Ingredients:
- Powdered sugar - 40 g;
- Dark chocolate - 250 g;
- Rum or brandy - 1 tbsp;
- Lemon juice - 1 tsp.;
- Sifted flour - ½ of St;
- Sugar - 150 g;
- Chicken eggs - 4 pieces;
- 30% cream - 350 ml;
- Sweetened strong coffee- ½ of St;
- Instant coffee - 2 tsp
Preparation:
- Breaks 200 grams of chocolate into small pieces. Put in a bowl.
- Carefully heated the cream (in any case not bring them to a boil). And immediately pour the chocolate slices. Kneaded until then, until the chocolate is melted completely.
- Add coffee together with sweet powder. Once again stir and wait until it cools down. Later chocolate coffee cream need to be put in the refrigerator at least six hours.
- Melt the remaining chocolate by placing in a water bath or just in the microwave.
- Detachable egg whites from yolks. Put the whites in the fridge, and in the meantime whisk the yolk part with half the sugar until lightening.
- Separately, beat chilled whites with fresh lemon juice (to achieve stable peaks). If you want, you can also add a tablespoon of powdered sugar. Then carefully connect the whites with the yolks.
- Detachable small portion of the egg mass: combine it with melted chocolate and cognac, and then reunite with the egg mixture.
- We pour the sifted flour and gently knead the dough.
- Dough in Protvino, previously covered with parchment, the surface should be leveled with a spatula. Set the pan in the hot oven and bake the rolls for 17-20 minutes at 180 degrees.
- Finished baking, immediately cover with a towel and a collapsible roll. Waiting for cooling, while vigorously whisk the cream with a mixer – work a couple of minutes.
- Untwist the cake. Evenly cover the coffee and chocolate cream (about a quarter are detachable for future decoration) and put a treat in the fridge for 30 minutes.
- Covered sweet roll leftover cream, top generously sprinkle cocoa.