Chocolate Roll

Chocolate Roll
2 h.


for 1 serving
For the batter
6 Egg yolks
75 grams Sugar
2 teaspoons grated Lemon peel
4 Egg whites
80 grams Pastry flour
For the filling
250 grams Couverture
250 grams Butter
125 grams Powdered sugar
2 centiliters Cognac
For the garnish
Maraschino Cherry
Chocolate leaf
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Preparation steps

Step 1/8

For the batter: Beat yolks, 1 tablespoon sugar and lemon zest until fluffy.

Step 2/8

Beat egg whites with remaining sugar until stiff and fold into egg yolk mixture, then fold in flour.

Step 3/8

Spread batter on a greased baking sheet and bake in an oven preheated to 180°C (approximately 350°F) for about 12 minutes. Remove, let cool slightly, release from pan onto a tea towel dusted with sugar. Peel off parchment and cover with a damp tea towel.

Step 4/8

Coarsely chop chocolate and melt over a double boiler, then let cool slightly.

Step 5/8

For the filling: Beat butter and powdered sugar until foamy, remove 4 tablespoons and set aside. Stir chocolate and cognac into remaining butter mixture. 

Step 6/8

Spread filling onto cake and roll up with tea towel.

Step 7/8

Pour reserved butter mixture into a piping bag with a star tip, then sue to decorate roll as desired. 

Step 8/8

For the garnish: Top roll with cherries and chocolate flakes. Slice and serve.