon syrup or compote.

I will start burning again at the roll. No matter how many times I didn’t give him cold, cold water, I immediately cut it into pieces. A very tasty, soft and fragrant Viyshov roll. The roll can be topped with peas or topped with chocolate fudge for the eggplant. I coated the top with cream and sprinkled it with chocolate-biscuit crumble.

Have a nice tea!

One of the types of chocolate sponges is rolls, and to add chocolate flavor to the sponges, you can add cocoa or a grated bar, both the dough and the filling. To prevent the chocolate roll from cracking at the final stage, you need to bake the prepared thin biscuit while it is still warm. If it is broken, the defect can be corrected by thickly covering the area with cream or jam.

Chocolate roll cake from pechiva: recipe with photos

Stock: pechivo – 250 g, cinnamon powder – 250 g, cocoa powder – 2 teaspoons, boiled water – 2 cups.

To prepare a chocolate roll cake, you need to mix it in a baking oven, add cherry powder, cocoa powder or ground cava, diluted in 2 cups of cava. warm water. Make sure you mix it thoroughly and let it sit like dough. Then pour the paste that came out onto a parchment papier soaked in water and press into a rectangular layer no thicker than 1 cm.

Prepare the cream. Grind until white 125 g of butter|mastila| 120 g of sugar powder and add vanillin for relish.

Apply the cream in a smooth ball onto the prepared layer in the oven and, using a parchment paper, cover it with a roll. Transfer the cake to a serving dish, brush it with melted chocolate and cool thoroughly.

Marvel at the photo and recipe for baked chocolate roll:

How to prepare chocolate roll with peas from sheet dough?

Ingredients:

• Tisto leaf dough (ready, frozen) – 400 g
• - 200 g
• Walnut peas - 5 pcs. (about 100 g peeled or to taste)
• Egg - 1 pc.
• Oliya - for smearing paper for baking (deco)

Prepared products for chocolate roll.

Sift the table (or a sheet of parchment on the table) with flour|boroshny| And the new dough is slightly sensitive to it.

The chocolate bar is placed exactly in the middle of the sheet dough. We check the cut of the dough.

Carefully make cuts on the dough (cut edges 2 cm): start by cutting the chocolate bar to the edge of the dough, cutting bits on the bias.

Place small pieces of peas on top of the chocolate.

Place the cut pieces of dough onto a chocolate bar crosswise, sealing the “pussy”.

Oil the baking parchment and transfer the chocolate roll with peas onto a sheet covered with greased parchment.

Beat the egg and brush the top of the bowl.

Place the deco in the oven at 200 degrees in advance, simmer for 20-25 minutes. Chocolate roll made from sheet dough is ready.

Sweet chocolate-banana roll for 15 hvilin.

For the test: 5 eggs, 150 g cucumber, 3 tbsp. l. wheat boroshn, 2 tbsp. l. potato starch, 2 tbsp. l. cocoa powder, 3 tsp. baking powder, topping butter for greasing the deck, breadcrumbs as needed.

For the filling and coating of the chocolate-banana roll, this recipe requires: 400-500 g tops, 1-2 tsp. tsukru, 3-4 bananas, chocolate.

Roll the biscuit onto the deck for 15 minutes and roll it into a roll.

Cool the tops and beat them with zukr in mіtsnu pinu. Mix 350 g of the tops with chopped banana pieces, cover the flared roll with them, and when finished, flare it again and place it on a plate. Chocolate-banana roll, prepared for 15 hvilins, cover with the tops, decorate with chocolate chips and put in the refrigerator.

Here is a photo of the chocolate banana roll recipe:

Yak zrobiti chocolate-coconut roll

Roll with grated chocolate and coconut flakes

Tisto: 150-200 g boroshna, 5-6 eggs, 180 g cucumber

To prepare the chocolate-coconut roll, you need to combine the eggs with the cucumber and lightly beat them. Place the sumish in a water bath and whisk continuously, heating to a temperature of 35–40 °C. Remove the mixture from heat and beat until cooled to room temperature. The masa should be light yellow in color and thick. Add the mixture to the separated egg mixture in small portions, sift it, and mix carefully until smooth. The dough is poured into a greased form. Place in the oven at a temperature of 180–200 °C for 25–40 minutes.

