Roulade with chocolate mousse

Ingredients for Roulade with chocolate mousse

Instructions for Roulade with chocolate mousse

To prepare the Roulade with chocolate mousse recipe, please follow these instructions:

Dough: Here the first whipping the egg whites very stiff, mix the egg yolks with sugar, alternately and it all whipped strongly together. Eventually the two kinds of flour sifted with bagepulveret in, and the dough touch now easily together and distributed in a small roasting pan, about 30 * 40 cm, lined with well oiled foil paper. Bake on the lower Groove at 240 degrees for 8-10 min. Invert onto sugar strewn paper and foil paper is removed. Now attach the a well-wrung dishcloth over the warm cake, and above the hot roasting pan. This cool off, then later, you can easily roll the cake without the breakage. Filling: Chocolate is melted for a low heat in a thick-bottomed pan along with the the udrørte powder coffee; This cool off for a uniform mass, and then stir egg yolk in. Finally, while the chocolate mousse is still slightly warm, add the cream, there only is whipped into a thick cream, not completely stiff. Whip not more, mix only slightly, and style mousse cold. So is it easy to butter out on the cold roulade, which now rolled together on the long part, first a fixed edge, and around this rolled cake together. Placed on the join in the paper, cold, and are just going to cut into slices. Rouladen can be frozen.