• 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


  1. Breaks 200 grams of chocolate into small pieces. Put in a bowl.
  2. 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.
  3. 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.
  4. Melt the remaining chocolate by placing in a water bath or just in the microwave.
  5. 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.
  6. 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.
  7. Detachable small portion of the egg mass: combine it with melted chocolate and cognac, and then reunite with the egg mixture.
  8. We pour the sifted flour and gently knead the dough.
  9. 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.
  10. 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.
  11. 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.
  12. Covered sweet roll leftover cream, top generously sprinkle cocoa.