Chocolate roll in the oven recipe. Chocolate sponge roll with butter cream. Step-by-step recipe with photos. Chocolate roll with butter cream and raspberries

Look at the photo, this is the consistency it should have. Carefully unroll the cooled sponge cake and spread the cream evenly over it, not reaching a couple of centimeters to the edges. Don't be discouraged if a few cracks appear along the way. We can easily disguise them later.

Using both hands, carefully roll the spread chocolate skin back into a log. Carefully trim the edges with a sharp knife and eat. You need to cut so that a neat layer of cream remains on the cut.

Gently pour the resulting ganache over our chocolate roll. I try to water so as not to touch the sides with the cream. Place it in the refrigerator for 20 minutes to allow the chocolate to set. After this, you can add fresh berries, mint sprigs on top and sprinkle it all with powdered sugar.

Look how beautiful we turned out! Before serving, cut the roll into portions. Store leftovers in an airtight container in the refrigerator. Recipe adapted from the English-language blog The pioneer woman. Many thanks to the author.

Once upon a time, back in the distant Soviet times, they sold such biscuit rolls with the foreign name “Czech”. So this roll I suggested is exactly it. I made my own, not very significant changes, which I will talk about below and which, if you want, you can remove, thereby getting exactly the “Czech” one.

How does my recipe differ from that same “Czech” one? Impregnation. It wasn't in the original. But, in my opinion, it turns out a little dry, so I decided to add it.

I have natural apple juice mixed with a tablespoon of sugar. You can just take water + sugar + lemon juice (a teaspoon). You can also add a teaspoon of cognac or brandy.

Eggs, each approximately 65 grams. As a result, I have 194 grams - the weight of three eggs.

If you have planned it in advance, then you can make a syrup that will go into the cream in the evening, take the butter out of the refrigerator - it must be softened, since it will need to be whipped, and also make an impregnation.

The size of my baking sheet is 30\36 centimeters.

About chocolate. Don't skimp on it. This must be good quality chocolate, because otherwise, when melted, it may turn into an incomprehensible dry mass, or into some kind of lumps, or melt, but it will be clear that it is not homogeneous, as if with some small pebbles. .. In short, all this happened to my chocolate. After that I only buy high cocoa content ones. This is 72%. Try not to take below 60%. Information on the packaging.

The number of servings is very approximate. To be honest, I can eat a quarter of this roll alone and be happy :)

Total cooking time – 12 hours 0 minutes
Active cooking time – 0 hours 30 minutes
Cost – average cost
Calorie content per 100 g - 356 kcal
Number of servings – 10 servings

How to make chocolate sponge roll with buttercream

Ingredients:

Wheat flour - 70 g
Cocoa powder – 15 g
Chicken egg - 3 pcs.
Sugar - 80 g for biscuit.
Butter – 130 g
Sugar - 90 g for cream.
Milk - 90 g
Starch - 10 g corn starch.
Cognac - 1 tsp.
Cocoa powder - 5 g
Black chocolate – 50 g
Butter - 25 g for glaze.
Apple juice - 70 g for soaking.
Sugar - 1 tbsp.
for impregnation

Powdered sugar - 10 g for dusting

Preparation:

Biscuit. For it, beat the eggs into a light, airy mass. This will take you approximately 8 minutes. Somewhere in the middle of beating, after 4 minutes, add 90 grams of sugar and beat further.

Turn on the oven at 180".

Line a baking tray with baking paper. Necessarily!

Sift flour together with cocoa powder. We add them to our eggs and carefully, but quite actively mix everything, moving from the edge to the center of the bowl, turning it (the bowl) around its axis.

Let's bake the dough. Baking time will vary greatly depending on your oven. My dough baked for exactly 9 minutes. If you overexpose it, it will crack when folding. To check for doneness, after about 7 minutes of baking, open the oven and lightly press the cake with your finger. If there is a dent left, it’s not ready yet. If it gradually returned to its place, then turn it off.

Take a kitchen towel, sprinkle it evenly with powdered sugar and turn the roll over onto it. Leave the roll to cool and remove the paper only after it has cooled down, before spreading the cream. By the way, it will come off perfectly by “pulling” the thin top layer behind it, which is good.

