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Chocolate roll and cappuccino top

Chocolate roll and cappuccino top

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-over the beaten egg whites with a little salt, add the sugar and beat until it becomes meringue

-mix the yolks with the oil, pour this composition over the meringue

-with the help of a spoon, lightly mix the composition, add the flour in which I added the cappuccino sachet.

-bake until lightly golden for about 15 minutes depending on each oven

-remove the countertop from the tray and roll it hot, being, together with the baking paper, wrapped tightly in a kitchen towel


-cream at room temperature mix well with sugar, add cocoa and rum essence, mix

-slightly open the top, spread the butter cream on the whole surface, bake again and let it cool for a few hours, until the cream hardens and the roll will become firm and can be cut easily

The chocolate roll is definitely a dessert that will be to everyone's taste. Whisk the egg whites with half the amount of sugar. Separately beat the yolks with the rest of the sugar, and then add the composition consisting of mixing hot water with cocoa. Separately mix the flour with the starch and salt. Then gently mix all the ingredients. The composition is spread on baking paper (I used the standard oven tray) and baked for 10-15 minutes in a hot oven at 175 degrees. Do the toothpick test to see if it is ready.

The hot countertop is turned face down on another piece of baking paper. Sprinkle with a little water the paper on which the top was baked and it will come off easily. The hot top is rolled unfilled in the newly laid paper and allowed to cool. When it is cold, spread the cream and roll it tightly, then put it in the fridge for about 30 minutes, after which the roll can be decorated.

Cream of berries: Gelatin is swollen with 2 tablespoons of water. Then melt on a steam bath without boiling! The rest of the ingredients are mixed, and at the end melted gelatin is added. Refrigerate the composition for 15 minutes. Then spread on the cold counter and roll tightly.


The roll in which we imitate as a design the giraffe skin will arouse that & # 8220wow & # 8221 that will fill our soul with joy & # 8230 The cream is also wonderful, so all we have to do is delight our children, but I'm sure no adults they will not refuse a slice, they will even get upset if they don't have one left.


For the countertop:
4 whole eggs + 2 egg whites
150 g sugar
1 tablespoon powdered sugar
1/2 sachet vanilla bourbon sugar
100 g flour
2 tablespoons cocoa powder
1 pinch of salt

For chocolate and walnut ganache:
150 g milk chocolate
100 g dark chocolate
120 g liquid whipped cream
60 g chopped walnuts

First we prepare the cream. Melt the chocolate in a baine marie then mix it with liquid cream and finely chopped walnuts.

Let the cream cool for about an hour. During this time we prepare the top, starting to mix the yolks with the sugar until they become a foam.

Then add the flour and mix until smooth.

Mix the 6 egg whites with a pinch of salt, powdered sugar and vanilla sugar until they become a hard foam. Incorporate in the composition of the yolks one tablespoon of the beaten egg whites. At first it will be more difficult to integrate, but the thinner the composition, the more careful we are to mix it from the bottom up, so that it remains as airy as possible.

We take a few spoons of dough and draw on the baking paper in the tray a drawing that makes us think of the stripes on the giraffe's skin.

Bake the drawing for 2 minutes in the preheated oven at 180 ° C. During this interval, mix the rest of the dough with the cocoa powder.

Pour the colored dough into the tray, covering the design and bake the roll top for 8-9 minutes. When it is ready, take it out on a damp towel, peel off the baking paper, roll the top with the towel and leave it like this for about 20-30 minutes (as long as you have the patience), then unwrap it, grease it with cream and roll it again .

We wrap the roll in foil and leave it to cool for a few hours, then we can serve.

For the countertop:
4 eggs
110 g brown sugar
110 g dark chocolate - melted in a bain-marie
1 tablespoon instant cappuccino - dissolved in 2 tablespoons hot water
For the filling:
250 g of mascarpone
140 g white chocolate
75 g of powdered sugar
1 esenta de rom

Preheat the oven to 180 & degC and line an oven tray with baking paper. Beat the yolks with the sugar until they become creamy, add the cappuccino dissolved in water and the melted chocolate in a bain-marie, stirring gently. Whisk the egg whites. Incorporate them in the chocolate composition, until smooth, stirring gently, from bottom to top. Pour the dough into the pan and bake at 180 & degC for 15-20 minutes. Take it out on a damp towel, and cover it with it, leaving it covered until it cools. While the dough cools, prepare the cream. Mix mascarpone with melted chocolate in a bain-marie, with powdered sugar and rum essence. Spread the cream on the dough, lightly roll the roll, wrap it in plastic or aluminum foil and leave it to cool overnight. Good appetite!

