- semisweet chocolate - 180 grams
- water or strong coffee - 3 Art. spoons
- eggs large - 6 pieces (room temperature)
- sugar - 2/3 Cups
- salt - 0.25 teaspoons
- cocoa - 2 Art. spoons
- fatty cream - 1 glass (per cream)
- powdered sugar - 2-3 Art. spoons (for cream)
- extract of vanilla - 0.5 teaspoons (per cream)
1. Preheat the oven to 175 degrees. Lubricate with a butter or vegetable oil pan. Wipe with a piece of waxed or parchment paper. Melt the chopped chocolate with water or coffee in a small saucepan over very low heat until it melts. Remove from heat and mix until mass is uniform. Cool slightly. 2. Beat the yolks in a bowl with a mixer. Add sugar gradually and continue to whisk. Gently add the chocolate mixture and whisk until smooth. 3. In a clean bowl, beat the egg whites with salt. Add 1/4 egg whites to the chocolate mixture, mix, then add the remaining proteins in three sets. 4. Pour the dough into the prepared mold and level the surface. Bake in a preheated oven for 15 minutes. Allow to cool for 10 minutes, cover with a slightly damp towel. 5. Sift 1 tablespoon of cocoa onto the top of the dough and cover with a towel. Turn over and gently peel off the layer of parchment paper. Sift the remaining tablespoon of cocoa onto the dough. 6. Using a towel, roll the dough into a roll so that the towel is inside. Let the dough cool down in this position. 7. Whip the cream with sugar powder and vanilla extract. Carefully unfold the chocolate roll and remove the towel. 8. Evenly lubricate the dough with cream. Again wrap the roll and lay it on the serving dish, suture down. Cut the roll into thick slices, about 2.5 cm, and serve immediately. Roll is best used on the first day.
Servings: 8-10