While the biscuit is cooling, make the cream. Dissolve starch in twenty grams of milk. Pour 70 grams of milk into a saucepan and add 90 grams of sugar, put on fire, bring to a boil and dissolve the sugar. Pour in starch in a thin stream, stirring continuously, and cook until thickened. Literally a minute is enough. Pour everything into a cold bowl and let cool.

Beat the butter with a mixer for about a couple of minutes. Add sifted cocoa, a spoonful of cognac and in a thin stream, without ceasing to beat, pour in the cooled milk syrup.

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Among desserts, sponge rolls occupy a special place. This delicate pastry is suitable not only for the holiday table, but also fits perfectly into everyday tea drinking. Sponge roll contains readily available ingredients and is quite simple to prepare, much easier than sponge cake. Of course, you need to know some subtleties about the cooking process, and about preparing the cream, and about assembling the product, because many novice housewives refuse to bake rolls, because thin biscuit dough often cracks and crumbles when folded. I think that after reading this publication, all your doubts will be dispelled, you can easily bake sponge cake and find out the secret to trouble-free rolling of any sponge roll. And we will bake a chocolate roll, which in Soviet times was called “Czech” and, together with the “Prague” cake, was the hallmark of the confectionery of the Moscow restaurant “Prague”. In times of total shortage, it was very difficult to buy such pastries, so the Czech chocolate roll was shrouded in an atmosphere of luxury and elitism. But the recipe quickly migrated to the home kitchen and became the property of all ordinary housewives who are partial to chocolate baking.

Other recipes with chocolate:

You will need:

For the test:

• eggs 3 pcs
• sugar 90 gr
• premium wheat flour 75 gr
• cocoa powder 15 g

For impregnation:

• water 3 tbsp.
• sugar 2 tbsp.
• 1 tbsp. cognac

• eggs 1 pcs (yolk)
• premium wheat flour 15 g
• milk 150 ml
• sugar 40 gr
• vanilla sugar 5 g
• chocolate 45 gr
• butter 82% 100 gr
• cognac 1 tsp

The cream is also prepared before baking the biscuit.

cream cheese cream.

For Mascarpone cream:

• mascarpone 250 ml
• cream 33% 250 ml
• powdered sugar 2-4 tbsp.

For chocolate glaze:

• chocolate 75 gr
• butter 50 g

Step-by-step photo recipe for making chocolate roll:

Beat the eggs until foamy, gradually add sugar, beat for at least 10-15 minutes until fluffy and volume increases by 2.5-3 times and the sugar is completely dissolved.

Brush the edges of the roll with cream and sprinkle with biscuit crumbs.

Wrap the roll in the same paper and put it in the refrigerator for at least 3-4 hours (overnight is possible).

Prepare the chocolate frosting (recipe above). Pour the hot glaze over the top of the roll. I wait for the glaze to cool a little and thicken. I spread the glaze onto the roll with a spoon, forming a beautiful pattern.

Let the glaze harden and the roll is ready!

Biscuit rolls are a great alternative, especially for small families!

Enjoy your tea! Good with coffee too!

Other recipes with chocolate:

Chocolate roll. Brief recipe.

You will need:

For the test:

• eggs 3 pcs
• sugar 90 gr
• premium wheat flour 75 gr
• cocoa powder 15 g

For impregnation:

• water 3 tbsp.
• sugar 2 tbsp.
• 1 tbsp. cognac

The impregnation and cream for the roll must be prepared in advance.

For impregnation, heat the water, add sugar, heat and stir until the sugar dissolves. Wait for the syrup to boil, remove the foam that has formed on the surface, and remove the saucepan from the stove. Add alcohol to the cooled syrup: cognac, whiskey, rum. If children will eat the roll, do not add alcohol.

For the chocolate custard:

• eggs 1 pcs (yolk)
• premium wheat flour 15 g
• milk 150 ml
• sugar 40 gr
• vanilla sugar 5 g
• chocolate 45 gr
• butter 82% 100 gr
• cognac 1 tsp

Remove the butter from the refrigerator in advance so that it is at room temperature.

