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Chocolate — Red roll

Chocolate — Red roll.

Dessert recipes with photos simple and delicious

This gorgeous roll — a real temptation not only for chocolate lovers, but also for the strict diet adherents. None of your guests will not stand not to take another slice of this delicacy.

Cracks — no problem.
Classic cake for the traditional chocolate roll on the flour can be folded easily and cracks, but this recipe you will prepare, rather chocolate mousse without flour, instead of the test. It is somewhat more difficult to roll, but the procedure will facilitate the wet towel, which should cover the cake is ready, until it is cool. However, be prepared for the fact that crack will still appear. Ready roll with cream can be so neat and beautiful as you think, but do not worry — you will cover it with a thick layer of chocolate glaze that hides even deep cracks.

Prepare in advance.
Roll can be completely covered with glaze and cook in advance and store in refrigerator or freeze. Remove the roll from the refrigerator about an hour before feeding it to make it easier to cut into slices. If the product is frozen, let it thaw completely within 4 — 5 hours at room temperature or longer — in the refrigerator. Leaflets and rosettes of lipstick can also be prepared in advance, but it is better to decorate them a ready to feed roll as sugar fondant absorb moisture, is soft and lose shape decor.

Recipe for 8-10 servings.
preparation time: 1 hour.
cooling time: 1 — 2 hours.
Preparation time: 20 minutes.
Pour Time Glaze 30 — 45 minutes.
The temperature of the oven: 180 ° C.

Ingredients:
To roll:
150 g of dark chocolate (chopped);
5 eggs (yolks separated from the whites);
150 g golden sugar + for dusting;
2 tbsp. l. cocoa powder.
For the chestnut cream:
200ml whipping cream;
4 tbsp. l. ready sweetened chestnut puree.
For the chocolate glaze:
200 g of dark chocolate (chopped);
75 g of butter.

For decoration:
White chocolate and sugar fondant.

For the leaves:
rosettes of sugar fondant with chocolate;
powdered sugar for rolling.

How to cook and bake a loaf, as well as to make the cream.

1. Preheat the oven to 180 ° C. Place a receptacle with chocolate on a hot water bath. Melt it and stir to get a smooth mass. In a large bowl, whisk the egg yolks with the sugar in a thick light cream. Sift cocoa powder, add the melted and cooled chocolate mass was mixed gently to homogeneity.
2. Separately, whip the whites until persistent vershinok. Admixed with the chocolate mass is first 1 tbsp. l. proteins, and then enter the rest.

3. Pour the chocolate mass in the form, level paddle. Bake for 20 minutes until the mass has hardened only slightly. Sprinkle a sheet of baking paper fine sugar. Leave the cake in the form of 10 minutes, then invert onto a sheet and remove the paper on which it was baked. Cover with another sheet of paper and a damp kitchen towel. Allow to cool.
4. For the cream, whisk the cream, they began to keep the shape. Add the chestnut puree and whisk again until a thick mass.
Glazing and decoration roll.

5. Trim the edges of the cake on all sides. Make cuts on the long side, stepping back from the edge 2.5 cm, without cutting through (so it will be easier to fold into the cake roll). Spread the chestnut cream, leaving the sides of 1 cm rim and set aside a little cream for decoration.
6. Take the exit roll, starting with the notched side, helping himself to the paper, which has a cake. Put on a dish. Melt the chocolate with the butter and stir. Let cool until the consistency when you can spread the icing.

7. Roll out the white sugar and the chocolate fondant into a thin layer.
Cut the leaves with the help of molds. With a knife make sheets of paper on the veins and place them on a rolling pin, so that they have retained a curved shape in the process of drying.
8. Spread chocolate glaze roll an even layer using a knife-blades. The remaining cream fill the pastry bag and place in the form of spirals on the two open ends of the roll. Garnish with leaves and rosettes of sugar fondant.

Chocolate - Red roll

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