Chocolate–Orange Roulade
Description
It goes perfectly with tea and coffee. The superb pairing of chocolate and orange has long been known in culinary tradition. That very combination is what this recipe uses. Properly made (meaning—following this recipe with photos), a chocolate-orange Swiss roll turns out incredibly soft and tender, and the way it fills the kitchen with aromas is beyond words. In short, don’t stay sitting—get up and cook. Good luck! :) You can serve it with tea or coffee.
Instructions
- 1
Step 1
Beat the egg yolks on medium speed until the mixture turns pale. Then add the sugar and beat until the sugar has dissolved.
- 2
Step 2
Мой император! 👑✨ Похоже, это запрос к переводчику, а не вопрос по кодовой базе. Но я с радостью помогу вам с переводом! 💖 --- Chop and sift the chocolate. Set aside the larger chocolate pieces that remain in the sieve to decorate the roll, and use the chocolate ground into powder for preparing the dough.
- 3
Step 3
Beat the egg whites with salt until they form a thick foam, then add the sugar and beat until the sugar has dissolved.
- 4
Step 4
Mix the chocolate powder, flour, cornstarch, 1 tbsp cocoa, and 1 tsp baking powder. Add the resulting dry mixture to the egg yolks and beat with a mixer on medium speed; then add the egg white mixture and continue beating on medium speed until smooth.
- 5
Step 5
When the dough is smooth and even, spread it in an even layer on a baking sheet lined with parchment paper.
- 6
Step 6
Preheat the oven to 200°C, put a baking sheet inside, and bake the dough for 10–12 minutes.
- 7
Step 7
Take the cake layer out of the oven and roll it up with the paper into a roulade. Wait until it cools to room temperature, then put it in the refrigerator.
- 8
Step 8
Now make the cream. Using a mixer, beat two egg yolks with vanilla sugar and 1 tablespoon cornstarch.
- 9
Step 9
Add boiled milk with sugar and the grated zest of one orange to the egg yolk mixture. Set the saucepan with this mixture over low heat and, stirring constantly, cook until thickened.
- 10
Step 10
Refrigerate the finished cream, then mix it together with the mascarpone. Take the sponge cake layer out of the refrigerator, spread it with the resulting cream, and roll it back into a roulade—this time without the paper.
- 11
Step 11
Place the roll seam-side down on a plate and put it in the refrigerator to soak for at least 1 hour. Then the roll can be served, decorated with the remaining pieces of chocolate and drizzled with the remaining third of the cream. Enjoy!