Grind the yolk with sugar in a bowl until white, add 50 ml of milk, stir. Add flour, stir until smooth. Heat the remaining milk in a saucepan until almost boiling. Pour hot milk little by little into the yolk mixture and stir. Pour the resulting mixture back into the saucepan, put it on the fire and, stirring constantly with a whisk, bring until thickened. Remove from heat, add chocolate broken into pieces and stir until smooth. Transfer the custard base to a clean bowl, cover with cling film “in contact” and cool to room temperature. Beat the butter until pale and fluffy. Continuing to beat, gradually add the custard base and cognac. If children will eat the roll, do not add alcohol.

This roll can be prepared not only with custard. Most often I cook something that is easier to prepare, but no less tasty. cream cheese cream.

For Mascarpone cream:

• mascarpone 250 ml
• cream 33% 250 ml
• powdered sugar 2-4 tbsp.

Whip the cream with powdered sugar. Stir the mascarpone with a spoon and gradually add cream. Whisk.

For the glaze:

• chocolate 75 gr
• butter 50 g

The glaze is prepared immediately before frosting the finished roll.

Melt the chocolate and butter in a water bath, stir until smooth. Do not bring to a boil.

Preparing the roll

Mix and sift flour and cocoa.
Beat the eggs until foamy, gradually add sugar, beat for at least 10-15 minutes until fluffy and volume increases by 2.5-3 times and the sugar is completely dissolved.
Add flour mixed with cocoa - it is better to sift it again into a container with beaten eggs. Using gentle folding movements, with help. whisk or spatula, knead the biscuit dough.
Immediately after kneading, pour the dough onto a baking tray lined with baking paper and smooth it out.
Bake in a preheated oven at 180° C for 12-14 minutes.
Remove the cake from the oven and immediately trim the edges. Save the scraps; crumbs from them will be needed to decorate the edges of the roll.
Place a clean sheet of baking paper on the surface, sprinkle it with powdered sugar, and place the sponge cake on it (upper side down). Without removing the paper on which it was baked, cover the sponge cake with a wet and well-wrung out towel. Leave to cool completely for 15-20 minutes.
When the cake has cooled, remove the towel and top paper. Soak the sponge cake with the mixture.
Set aside 1 tbsp. cream for greasing the sides of the roll.
Grease the sponge cake with cream.
Using the bottom sheet of paper, roll the biscuit into a loose roll: carefully tear the paper off the biscuit and roll, pushing the paper from below.
Brush the edges of the roll with cream and sprinkle with biscuit crumbs.
Wrap the roll in the same paper and put it in the refrigerator for at least 3-4 hours (overnight is possible).
Melt the chocolate and butter in a water bath, stir until smooth. Do not bring to a boil. Pour the hot glaze over the top of the roll.

In contact with

Today I want to show you how to prepare it, the recipe of which will not cause difficulties even for a young housewife. This is not only quick to prepare, but also very tasty. As a filling for the roll, I suggest making butter cream based on condensed milk and butter. You can add a little cocoa powder to the cream itself, so the roll will become completely chocolate.

You can grease the sponge cake with any other cream you like, and use the sponge cake recipe as the basis for the roll. In addition, to fill a chocolate roll, you can use not only cream, but also any thick jam, jam, confiture or marmalade.

Now let's see how to cook sponge chocolate roll with butter cream step by step.

Biscuit ingredients:

• Eggs - 4 pcs.,
• Sugar - 5 tbsp. spoons,
• Soda - 1 teaspoon,
• Sunflower oil - 3 tbsp. spoons,
• Vinegar - 1 teaspoon,
• Cocoa - 2-3 tbsp. spoons,
• Flour - 100 gr.
• Salt - a pinch.

For impregnation:

• Water - 100 ml.,
• Sugar or honey - 2 tbsp. spoons,

Buttercream Ingredients:

• Butter – 1 pack,
• Condensed milk – 5 tbsp. spoons

Chocolate sponge roll with butter cream - recipe

The preparation of this chocolate sponge cake with buttercream will consist of three stages. At the first stage we will prepare butter cream with condensed milk, at the second - chocolate sponge cake. The third stage will be assembling the cake. Place butter and condensed milk in a bowl.