Cream: 600 ml fatty tops, 25 g zukru, 20 g sealed tops, grated chocolate, candied fruit, coconut flakes.

Beat the tops, gradually add the tsukor, add the seal. Zukor is guilty of completely disobeying. You can replace it with apple turmeric powder. Spread warm biscuit with cream. Place a thick biscuit on parchment paper and roll it into a roll. Secure the edges with a toothpick, coat the top of the roll with cream; if there is any left over, decorate with coconut shavings, candied fruits and grated chocolate.

Simple chocolate rolls with syringe cream

Roll with chocolate and cheese cream

Ingredients:

• 100 g boroshna,
• 3 eggs,
• 125 g cucru,
• 25 g starch,
• ½ tsp. sodi,
• 100 g milk chocolate

For the custard:

• 1 egg tray,
• 50 g cucru,
• 10 g boroshna,
• 130 ml milk,
• a pinch of vanilla

For the sire creme:

• 500 g siru,
• 100 g sugar powder,
• 100 ml vershkov

To prepare the chocolate-syrupy roll, you need to divide the eggs into the eggs and whites. Beat the zhovki with 100 g of cucumber. Beat the egg whites with any remaining cucumber. Mix well, starch, soda, sift. For Zhovtkov, alternately add plenty of whites and stir gently. Line the deco with baking paper, grease with olive oil and spread the dough. Place in oven at 200°C until ready. Turn the hot biscuit onto a towel, remove the papier and burn it into a roll. Give a little chill. Prepare two cremes behind. For the custard, heat the milk until boiling. Grind the bean pulp from the beans and beans. Add the Zhovtkova mass to the hot milk step by step, stirring vigorously, and cook until thickened. Add vanilla. Cool the prepared cream. For another cream, add the cheese to the paste in a blender and grate it into a paste. Cucumber powder, add|add| tops and beaten. Lilac cream is not to blame for being rare. Spread the sponge cake on the table, spread with cream cheese, and roll into a roll. Spread the top with custard and grate it together.
chocolate. Place the finished chocolate roll with cheese cream in the refrigerator for 4-5 years.

Chocolate roll with cheese

For the test: 4 eggs, 1 bottle of cucru, 3 tbsp. spoons boroshn, 1 tbsp. spoon of cocoa powder.

For filling: 500 g siru, 1 bottle of tsukru, 100-150 g top oil|mastila|.

Preparing the filling. Pass the cheese through a meat grinder (or rub it through a sieve), add zukor, mix and pass through the meat grinder again. Add butter|mastilo|to the otrimanu masa. And grind the sumish until smooth.

Prepare biscuit dough without preheating, place it on a sheet covered with oiled paper and in a pre-heated oven until ready. Spread the filling onto the hot baking layer with a smooth ball, burn the dough, and burn it in papier. Place a simple chocolate roll in the refrigerator for Christmas.

Recipe for roll with chocolate paste filling

Tisto: 150-200 g boroshna, 4-5 eggs, 180 g cucumber

Cream: 50 g white chocolate, 200 g Nutella chocolate spread, 200 g boiled milk, thickener, top butter

Strengthen the egg whites and place in the refrigerator. Grind the cherries with half the norm until the rind becomes light and the cherries are completely broken up. It’s good to sift the two through a sieve, add the beetroot mixture, and carefully mix until smooth. Beat the cooled whites in a mixer on a high pitcher. To make the whites whip better, you can add a dash of salt or a sprinkle of lemon juice. Continue beating and add any remaining zukor in small portions. When the zukor begins to disintegrate, add a third of the protein mixture to the mixture of beans and beans and mix carefully, raising the dough from the bottom to the top, ball by ball. Mix until smooth. Then carefully add any remaining whites. Cover the baking pan with oiled parchment, pour in the dough and put in the oven at a temperature of 200 ° C until ready (30-40 minutes).

