Chocolate cake with milk cream and chocolate chips
126 recipes
Roll with coffee cream!
ingredients
servings
2
Eggs
1 unit
Water
1 spoon
White sugar
50 oz
Potato starch
20 oz
Type 00 wheat flour
20 oz
Full fat milk
250 oz
Egg, yolk
1 unit
Espresso coffee
1/2 coffee cup
Margarine
30 oz
White sugar
120 oz
Cornflour
30 oz
Desserts from Italy
Roll with coffee cream!
Roll with coffee cream!
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A recipe from my grandma for one of my favorite treats!
preparation
step 1
Separate the egg yolk from the albumen and work the first with sugar and hot water, until you get a light and foamy mixture. Meanwhile, let's whisk the egg white.
step 2
Sift the powders and add them to the mixture, working with movements from top to bottom. Add, alternately to the powders, the egg whites, always working with movements from top to bottom so as not to disassemble the mixture.
step 3
Transfer to the rectangular pan, 25x12, lined with parchment paper and bake in a hot oven at 180 degrees for 15 minutes.
step 4
For the cream: we work the yolk with sugar, add the powders and work with a whisk, removing the lumps. Finally add the coffee and margarine into small pieces, a few at a time, stirring quickly.
step 5
We move on the stove over medium heat and heat the cream until it thickens, it will take a few minutes. We continually rinse with the whip!
step 6
Baked the cake and invert it on a cloth with sugar, gently removing the parchment paper before rolling it using the tea towel.
step 7
Once the roll is very cold, we roll out and make a layer of cream. Roll and cover with cream, decorate with flaked almonds (or grains) and coffee beans covered with chocolate.
step 8
If you want to use a classic pan, quadruple the doses of the roll (4 eggs) and double those of the cream (2 egg yolks). It is kept in the fridge for 2-3 days, but it does not last long, I guarantee it!
