Components:
Regarding the cookie dough:
140 grams of icing sugar, 100 grams of flour, and 4 eggs
A BITTER 30 grams of cocoa
SALE 1 ounce
TO BE FILLED:
MASCARPONE 250 gr. SWEET CREAM ALREADY A 150 ml extract of vanilla (qb) Moreover, 60% dark chocolate is required. 250 grammes of chocolate slate.
Method for making the chocolate roll:
Step 1: Divide the egg whites from the yolks. Using the electric whisk, whip the whites on the highest setting until stiff.
Step 2: To prevent the mixture from breaking down, beat the egg yolks and sugar together until they are light and fluffy. Then, add the egg yolks to the beaten egg whites, mixing in upward strokes.
Step 3: To make the chocolate roll, sift the bitter cocoa with the 00 flour and a dash of salt through a fine sieve. Add the mixture to the other ingredients and whisk again.
Step 4: Line a rectangle mold of about 35 by 26 centimeters with a baking paper sheet. Using a spatula, evenly distribute the ingredients and level it out until you have a rectangle that is not too thin. Bake for 8 minutes at 200°C in a static oven.
Step 5: Take the cookie dough out of the oven, place it right onto a piece of parchment paper, and then gently take off the baking sheet that the cookie dough was baked on.
Step 6: Roll the cookie dough from the shortest side, cover with parchment paper, and allow it to cool
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