Chocolate Strawberry Roll
- For the dough
- 5 eggs
- 125 grams sugar
- 100 grams Pastry flour
- 25 grams cornstarch
- 1 splash lemon juice
- sugar (to sprinkle)
- 1 generous pinch Baking powder
- For the filling
- 250 milliliters Whipped cream
- 3 Tbsps powdered sugar
- 1 packet whipped cream stabilizer
- 200 grams Strawberries
For the dough: Preheat oven to 200°C (approximately 400°F).
Separate eggs. Beat egg whites until stiff, beat in sugar until glossy. Stir in lemon juice. Combine flour and baking powder and alternate adding to whites with egg yolks. Pour dough into a baking sheet lined with parchment paper, spread even and bake for about 10 minutes.
Remove and release onto a tea towel sprinkled with sugar. Peel off parchment and let cool covered with the towel.
For the filling: Beat cream, powdered sugar and stabilizer until stiff. Rinse strawberries, then core, quarter and fold into cream.
For the glaze: Chop both chocolates and melt each over a double boiler. Remove from heat and let cool slightly. Pour dark chocolate onto a silicone mat and spread to be the size of the cake. Top with milk chocolate. Place cake on top of chocolate. Press lightly to adhere chocolate to cake. Top cake with filling. Roll up cake, peeling the silicone mat form the chocolate as you go. Chill to set, then slice and serve.