Heat the oven to 180–190 °C. Cover the deco with parchment and coat with topcoat oil. Knead the dough as directed in the recipe. For the cream, melt white chocolate in a water bath, mix with chocolate paste and boiled milk, which thickens. If the masa is too thick, add a dash of top butter|mastila|. Remove the baked biscuit immediately, without cooling, from the sheet, turn it over onto a towel, remove the papier and burn it into a roll. Give a little chill. Flatten the biscuit layer and apply the cream step by step. I will burn again at the chіlny roll for the additional towel. Spread the top of the roll with chocolate spread|smear| cream and grate with white chocolate.

Chocolate-biscuit roll with cherries: recipe with cherry photos

Tisto: 200 g boroshna, 7 eggs, 200 g cucumber, 1 tsp. vanilla zukru, 100 ml olia, 150–170 ml water, 2 tsp. rosemary cava, 30-40 g cocoa powder, 1/3 tsp. citric acid, 1 tsp. salt, 3 tsp. rozpushuvacha

Filling: 100 g, 400 ml tops, 60 g sugar powder, 7-10 g gelatin, 30 ml water, 200 g cherry berries.

Strengthen the egg whites and place in the refrigerator. Grind the zhovtki from 3 tbsp. l. peel until light-colored. It’s a good idea to sift the two, mix in the cinnamon, cocoa, saffron and fluff the dough that’s left over. In the boroshyanka, gradually pour in rose oil, water and beaten beans, add vanilla zukor. Kava in 1 tbsp. l. sprinkle, cool, pour into dough, stir thoroughly until smooth. Chilled whites are beaten s|iz| citric acid into the pastry, carefully insert into the dough and stir with a spoon or spatula from bottom to top. Grease the baking dish with fat, sprinkle with beans or breadcrumbs, pour in the dough and bake in the oven at 170-180 ° C for 45-60 minutes.

Melt the chocolate in a water bath. Dissolve gelatin in water. The tops are connected with|iz| beat the lump with cucumber powder. Continue beating, add melted chocolate and gelatin alternately. The mass must turn out thick and uniform. Sort the berries, remove the stems, remove the stems from the cherries, and squeeze. Divide the cherries into 2 halves, soak the cuts in starch. Prepare the dough according to the recipe. Heat the oven to 180–190 °C. Cover the deco with parchment and grease with olive oil. Roll the dough into a dough ball. Vipikati near the 20th century. Place the finished biscuit on a towel, sprinkle with flour or sugar powder, peel off the parchment and roll into a ball. After 2-3 minutes, flare up, stir in the cream evenly, and divide the berries. Flatten the roll, place it seam side down and place in the refrigerator for 4-5 hours. Sprinkle the finished chocolate roll with cherries with zucchini powder; you can also decorate with beaten tops and berries.

Marvel Pokrokov's photos to the recipe for chocolate biscuit roll with cherries:

Chocolate rolls with condensed milk

Chocolate roll “Shvidky”

Ingredients:

• 1 bottle of Boroshna,
• 1 can of milk, thicken|thicken|,
• 2 eggs
• 1 teaspoon soda,
• 1 bottle of thick jam or jam,
• 1 teaspoon of cinnamon powder,
• 1 teaspoon,
• 1 tbsp. a spoonful of ground peas.

Mix condensed milk with eggs, add sieved baking soda and mix the dough. Viliti yogo on the grease|grease| oil|mastil| deco ball 1 cm, place the oven at 250 ° C and bake for 10-15 minutes. Spread the hot layer of shvidko with jam or jam and carefully burn it over the roll. Ready-to-eat mixture with some sugar powder, cocoa and peas. Cool the smooth chocolate roll and cut into slices.

