Chocolate roll

Name: chocolate roll
Cook time: 30 min
Total time: 175 min
Yield: 8
Ingredients: 30 g butter extra to grease; 100 ml espresso coffee; 1 bar dark chocolate 200 g; 5 Eggs split; 175 g white caster sugar; powdered sugar; 1 cup whipped cream 250 ml; 3 bags vanilla sugar; 2 Trays raspberries a 125 g

A tasty recipe. The vegetarian dessert contains the following ingredients: butter (extra to grease), espresso coffee, pure chocolate (200 g), eggs (split), white caster sugar, powdered sugar, whipped cream (250 ml), vanilla sugar and raspberries (a 125 g).

Ingredients

Kitchen Stuff

oven plate (approx. 32 x 32 cm), baking paper

Directions

Grease the oven plate with butter and cover with baking paper. The butter ensures that the paper sticks well.
Put a pan of boiling water on the fire. Put the espresso and butter in a refractory bowl and place on the pan with boiling water. Break the chocolate above and let au bain-marie melt. Stir frequently.
Put the egg white in a clean, grease-free bowl and beat stiffly with a mixer.
Preheat the oven to 150 ° C. In a different bowl, whisk the egg yolks with the caster sugar into a light cream. Add the melted chocolate to the egg yolk mixture while beating. Spoon the egg white in three portions through the cream. Spoon the batter into a 2-3 cm thick slice on the baking tray and cook until about 25 minutes. The batter remains fairly soft, but may not be liquid (flat cake). Allow to cool completely in 2 hours.
Sprinkle the cake with icing sugar. Turn over on a new sheet of parchment paper and carefully remove the old sheet of parchment paper. Beat the whipped cream with the vanilla sugar. Spread the cream over it and sprinkle with raspberries. Carefully roll up using the baking paper. Sprinkle with some extra icing sugar and cut into eight slices at the table.