Preparation:
- Make the crust:
Beat the eggs and sugar until light and fluffy.
Add the sifted flour, cocoa, baking powder, and pinch of salt.
Stir gently from the bottom up so as not to deflate the mixture. - Baking:
Pour the batter onto a rectangular baking pan (30x40 cm) lined with parchment paper.
Bake in a preheated oven at 180°C (350°F) for 10–12 minutes.
The roll should remain soft. - Shape the roll:
As soon as it's baked, turn the cake out onto a clean, slightly damp cloth.
Remove the parchment paper and roll it up gently.
Let it cool like this, so it holds its shape. - Make the buttercream:
Beat the soft butter with the icing sugar and vanilla, then add the milk little by little until you obtain a smooth and velvety cream. - Filling:
Carefully unroll the cooled crust and spread the buttercream evenly over the entire surface.
Roll it up carefully again and wrap in plastic wrap.
Refrigerate for at least 1 hour. - Chocolate coating:
Melt the dark chocolate and cream in a double boiler (or in the microwave).
Pour the ganache over the chilled roll and smooth it out with a spatula.
Decorate with chocolate sprinkles or shavings, then refrigerate for 30 minutes.
🍰 Tip:
Serve your chocolate roll with buttercream chilled, cut into thick slices.
It will keep in the refrigerator for up to 3 days... if you manage to keep it! 😄
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