Chocolate roll with mascarpone

I love rolls. They are so simple, delicate and beautiful! Rolls with chocolate, vanilla, jam, whipped cream. They are all wonderful. Some attract through simplicity and delicacy, others attract through unique decorations and creamy creams, and others attract through games of colors and flavors. This chocolate and mascarpone roll attracts with its decor, contrast and simplicity at the same time. A simple chocolate roll with a mascarpone cream and whipped cream with cherry jam from the jam. A chocolate decoration in different shades. A great, dense, tempting aroma. A sweet attraction!

200 gr whipped cream

150 gr cherry jam

150 ml whipped cream

Wheat. Mix the eggs well with a pinch of salt and sugar until they triple in volume. Add the melted butter and mix for another 10 seconds. We turn off the mixer. We incorporate flour and cocoa with light movements, from the bottom up.

Preheat the oven to 180 degrees. We wallpaper with baking paper large tray from the stove & # 8211 dimensions 30 / 40cm. Pour the composition into the pan and level. Bake the worktop for 15 minutes. When it's ready, we turn it over on a clean towel. We roll the towel while the countertop is hot. Let the roll cool.

Cream. Beat the whipped cream with a teaspoon of vanilla sugar until you get a firm foam. We mix the mascarpone with the powdered sugar until it turns into a cream.

Incorporate whipped cream into mascarpone with movements from bottom to top.

Carefully roll out and spread the mascarpone cream. From place to place we put a teaspoon of jam. We run carefully and put it in the fridge for a few hours.

decoration. Heat the cream to boiling point. Turn off the heat and add 200 g of broken chocolate pieces. Mix well. Spread the icing over the roll and leave it to cool. From the remaining chocolate we make decorations and decorate the roll.

Cut the roll into suitable slices with a hot-edged knife. We serve with gusto!

Recipe: Roll with mascarpone cream and chocolate

Simple roll with fine mascarpone cream and chocolate. In the picture, next to the Biscuit Roll Cake with coconut cream. I invite you to try both recipes, they are easy to make and very tasty.

Ingredients Roll top with marcarpone cream and chocolate
& # 8211 5 eggs
& # 8211 5 tablespoons sugar
& # 8211 5 tablespoons flour
& # 8211 1/2 baking powder

Ingredients Cream roll with mascarpone and chocolate
& # 8211 250 grams of mascarpone
& # 8211 100 grams of butter
& # 8211 100 grams of powdered sugar
& # 8211 vanilla essence or 2 vanilla powders
& # 8211 70 grams of dark chocolate

Glaze ingredients for Roll with mascarpone cream and chocolate
& # 8211 70 grams dark chocolate
& # 8211 1 tablespoon whipped cream

Rolls with mascarpone and chocolate (2)

Countertop preparation for Rolling

Preparation of Cream Roll for marcarpone and chocolate
The mascarpone is mixed with powdered sugar and butter soaked at room temperature. Add the vanilla and chocolate given on the large grater.

Prepare mascarpone cream

Preparation Roll with mascarpone cream and chocolate
After the countertop has cooled completely and softened, open the kitchen napkin and grease the countertop with mascarpone cream and chocolate. Spread the cream evenly then roll the top. The roll with mascarpone cream and chocolate is dressed in melted dark chocolate.

preparation Roll with mascarpone cream

The roll with mascarpone cream and chocolate is left to cool for a while to dry the icing and harden the cream. Then it can be sliced.

Chocolate roll with bananas

Countertop preparation.In a bowl put eggs, vanilla essence and sugar and mix until the sugar melts and the egg composition is foamed and lightly bleached. Separately in another bowl mix the flour with cocoa and 2 teaspoons of baking powder, then lightly incorporate it into the egg composition. Mix at low speed for about 1 minute until you get a homogeneous composition without lumps. tray with a size of 24 & # 21530 cm and pour the composition, then spread evenly with a spoon throughout the tray. Preheat the oven to 180 degrees and bake the tray for about 10-15 minutes depending on the oven of each. when the countertop is baked, take it out of the oven, leave it for about 1 minute, then place it over a kitchen towel slightly moistened or dampened with water and turn the countertop upside down. and leave to cool in the kitchen towel

Preparation of the cream.For the cream all the ingredients must be kept at room temperature. Mix the cream cheese with the cocoa, sugar and butter kept at room temperature. Blend or mix the cream until you get a fine cream and the sugar is melted.