Chocolate roll with boiled condensed milk

Ingredients:

• 3 eggs
• 0.5 bottles of cucru
• 1 tablespoon honey
• 0.5 teaspoon soda
• 3/4 bottle of Boroshna
• (bottle volume 250 ml)
• 2 tablespoons cocoa

cream:

• 0.5 cans of boiled condensed milk
• 250 ml sour cream 15% fat

chocolate glaze:

• 4 tbsp. l. tsukru
• 2 tbsp. l. cocoa powder
• 1 tsp. boroshna (with a drink)
• 150 ml 10% vershkiv
• 25-50 g

Preparation:

Heat the oven to 220°C. Cover the deco with paper for the top, grease the paper with top oil. Sift thoroughly, mix with soda and cocoa. Beat eggs, zukor and honey with a mixer until they become creamy (khvilin 5). Then add a mixture of dry ingredients (brush, soda, cocoa) to the beaten egg-honey mixture - mix everything with a mixer.

Roll the dough onto the sheet and divide it evenly so that it comes out smooth. Biscuit bakes for 7 minutes|minutes| with the oven heated to 220°C. Now is the time to prepare the top cream with condensed milk:

Add sour cream gradually in small portions to the boiled condensed milk and rub with a spoon (stitch so that there are no breasts). Remove the hot chocolate biscuit from the oven, immediately coat it with cream and condensed milk and let it soak for 30 minutes. After this biscuit roll is burned, carefully seal the papier.

Make chocolate glaze:

In Kastrulets, mix zukor, cocoa and boron. Do not rush, stir, add the tops, stitch, so that the breast does not form.

Cook the glaze for an hour, stirring until it thickens, add chocolate when hot. Once the chocolate is ready, pour hot glaze over the chocolate roll with condensed milk.

Chocolate roll with topping cream and raspberries

Required: 60 g dark chocolate, 4 eggs, 3/4 bottle of sugar powder, 1 tsp. vanilla essence, 0.5 bottles of borosha, 0.5 tsp. rozpushuvacha, 2 tbsp. l. cold water 0.5 tsp. baking soda, sugar powder. Cream: 1 bottle of beaten tops, 250 g of fresh raspberries.

Method of preparation. Preheat the oven to 200°C. Grease a flat pan and line the bottom and sides with oiled paper. Stirring, melt the chocolate in a steam bath; know from the fire. Beat the eggs to a thick, light froth. Add the tsukor step by step and continue beating until the masa becomes light and shiny and the tsukor is intact. Pour in the essence. Using a metal spoon, carefully add it well and fluff it up.

Mix water and baking soda with cooled chocolate. Add as much as possible. Place a ball into the mold. Bake 15 minutes or the biscuit docks will not become springy. Viklasti on a kitchen towel, covered with parchment. Using a towel, burn the dough into a roll; zalishit, for 5 minutes or until reaching. Unroll the roll and remove the papier.

Spread with cream iz|iz| beaten tops and soggy berries; I want to get tanned again. Trim the edges of the chocolate roll with topping cream and sprinkle with cinnamon powder.

Chocolate roll with banana recipe

Tisto: 150-200 g boroshna, 15 g starch, 4 eggs, 180 g tsukru

Filling: 100 ml black tea, 50 ml cognac abo rum, 500 g bananas, 200 g top butter, 300 g boiled condensed milk, 100 g chocolate, 30-40 ml milk

To prepare a chocolate roll with banana according to this recipe, you need to combine the eggs with the zest and lightly beat them. Place the sumish in a water bath and whisk continuously, heating to a temperature of 35–40 °C. Remove the warm eggs from the heat and continue beating until they are cold. The egg mass has a light yellow color and is thick and viscous. Sift thoroughly through a sieve, mix with starch and carefully pour into the egg mixture in small portions. Mix with a spoon from below into smooth mixture. The dough may turn out viscous and uniform. The biscuit must be boiled immediately after cooking, otherwise it will not rise. Place the dough in a mold coated with butter and put it in the oven at a temperature of about 200 °C for 30-40 minutes.

Knead the dough as directed in the recipe. The finished biscuit will spring back when pressed with your finger. Carefully burn the hot biscuit with a roll and let it cool slightly. Beat the olive with condensed milk. The biscuit is heated, then, using a glass, spread with the leaked tea, cognac or other alcoholic drink. Then lubricate|smear| roll with cream. Peel the bananas, cut them into 2-4 pieces and spread them over the cream. The biscuit is re-burned into a roll. Melt the chocolate in a water bath, add milk, stir until the mixture becomes smooth. Decorate the virib with warm glaze. Let stand until the chocolate roll with banana is completely cooled, and then refrigerate for 1-2 years.

