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Chocolate Roll with Raspberry Filling

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Chocolate Roll with Raspberry Filling

Chocolate+Raspberry, especially if it's dark chocolate, the enjoyment is guaranteed to everyone, even those who do not tolerate dark chocolate - a personal experience, I favor the milk chocolate. The recipe comes from the book 60 Best Chocolate Recipes - winter 2012. This roll will decorate any event and will be a perfect dessert for the whole family.


Cooking time- Number of servings-

Ingredients for Chocolate Roll with Raspberry Filling




Step-by-step instruction of cooking Chocolate Roll with Raspberry Filling


Step 1

1. Melt the chocolate with 2 tablespoons of warm water. Allow to cool to room temperature.


Step 2

2. 9 egg yolks beat until pale yellow on medium speed, when the yolks start to thicken, 3 to 5 minutes, add 1/2 stack. sugar and whisk until bright yellow color, and to thicken, 2 minutes.


Step 3

3. On low speed, beat with a mixer, the chocolate.


Step 4

4. Add cocoa and salt and stir, do not beat.


Step 5

5. 9 protein mix on high speed for 30 seconds until they increase in volume. Increase speed of mixer and add 1/2 stack. sugar rain, beat 3 minutes until soft peaks form. 1/2 weight of proteins mix, do not whip, the chocolate dough to the same color, then mix the other half until smooth.


Step 6

6. Protiven grease with oil, cover with paper, grease paper with butter and sprinkle with flour. Pour in the batter. Bake for 22-25 minutes at 180C.


Step 7

7. While the loaf is in the oven, prepare a towel, sprinkle with cocoa, coating completely towel. Hot roll, turn on the towel, remove the paper and wrap the roll. Allow to cool completely.


Step 8

8. Filling: Prepare a pot of boiling water. In bowl combine 2 protein, 1/2 sugar and a whisper of salt and mix lightly.


Step 9

9. Put the bowl into a pot of boiling water, boiling water should be to the level of proteins. Beat with a mixer proteins 90 seconds.


Step 10

10. Remove proteins with boiling water and beat with a mixer for 3 minutes, before cooling and thickening proteins.


Step 11

11. On medium speed of mixer,add tablespoons of butter at room temperature.


Step 12

12.On low speed of mixer, add the raspberry liqueur, I have juice frozen raspberries.


Step 13

13. In casseroles connect cream, sugar, 1/2 Cup water, and cocoa. Bring to boil, reduce heat and simmer for 8-10 minutes, stirring, until thick.


Step 14

15. The cooled roll to expand and lubricate the protein, add raspberries as desired and wrap in a roll.


Step 15

16. Skip the glaze through a sieve.


Step 16

17. To pour our roll icing.


Step 17

Bon appetit!