- semisweet chocolate - 1 cup
- coffee - 1/4 cup
- eggs - 7 pieces (separated)
- sugar - 1 glass
- fatty cream - 1 glass
- of powdered sugar - 2 items. spoons
Preheat the oven to 175 degrees. Line the baking tray with parchment paper. Melt the chocolate with coffee or water in a heat-resistant bowl over a saucepan with boiling water, stirring until smooth. Allow to cool completely. Beat together yolks and sugar with a mixer at medium speed, about 3 minutes. Reduce the speed to low and slowly add the chocolate mixture while continuing to whisk. Beat the whites in a bowl. Gently add to the chocolate mixture using a rubber spatula. Put the dough on a baking tray. Bake for 20 minutes. Let cool for about 10 minutes. Sprinkle the cocoa. Remove parchment and allow to cool for at least 1 hour. Whip the cream and powdered sugar. Evenly distribute the mass on the top of the dough, leaving the 2-cm border at the edges, and tightly roll into a roll. Lay the roll on a baking sheet and refrigerate for at least 1 hour or overnight. Lightly sprinkle with cocoa. Rolls can be stored in the refrigerator for up to 3 days.
Servings: 10