Chocolate pancake roll with cream
Description
The roll turns out very tender, not dry, and moderately sweet. Ricotta adds a pleasant tanginess to balance the sweetness. The addition of dark chocolate keeps the roll from becoming overly sweet. If desired, the roll can be topped with nuts or coconut flakes.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making chocolate pancake rolls with cream.
- 2
Step 2
Break the eggs into warm milk, add salt, sugar, and pour in the vegetable oil. Mix everything well until smooth.
- 3
Step 3
Sift the flour with the baking powder into the mixture and add the cocoa powder. Mix well with a whisk until a smooth batter forms.
- 4
Step 4
Fry pancakes from all the dough in a vegetable oil-greased pan over low heat.
- 5
Step 5
Pass the ricotta through a fine sieve, then combine with the cream and powdered sugar. Beat until smooth and fluffy.
- 6
Step 6
Melt the chocolate in a double boiler, add it to the cream, and beat everything again thoroughly.
- 7
Step 7
Spread cream on each chocolate pancake.
- 8
Step 8
Arrange the pancakes overlapping in a single row.
- 9
Step 9
Roll the pancakes into a tight roll. Wrap in foil and refrigerate for 3 hours.
- 10
Step 10
Melt the chocolate in a water bath, pour it over the roll, and let it set. Then serve.
- 11
Step 11
Done.