Preparation of ness cream.Mascarpone cream is mixed with whipped cream and ness sachet.

Roll assemblyUnfold the roll sheet, spread the cream evenly with a spatula. Place the peeled bananas on the edges of the counter, then roll the edges inwards carefully.

Put the roll on a plate, dress it with ness cream and let it cool for 2-3 hours, then you can portion it.

Chocolate roll

Separate the egg whites from the yolks, beat the egg whites until stiff, the yolks are mixed with the sugar and vanilla sugar until they become like a cream. Add the sifted flour and cocoa together, mix well, then add the egg whites, stirring gently from top to bottom. Put the composition in a tray lined with baking paper and bake for 20 minutes on the right heat. When it is baked, put the roll sheet on a damp towel and roll it as tightly as possible, then leave it to cool.

Step 2

When it is baked, put the roll sheet on a damp towel and roll it as tightly as possible, then leave it to cool. We put the chocolate on the steam bath until it becomes like a cream, we leave it to cool a bit. Meanwhile, mix the whipped cream, then add the chocolate in a thin thread. Mix until smooth, then put 4-5 tablespoons of ground hazelnuts, rum essence and mix lightly with a spatula. Leave a little cream for garnish and fill the chilled roll sheet with the rest. Decorate according to preference. GOOD APPETITE.


Today I prepared a Dukan roll, very delicious, according to a recipe I took from here. I also made some small changes to the quantities, because that's how I thought it was better and it really turned out very well!
Wheat ingredient:
& # 8211 6 egg whites
& # 8211 2 yolks
& # 8211 40 g cornstarch
& # 8211 20 g skimmed milk powder
& # 8211 2-3 teaspoons liquid sweetener
& # 8211 1 natural yogurt 0.1% fat
& # 8211 1 sachet baking powder
Cream ingredient:
& # 8211 4 yolks
& # 8211 2 teaspoons defatted cocoa
& # 8211 20 g cornstarch
& # 8211 2 teaspoons liquid sweetener
& # 8211 400 ml milk 0.1% fat
& # 8211 esenta rom
Countertop preparation method:
Mix the yolks, yogurt, cornstarch, milk powder, sweetener and baking powder. Separately mix the egg whites very well with a pinch of salt. Then mix the beaten egg whites with the yolks. In a tray we place baking paper and we put the content that we spread on the whole surface. During baking, the dough will swell a lot, so don't be scared. Bake for 20-25 minutes and then take out of the oven and leave to cool with baking paper, but wrapped in a damp cotton towel.
How to prepare cream:
Mix all the ingredients in a saucepan and before placing it on the fire we make sure that they are perfectly homogenized. Then place the pan on the fire and stir continuously with a fork until the composition thickens. Leave it to cool, but cover the pan with plastic wrap on top so as not to catch the creamy crust.

It should be divided every 3 days because of the starch which is tolerated and allowed 20g per day. Otherwise, I really like it and that's why I recommend it with great pleasure! Good appetite!

Beat the egg whites with a pinch of salt and the 5 tablespoons of vanilla powdered sugar until a meringue is obtained, in which we incorporate the crushed yolks and mixed with the oil.

Incorporate flour poured in the rain, mixing gently, until perfectly blended.

Line a tray with baking paper, pour the dough and bake in the preheated oven for about 15 minutes on a suitable heat.

The baking tray is detached from the paper, with the help of a knife blade and then turned upside down, also on the same paper.

2. Mix the margarine until it becomes oily, then mix it with the chocolate and the 3 tablespoons of vanilla powdered sugar and mix until you get a homogeneous cream with which you grease the top.

Roll tightly with the help of baking paper and let it cool a bit.

3. After it has cooled a little, garnish with cocoa or powdered sugar.

Let cool for at least an hour, then cut into thin slices.
Good appetite!


  1. Faejas

    Unmatched message, I really like :)

  2. Maonaigh

    It's a shame I can't speak now - I'm rushing to work. I will be set free - I will definitely speak my mind.

  3. Amdt

    Sorry for interrupting you.

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