Beat with a mixer until smooth. Place the finished buttercream in the refrigerator while the sponge cake is prepared; it will harden slightly and become thicker. To prepare the chocolate sponge cake, beat four chilled eggs into a bowl.

Add sugar and a pinch of salt.

Beat sugar and eggs with a mixer until fluffy white foam is obtained.

Sift the wheat flour into the bowl containing the liquid biscuit ingredients.

Quench the soda with vinegar.

Using a whisk or mixer, stir the liquid into the flour until any lumps of flour dissolve. Pour vegetable oil into the biscuit dough.

Mix the dough again. Add cocoa powder. To get a sponge cake with a beautiful dark brown color, it is recommended to use dark cocoa rather than the usual light brown, or increase the amount of the latter.

Chocolate biscuit dough is ready. Cover the form with parchment and grease with sunflower oil. The size of the mold is 24 by 29 cm. The thickness of the biscuit dough layer should be approximately 1 cm.

Place the pan on the middle shelf of the oven, heated to 190C. Bake for 10 minutes.

Place the finished biscuit (along with the paper on which it was baked) onto a board spread with a towel. In the final cross-sectional photograph of the sponge roll, you can clearly see that the sponge cake turned out to be dark brown, dense and slightly moist.

Adjusting it with a towel, roll it into a roll. You should roll the biscuit into a roll immediately after removing it from the oven, since once it cools down, it will become less flexible and will crack during wrapping.

After 15 minutes, when the chocolate sponge cake has cooled, you can apply cream to it, but before that you need to lubricate it with impregnation. For impregnation, dissolve honey or sugar in warm water. Use a pastry brush to brush the roll.

Unwrap the chocolate sponge cake. Remove the parchment from it. Next, coat it with butter cream.

I would like to draw your attention to the fact that you should not apply a lot of cream. I went a little overboard with the amount, as you can see in the photo. Roll it up. Sprinkle with powdered sugar. In addition to powder, you can decorate with hot chocolate, or grease it with a small amount of cream and sprinkle with nuts or grated chocolate.

Place the biscuit in the refrigerator for 2-3 hours. During this time the cream will harden and chocolate roll with butter cream You can cut it beautifully. Enjoy your tea. I will be glad if you liked this chocolate roll recipe.

Chocolate sponge roll with butter cream. Photo

Chocolate roll can be purchased at any time in the store. However, it will be better if you prepare such a sweet product yourself. After all, this way you will get not only a very beautiful, but also a delicious, delicate dessert.

There are actually many different ways to make a chocolate roll. We decided to present you only simple and accessible recipes.

Chocolate roll: step-by-step recipe

The tastiest and most tender product is made from biscuit dough. It can be done in different ways. Let's consider the classic version. For it we will need:

• high fat sour cream - 180 g;
• light sugar, not very coarse - 250 g;
• premium flour - one glass;
• medium-sized chicken eggs - 4 pcs.;
• cocoa - 4.5 large spoons;
• soda (quench with table vinegar) - an incomplete small spoon;
• refined oil - for lubricating the mold;
• dark chocolate - 2 bars (for filling);
• butter - 45 g (for filling);
• whole milk - 5 large spoons (add to filling).

Making biscuit dough

The chocolate roll, the recipe for which we are considering, is prepared quite quickly. But before baking it in the oven, you should knead the dark mixture. To do this, the egg yolks are thoroughly ground together with sugar, rich sour cream is added and left aside. Then beat the chilled whites vigorously (with a mixer) and place them on top of the previously prepared mass. After this, slaked soda, cocoa and wheat flour are added to the ingredients.

Having received a homogeneous chocolate dough, begin its heat treatment.

Form and bake the base for the roll

The chocolate roll should be baked on a large rimmed baking sheet. To do this, grease it thoroughly with oil (you can line it with baking paper) and pour out the entire base. The dough should be evenly distributed over the sheet. If this does not happen, we recommend using a wide spatula or a knife with a blunt end.

