Name: Flourless chocolate roulade made with 3 types of chocolate
Total time: 2 h
Ingredients: 1 cup whipping cream; 100 g white chocolate drops; 85 g dark chocolate in drops; 10 tablespoons cocoa powder; 2 tablespoons coffee (already brewed); 1 cup crystal sugar; 9 eggs; pinch of salt; ¾ cup whipping cream; 180 g milk chocolate drops; 85 g white chocolate in drops; 1 tablespoon corn syrup; 25 g butter

Ingredients:

ingredients for the filling:

1 cup whipping cream
100 g white chocolate drops

Ingredients for the sponge cake:

85 g dark chocolate in drops
10 tablespoons cocoa powder
2 tablespoons coffee (already brewed)
1 cup crystal sugar
9 eggs
pinch of salt

ingredients for the dressing:

¾ cup whipping cream
180 g milk chocolate drops
85 g white chocolate in drops
1 tablespoon corn syrup
25 g butter

Instructions:

preparation procedure:

In a small saucepan over low heat, bring 2/3 cup whipping cream to a gentle boil. Remove from the heat and add the white chocolate in drops and leave to stand for 1 minute, then whisk until the mixture is completely smooth. Gradually add the remaining cream and mix. Then pour the mixture into a container, cover and place in the fridge for 1 hour.

Cover the baking tray with baking paper, brush it with butter and sprinkle 2 tablespoons of cocoa powder on top.

Melt the dark chocolate in drops over a water bath and add the coffee, stirring until the mixture is smooth. Remove from the heat.

Beat the egg yolks in one bowl on medium speed with an electric mixer. Add ½ cup sugar and beat for about 2 minutes. Reduce the speed to low and stir in the melted chocolate. Add 6 tbsp cocoa powder and salt and mix with a spatula.

Clean the beaters and in another bowl, beat the egg whites with an electric mixer on medium speed, then add the remaining half cup of sugar to the creamed egg whites. Beat on the highest speed for about 3 minutes.

Using a spatula, gently and gradually add the snow to the chocolate mixture.

Using a spatula, gently spread the resulting dough on the baking tray.

Bake at 180 °C for about 20 minutes. When the pastry is baked, carefully remove the sponge from the edge of the baking tray with a knife and sprinkle the remaining 2 tablespoons of cocoa evenly over the sponge.

While the sponge cake is still hot, cover it with clean kitchen towels. Turn it over and remove the baking paper from the underside. Cover it with kitchen towels while it is still on this side.

Roll the sponge with both hands so that the kitchen towels are still inside it. Allow to cool slightly for 30 minutes, then carefully unwrap the sponge. Leave to stand for 15 minutes to cool completely.

Spread the filling over the sponge at least 3 centimetres from the edges.

Roll the sponge cake and filling in aluminium foil, before removing the kitchen towels. Transfer the sponge cake to a tray.

Heat the cream and corn syrup in a small saucepan over a medium heat and bring to the boil. Remove from the heat and add the milk chocolate drops and butter. Leave to stand for 1 minute, then stir until the topping is completely smooth. Leave to stand for a while to cool slightly, but still slightly warm.

Remove the cling film from the sponge and pour the topping slowly and evenly over the roulade. You can use a spatula.

Place the roulade in the fridge for at least 1 hour or until the topping has set completely.

Rinse the knife with hot water and wipe with a sharp blade, then cut off both ends of the roll. Clean the tray around the roll.

Rinse the knife with the sharp blade again with hot water and wipe it clean, then start cutting the pieces. We recommend cleaning and wiping the blade before each new cut.

Ingredients:

ingredients for the filling

1 cup whipping cream
100 g white chocolate drops

Ingredients for the sponge cake

85 g dark chocolate in drops
10 tablespoons cocoa powder
2 tablespoons coffee (already brewed)
1 cup crystal sugar
9 eggs
pinch of salt

ingredients for the dressing

¾ cup whipping cream
180 g milk chocolate drops
85 g white chocolate in drops
1 tablespoon corn syrup
25 g butter

Instructions:

preparation procedure

	In a small saucepan over low heat, bring 2/3 cup whipping cream to a gentle boil. Remove from the heat and add the white chocolate in drops and leave to stand for 1 minute, then whisk until the mixture is completely smooth. Gradually add the remaining cream and mix. Then pour the mixture into a container, cover and place in the fridge for 1 hour.
	Cover the baking tray with baking paper, brush it with butter and sprinkle 2 tablespoons of cocoa powder on top.
	Melt the dark chocolate in drops over a water bath and add the coffee, stirring until the mixture is smooth. Remove from the heat.
	Beat the egg yolks in one bowl on medium speed with an electric mixer. Add ½ cup sugar and beat for about 2 minutes. Reduce the speed to low and stir in the melted chocolate. Add 6 tbsp cocoa powder and salt and mix with a spatula.
	Clean the beaters and in another bowl, beat the egg whites with an electric mixer on medium speed, then add the remaining half cup of sugar to the creamed egg whites. Beat on the highest speed for about 3 minutes.
	Using a spatula, gently and gradually add the snow to the chocolate mixture.
	Using a spatula, gently spread the resulting dough on the baking tray.
	Bake at 180 °C for about 20 minutes. When the pastry is baked, carefully remove the sponge from the edge of the baking tray with a knife and sprinkle the remaining 2 tablespoons of cocoa evenly over the sponge.
	While the sponge cake is still hot, cover it with clean kitchen towels. Turn it over and remove the baking paper from the underside. Cover it with kitchen towels while it is still on this side.
	Roll the sponge with both hands so that the kitchen towels are still inside it. Allow to cool slightly for 30 minutes, then carefully unwrap the sponge. Leave to stand for 15 minutes to cool completely.
	Spread the filling over the sponge at least 3 centimetres from the edges.
	Roll the sponge cake and filling in aluminium foil, before removing the kitchen towels. Transfer the sponge cake to a tray.
	Heat the cream and corn syrup in a small saucepan over a medium heat and bring to the boil. Remove from the heat and add the milk chocolate drops and butter. Leave to stand for 1 minute, then stir until the topping is completely smooth. Leave to stand for a while to cool slightly, but still slightly warm.
	Remove the cling film from the sponge and pour the topping slowly and evenly over the roulade. You can use a spatula.
	Place the roulade in the fridge for at least 1 hour or until the topping has set completely.
	Rinse the knife with hot water and wipe with a sharp blade, then cut off both ends of the roll. Clean the tray around the roll.
	Rinse the knife with the sharp blade again with hot water and wipe it clean, then start cutting the pieces. We recommend cleaning and wiping the blade before each new cut.

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Flourless chocolate roulade made with 3 types of chocolate

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