Marble roll with chocolate

Marble roll with chocolate


Eggs — 4 pcs.
Sugar — 4 items of l.
Vanilla sugar — 1 packet
Flour — 4 tablespoons.
Vegetable oil (odorless) — 4 tbsp.
Baking powder — ½ tsp.
A pinch of salt
Cocoa powder — 1 tbsp.
Instant coffee — 1 tsp.

Water (boiling water) — 1-2 tbsp.
Fatty sour cream (40%) — 200 g
Sah. Powder — 1 tbsp.
Thickener for cream — 1 sachet
Banana (ripe) — 1 pc.
Chocolate (milky or bitter) — 100 g
Cognac or rum — 1 tsp


1. For the dough, whisk the proteins, gradually adding 2 tbsp. Spoons of sugar and a pinch of salt.
2. Whip the yolks with the remaining sugar and vanillin. Do not stop whipping, gradually pour in the oil.
3. Carefully combine the yolk mixture with proteins. Sift the flour mixed with the baking powder. Mix gently, trying to keep the volume.
4. In a separate cup, mix cocoa and coffee with water until smooth.
5. Cover the pan (36×28 cm) with parchment (grease a little with vegetable oil). Carefully lay out 2/3 of the test.
6. Align. In the remaining 1/3 of the dough, add the cocoa / coffee mixture, gently mix.
7. Spread with a spoon on a light layer of dough in the form of a «blot». Use a toothpick to draw chaotic patterns.
8. Bake in preheated to 180 C oven for 15-20 minutes until cooked.
9. Cover the baked layer with a kitchen towel, quickly turn over and remove the parchment.
10. Carefully roll another hot layer into the roll with a towel. Leave to cool down.
11. For cream, whip the sour cream with sugar powder and thickener for cream to a thick state.
12. Melt the chocolate in a water bath. Banana knead to a puree state, combine with melted chocolate and cognac, thoroughly mixing the mixture. Mix the chocolate-banana mixture with sour cream.
13. Roll off the cooled roulette, cover with cream. Collapse into a roll. Edges trim.

Serve chilled.

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