Yesterday I prepared this ciocccolato to roll filled with cream and I must say that besides being delicious is also very versatile. In fact, I already thought of the variants that we propose in the following recipes.
E 'suitable for children, contains little sugar and contains no butter and it is absolutely easy to prepare.
Ingredients for 4:
125g caster sugar (90g of which only will the remaining dough and optional)
3 eggs 30g flour
2 tablespoons unsweetened cocoa
2.5 dl fresh cream (I used the plant is ready to install)
1 tablespoon powdered sugar (to serve as whipping cream)
2 drops of essence of vanilla (even a bag is fine)
butter for the mold
Procedure:
Preheat oven to 200 ° C.
In a bowl fitted with electric whips 90g caster sugar and eggs until frothy and creamy.
Sift flour and cocoa and add to mixture, stirring gently accuratamente con un cucchiaio adatto.
Imburrare e foderare con carta da forno uno stampo rettangolare di 25x30cm.
Distribuite l'impasto sullo stampo, livellando la superficie in uno strato uniforme.
Cuocete in forno ventilato per i primi 10min. a 200°C e i restanti 5min. a 180°C.
Nel frattempo, stendere un canovaccio pulito sul piano da lavoro, copritelo con un foglio di carta forno e cospargetelo con il restante zucchero semolato.
Sfornate la torta e mettetela immediatamente sulla carta zuccherata eliminando la carta che รจ stata utilizzata per il fondo della torta, e arrotolatela per il lato lungo, aiutandovi con il canovaccio se serve.
Fate riposare per una 10 min., then roll out gently and let cool.
Whip cream with icing sugar and vanilla essence.
Spread the cream on the surface of the cake and arrontolare again.
Place the stuffed rolls on a serving dish and leave to cool in the refrigerator for about 30 min. Serve the roll, cut into thick slices and decorate as desired.
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