Chokoladeroulade

Ingredients for Chokoladeroulade

Instructions for Chokoladeroulade

To prepare the Chokoladeroulade recipe, please follow these instructions:

The oven is preheated to 200 degrees C. Alm. oven. Bottom and sides in a roulade form (23 x 30) brush with melted butter. Bottom lined with baking paper; Butter the paper.

Beat the eggs into a small bowl and whip them with 90 g of sugar with electric mixes for 8 minutes or until the cream is thick and creamy. Sift flour and cocoa powder together and turn it into the egg mass with a metallic. Distribute the dough evenly into the mold. Bake for 12 min.

Meanwhile, put a clean dish on the kitchen table, put a sheet of baking paper over and dry the rest of the sugar over it. When baking the cake, immediately return it to the baking paper and roll it together with the long side paper. Let it rest on a grate for 5 minutes, then gently roll out and cool to room temperature.

Whip cream, flour and vanilla essence. Spread the whipped cream over the cooled cake, approx. 1 cm from the edges. Roll the cake together again using the baking paper. Lay the roulade with the joints down on a dish, cover and put it in the refrigerator for 30 minutes. Sprinkle with flour, before cutting into slices and served.