- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons flour
- a pinch of salt
- esenta de rom
Chocolate ganache cream:
- 200 gr dark chocolate
- 200 ml liquid cream
Preparation time: less than 60 minutes
RECIPE PREPARATION Chocolate roll:
TABLE: take the 4 eggs, separate the egg whites from the yolks. Beat the egg whites with the salt powder. Separately beat the yolks with the 4 tablespoons of sugar, added one at a time, until the sugar melts and becomes like a foam.
Incorporate the yolks into the egg whites, mixing with a spatula from bottom to top; add sifted flour in the rain. Add the rum essence and mix. Line a tray with baking paper and pour the composition.
Leave it in the oven for about 20 minutes, or depending on the oven, until it becomes slightly brown on the surface, otherwise it hardens too much and can no longer be rolled. When it has turned golden on the edge, take it out of the oven. with paper. Those who do not have baking paper line the tray with oil and flour and roll the top in a damp towel.
CHOCOLATE GANACHES: break the chocolate into pieces. Put the cream in a bowl on a steam bath and add the chocolate. Chew continuously until the chocolate melts (be careful not to boil). Set aside and leave to cool, then add the cream for 30 minutes. minutes in the fridge. Then mix the cream until it doubles in volume.
We open the roll and fill it with chocolate cream, then we gather the roll again. It can be garnished with whipped cream, grated chocolate, or according to everyone's imagination.