Chocolate Biscuit Roll
Baking and Desserts • European
Description
Chocolate Biscuit Roll
Ingredients
- Whole egg 8 pieces
- Egg white 4 pieces
- Sugar 5 oz
- Salt a pinch
- Vanilla salt 1 tablespoon
- Wheat Flour 0 oz
- Cocoa Powder 0 oz
- Starch film 0 oz
- Liqueur 1 tablespoon
- Cream 5 oz
Step-by-Step Guide
Step 1
Prepare the biscuit mixture. Whisk the yolks with half of the sugar and one tablespoon of vanilla sugar until well combined. Gradually sift in the cocoa, flour, starch, and salt, continuing to mix with a mixer. In a separate non-greased (glass or metal) bowl, whip the egg whites with the remaining sugar until stiff peaks form. Gently fold the egg white mixture into the prepared cocoa mix with a spatula until smooth.
Step 2
Bake the cake layer. Preheat the oven to 435°F. Line a baking tray with parchment paper (or a baking mat). Evenly spread the biscuit mixture onto the tray with a spatula and bake in the oven on the top rack for 8-10 minutes, depending on the height of the cake layer. Do not open the oven for the first 5 minutes! Check for doneness with a toothpick. Remove the cake and, flipping the tray, place it on a table lined with a damp towel. Carefully peel off the baking paper, cover the cake with another damp towel to cool completely.
Step 3
Roll it up. Once the cake has cooled, trim the edges if necessary. Sprinkle it with liqueur. Evenly spread the cream (or whatever filling you desire) over the cake and roll it up.
Step 4
Decorate. You can use the remaining cream for decoration, and chocolate crumbs would make a great addition.
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