Other recipes for chocolate rolls with photos and videos

Below is another selection of recipes for chocolate biscuit rolls with cake photos.

Roll with chocolate cream

Ingredients:

• 4 servings
• preparation time 1 year.
• 200 ml 35% vershok
• 100 g peeled hazelnuts
• 100 g dark chocolate
• 100 g cucru
• 80 g boroshna
• 8 zhovtkiv
• 4 whites
• 50 g vershkova butter
• 20 g starch
• 2 tbsp. spoons of sugar powder

Before baking the chocolate cream roll following this recipe, heat the oven to 200°C.

1. Beat the zucchini so that the smells lighten and become more social.

2. Add thoroughly until it sifts and stir thoroughly.

3. Beat the whites into a paste and add starch.

4. Eat egg whites with butter Mix carefully until the mixture becomes smooth.

5. Cover the sheet with paper for the VIP And generously coat with top oil|mastil|.

6. Knead the dough, spreading it like this The Viyshov ball is approximately 1 cm high.

7. Bake the biscuit in a hot oven for 12–15 minutes, Transfer to a light towel and carefully roll into a roll, helping yourself with the towel. Then take the towel away.

8. For preparing chocolate cream For the biscuit roll, melt the chocolate in a water bath, adding 5 teaspoons.

9. Beat any leftover tops and mix with melted chocolate.

10. Stir the hazelnuts at the foot so that you get pieces of different sizes.

11. Add peas and chocolate topping and 1 teaspoon of sugar powder, mix.

12. Carefully unroll the roll And spread with chocolate cream, then roll it again and sprinkle with any leftover cucumber powder.

Biscuit roll with chocolate

Stock: cavy forte - 3 tbsp. spoons, grated milk chocolate – 170 g, eggs – 5 pcs., sugar powder – 0.75 bottles, cognac – 1 tbsp. spoon, 30% tops - 1.5 bottles, vanilla zukor - 1 teaspoon, cocoa powder.

Before preparing the chocolate roll, grease a sheet measuring 30x40 cm with butter and place it in a new oiled parchment. Place the chocolate and kava in a saucepan, put on low heat and stir (the chocolate may melt). Cool it down.

Grind the zhovtki z|iz| tsukrom, poki|doki| the butter does not thicken and does not thicken, mix with|iz| Let's taste it with chocolate and cognac. Beat the egg whites until they are dry and pour them into the chocolate in a thin stream. Pour the masa onto a sheet and flatten. Place the sheet in a well-heated oven at 15 (lower, darkened chocolate, please go back and clean it). Chocolate masa cannot be re-trimmed in the oven. Remove the deco, cover with a soft towel and put in the refrigerator for an hour. Lay a sheet of parchment on the table, about the size of a piece larger, on the bottom of the pie, sprinkle it with cocoa powder, carefully turn the deco with the pie onto the sheet and carefully remove the parchment with which the deco was lined. Beat the tops with vanilla rind, brush the surface with chocolate, roll the chocolate over the roll, lifting the edges over a piece of parchment paper to rest on. If the roll bursts, sprinkle with cocoa powder and fill with beaten tops.

Here are photos of the chocolate rolls and recipes for chocolate rolls:

Simple roll with poppy seeds and chocolate glaze

Warehouse for dough: milk – 0.25 l, yeast – 30-35 g, tsukor – 75-100 g, salt – 0.5 teaspoon, butter or margarine – 75-100 g, cardamom – 0.5 teaspoon or vanilla zukor – 1 tbsp. spoon, flour – 400–500 g; for filling for method I: poppy seed – 150 g, milk – 0.5 bottles, tsukor – 1 bottle, vershkova butter – 1 tbsp. spoon, grated zest - 0.5 lemon; cinnamon – 1 teaspoon; for filling for method II: poppy seed – 150 g, milk – 0.7 bottles, tsukor – 75 g, egg – 1 pc. or egg pan – 2 pcs., Rum essence, melted oil – 2 tbsp. spoons; for pokrittya: chocolate glaze or glaze with cocoa.

