Roll "Czech"

Ingredients

For biscuit:

Flour - 75 g
Cocoa - 15 g
Sugar - 80-90 g
Eggs - 3 pcs.

For cream:

Butter - 130 g
Sugar - 90 g
Milk - 90 g
Starch (I have corn) - 13 g
Cocoa - 5 g
Cognac - 1 tsp.

For azure:

Dark chocolate - 50 g
Butter - 30 g

For impregnation, if desired:

Apple juice - 80 g
Sugar - 1 tbsp. L.

Preparation:

1. Turn on the oven for 180 ".
2. Dobela beat eggs with sugar (I took 80, because she turned over on a towel with powder). For about 5 minutes I beat eggs, add sugar and continue to beat for a few more minutes.
3. Add the sifted flour and cocoa, gently mix with a spatula (intensively, from the edge to the middle) and pour into a mold covered with baking paper.
4. Align. Bake for about 8-11 minutes. Do not overdo it, otherwise it will dry up and it will break with twisting.
5. Open the oven after 8 minutes and lightly (!) Press a finger on the dough. If you see that the dough rises back - it's ready.
6. Towel the towel with sugar powder (10 g) and turn the biscuit, remove the paper, roll it straight with a towel and let cool.
Cream.
7. Gram 20-30 milk mixed with starch, the rest boil and a thin trickle, stirring all the time, pour starch milk.
8. Cook until thick, literally a minute. Stir all the time. Switch off and cool down. Chocolate with butter melt and put the chill. Oil the beater.
9. Add a starch, sweet milk, then cognac in a few turns and beat it all up. Sponge cake, evenly soak with apple juice (stir in it a tablespoon of sugar), distribute the cream - at the beginning of the layer more, by the end less - twist the roll and cover with chilled chocolate. Put in the refrigerator for a couple of hours.





Bon Appetit!