After the described steps, the baking sheet is sent to a preheated oven. At a temperature of 190 degrees, the dough is baked for half an hour. During this time, it should be completely cooked, become fluffy, soft and tender.

Preparing the filling

The chocolate roll can be made with any filling. We decided to use frosting. To prepare it, two dark chocolate bars are broken into pieces and placed in a bowl. Then the butter is sent there and the ingredients are placed on a very low heat (a steam bath is possible) and heated slowly.

The heat treatment of chocolate is carried out until it completely melts and forms a dark, thick and sweet mass.

Forming the product

The chocolate roll must be formed very quickly. To do this, remove the finished base from the oven and immediately carefully lift it with a spatula so that it completely moves away from the baking sheet. Then the hot sponge cake is coated with hot glaze and rolled into a tight roll.

Place the product on a flat plate, seam side down, and cool it at room temperature. After this, the roll is sent to the refrigerator, after cutting off the ugly edges.

How to serve for a family dinner?

As you can see, the chocolate roll, the photo of which is presented in this article, is easy and simple to prepare. After the product has hardened in the refrigerator, it is transferred to a beautiful cake pan and sprinkled with powdered sugar. In this form, the roll is presented to the table and then cut into pieces no more than two centimeters thick. Having distributed the dessert into saucers, it is served to guests along with a cup of tea.

Making a delicious chocolate roll with cream

As mentioned above, you can prepare sweet roll at home in different ways. The classic version was presented above. Now I would like to tell you about how to make a festive dessert with condensed cream. For this we need:

Knead chocolate dough

The chocolate biscuit roll with condensed cream turns out to be very soft and literally melts in your mouth. This dessert is good to serve at the holiday table instead of the usual cake. But before baking it in the oven, you should knead the base. To do this, grind egg yolks and sugar, and then add ½ can of condensed milk to them. Next, beat the whites separately until stable peaks form and place them on top of the previously prepared sweet mass.

By adding cocoa (4 large spoons) and wheat flour to the ingredients, you get a viscous and dark dough.

The process of forming and heat treating the cake

To bake a chocolate roll, use a wide and not very deep form (for example, a baking sheet). The dishes are greased with oil, and then all the dough is poured out. Having distributed it evenly over the sheet, the base is placed in a heated cabinet.

The chocolate biscuit cake is baked for 27 minutes at 200 degrees.

Preparing the cream

Condensed cream for chocolate roll is easy and simple to prepare. Soften the butter at room temperature and then beat it vigorously with a mixer. After adding the leftovers and cocoa to the cooking fat, it continues to be stirred for some time. The result is a lush and airy dark-colored cream.

How should it be formed?

Usually the chocolate roll is formed while hot. However, placing condensed cream on a cake that has not yet cooled is highly recommended. To do this, remove the finished product from the oven and lift it with a spatula. So that the cake cools a little, but does not break into pieces, it is soaked in a small amount of syrup. Then the product is smeared with cream and rolled into a roll.

Decoration process

Once formed, it is moved onto the cake pan, seam side down. First, unsightly edges are cut off from the roll. Then its surface is generously greased with the remainder of the condensed chocolate cream, after which it is generously sprinkled with almond slices. In this form, the product is sent to the refrigerator. After a couple of hours, when the cake is soaked in sugar syrup and condensed cream, it can be safely presented to the festive table.

How to serve it to guests?

After leaving the homemade roll in the refrigerator, it is taken out and presented to guests. Having cut the product into portioned pieces, they are distributed on plates and served to the table along with a cup of tea.

It should be noted that a properly prepared chocolate roll is not comparable to the one sold in the store. It is very tasty, soft, tender and melts in your mouth.

Let's sum it up

Now you know how to prepare chocolate roll at home. It can be made not only according to the above recipes, but also in other ways. For example, someone prepares a cake based on kefir or milk, while others even use mayonnaise. It should also be noted that as a cream for such a dessert you can use jam, marmalade, fresh fruits and berries, (or sour cream) with sugar, etc. In any case, whichever of the presented methods you choose, you will definitely succeed A delicious homemade dessert that you simply cannot refuse.