Prepare the yeast dough and let it rise. Grind the poppy seeds in a mortar or grind them in small bowls, pour in hot milk and leave to cool. Then add the zukor, melted olive oil and seasonings.

To prepare other fillings, beat the egg or egg mixture. whole, mix with|iz| Prepare poppy seeds and season with rum or rum essence. For the poppy seed filling, you can add peas, almonds, honey, jam, cocoa and chocolate.

Roll the dough into a thin ball, spread with melted butter, cover with poppy seed filling, roll into a roll and pinch the edges of the dough. Place the rolls, seam side down, on a lined sheet, crush the bits, let them rise and bake in the oven at an average temperature of 20-25 minutes. Cover the cooled poppy seed rolls with chocolate glaze.

Biscuit roll with chocolate filling

For a roll for 10-12 osib: 3 tbsp. spoons of cooked cava – 170 g grated milk chocolate – 5 eggs, divided into rounds and whites – 0.75 bottles of sugar powder – 1 tbsp. spoon of cognac - cocoa powder - 1.5 bottles of 30% tops - 1 teaspoon of vanilla zucru.

First make a chocolate roll, deco size 30x40 cm, grease it with butter and place it in new parchment, greased with butter.

Place the chocolate and kava in a saucepan, place over low heat and stir until the chocolate is melted. Cool it down.

In a secluded bowl, grind the egg mixture with the zur until the egg mixture turns white and thickens. Laugh with|iz| covered with chocolate and add|add| cognac. Beat the egg whites until stiff but not dry, and pour them into the chocolate in a thin stream. Pour the chocolate onto the sheet and smooth it out. Deco put the oven in the first place until it is well heated (up to 170 ° C) at 15 degrees or until the cupronickel knife is jammed in the chocolate, do not go back and clean it.

It is not possible to retrim the chocolate sumish from the oven. Remove the sheet, cover with a soft towel and place in the refrigerator for 1 year.

Spread a clean sheet of parchment on the table with a piece of parchment larger than the bottom of the pie, sprinkle it with cocoa powder, carefully turn the cake deco onto the side of the sheet and carefully remove the parchment that has spread onto the board. Beat the tops with vanilla zukr. Cover the top of the chocolate with beaten tops. Roll the chocolate out of the roll, lifting the edges behind the other parchment on which to lie. If the roll with chocolate filling bursts while preparing this recipe, you can sprinkle it with cocoa powder or cover it with beaten tops.

Chocolate roll with peas “Merry Little Negro”

Products:

For the test:

• 2 flasks of Boroshna,
• 2 tbsp. spoons of potato starch,
• 6 eggs,
• 1 bottle of sugar powder,
• 3 tbsp. spoons cocoa powder,
• 1 tbsp. a spoonful of rosemary or softened top oil.

For filling:

• 150-200 g vershkova butter,
• 1 bottle of sugar powder,
• 1/2 bottle of milk,
• 200 g hairy peas,
• 100 g chocolate.

Strengthen the egg whites from egg whites and beat them into a paste. Grind the zhovtki z|iz| Cucumber powder, add|add| cocoa powder and mix with beaten egg whites.

In the pan, add the mixture that has been sifted through a sieve, and the starch, and let everything sit thoroughly. The dough is ready Place a sheet on the front coated with rosemary or softened butter and place the oven in the back. Roll the roll better at a temperature of 200 °C for 40-50 minutes.

Rozm'yakshene vershkova butter|mastilo| rub s|iz| with sugar powder until a smooth paste is formed. Add some of the cleaned, scalloped and greased hairy peas, pour in hot milk and mix with the grated butter, then add the grated chocolate and mix all the ingredients well.

Apply the prepared filling evenly onto the surface of the finished chilled sponge cake, roll up the roll and decorate the beast with cream buds. To do this, fill a pastry bag with a cut-out tube with cream and place curls all over the entire roll; place a piece of peas on each curl of the cream.

Cut the finished roll into portions and serve.

Watch the video for the recipes for chocolate rolls presented on this page: