Nut roulade with chocolate filling

Ingredients for Nut roulade with chocolate filling

Instructions for Nut roulade with chocolate filling

To prepare the Nut roulade with chocolate filling recipe, please follow these instructions:

Start with the filling: melt the chocolate in the cream together with soluble coffee. Let the mixture cool and style it in the fridge 2-3 hours or overnight.

Roulade bottom: make a form of baking paper approximately 25x40 cm on the baking plate. Brush the mold with melted butter. Mal nuts through almond grinder or getting them in blender or food processor. Beat the whole eggs and sugar is thick and foamy. Turn the painted nuts, potato flour and baking powder gently in. Divide the batter in papirsformen.

Behind the roulade bottom approximately in the middle of the oven at 200 degrees for 8-10 minutes.

Turn the roulade bottom out on a piece of sugar strewn paper. Deck immediately with a damp Tea towel and let the bottom be completely cold.

Whip the cream stiff and favor it over chocolate roulade bottom.

Unroll rouladen together on the long part. Butter a thin layer of apricot jam in addition to rouladen. Marcipanen roll out between two pieces of plastic film and serve rouladen with it. Melt the chocolate and splashing it on through a paper cone. Decorate with gold dust.