Chocolate roll with whipped cream
Description
Tender sponge cake soaked in whipped cream filling and decorated with chocolate glaze. This dessert looks very festive and tastes just as good as sophisticated pastries. While still warm, wrap the finished sponge cake in a towel, then carefully unwrap and spread with cream. Perform these steps gently and slowly to prevent the cake from breaking apart.
Instructions
- 1
Step 1
1. Brush the parchment paper with vegetable oil and sprinkle with a tablespoon of cocoa powder, then place on a baking sheet.
- 2
Step 2
2. Mix the flour, cocoa, and salt. In a double boiler, combine the eggs, sugar (2/3 cup), and vanilla extract; whisk everything together, then remove from heat.
- 3
Step 3
3. Pour the mixture into the bowl of a mixer and beat at high speed until a fluffy, light mass forms (5-10 minutes).
- 4
Step 4
4. Add half of the cocoa and flour mixture to the mixer bowl and gently stir with a spatula.
- 5
Step 5
5. Add the second part of the flour mixture and mix again by hand. Melt the butter, let it cool, then add it to the dough.
- 6
Step 6
6. Pour the batter into the prepared pan and spread it into an even layer.
- 7
Step 7
7. Bake the cake layer in a preheated oven at 230 degrees for 6-7 minutes, then leave it in the mold for another 2-3 minutes.
- 8
Step 8
8. Place a clean kitchen towel on the table and sprinkle it with cocoa powder.
- 9
Step 9
9. Transfer the cake from the baking sheet to a towel, carefully roll it up into a log, and let it sit for 1 hour.
- 10
Step 10
10. Whip 1 cup of cream, then add the remaining sugar and mint extract. Unroll the cooled cake layer and spread the prepared cream over it.
- 11
Step 11
11. Roll up the jelly roll again, wrap it in parchment paper, and refrigerate for 30 minutes.
- 12
Step 12
12. Heat the remaining cream and mix with chocolate, pour the prepared mixture over the roll, decorate as desired, and wait until set.