It’s very festive and veery tasty! I was ready to finish cream without the roll. It is perfect! Certainly, it needs time but it’s worthy, believe me.
- Eggs – 4 pc;
- Sugar – 150 g;
- Dark chocolate – 65 g;
- Salt – a pinch;
- Flour – 100 g;
- Ground coffee for impregnating – 100 ml;
- Sugar powder and mint for dressing.
- For cream:
- Cream 35% - 500 ml;
- Dark chocolate – 200 g;
- Instant coffee – 2 tea spoons;
- Cognac – 2 tbsp;
- Grounded hazelnuts – 2 tbsp;
- Sugar powder – 2 tbsp.
Pour cream in a bowl and put on low heat. Keep an eye and avoid boiling – take out after the first bubbles.
Meanwhile, finely chop the chocolate with a knife.
Put chocolate and instant coffee into the cream take out from the heat. Stir up until all is incorporated.
Then add cognac and hazelnuts.
In the end add sugar powder. Leave to cool down at the room temperature. Then put it into the fridge for 2 hours when it’s finally cool. I prepared it during the day, so I put it to the fridge for 2 hours.
Meanwhile, we can prepare shortcake. Melt the chocolate as you like. You may do it in microwave oven. I melted it on a double boiler (keep an eye to avoid water touching the bottom of the bowl).
Separate whites from yolks. Whip the whites in a clean dry bowl with a pinch of salt. When the white foam appears, add half of sugar and keep whipping.
Properly whipped whites look like persistent peaks.
When you turn over the bowl with whipped whites and they don’t move.
Add the rest of the sugar to yolks and whip up until the white cream.
At least for 5 minutes.
Put 2/3 whites to yolks.
Stir up carefully.
Then sieve the flour into it. It’s better to do it in 2 portions. Mix up carefully from bottom to top.
Then put two table spoons of the dough into the melted chocolate and mix up. We do it to make the viscous chocolate better medley into the dough and to avoid eliminating the air.
Put back the chocolate mass we’ve got into the dough.
Mix up well but carefully until the flat mass.
Put the rest of whites and mix up.
Coat the baking pan with culinary paper and put the dough in the shape of rectangular. Make it flat with spatula. Put into the oven pre-heated until 175 degrees for 10-15 minutes. What is important – not to overdry. Mine stayed for 12 minutes. Check with a toothpick for readiness.
Meanwhile, make coffee as you like and add a spoon of sugar.
When the shortcake is ready, take it out of the oven..
Put on the board with hands together with the paper and roll up. It’s important to do until it is still hot.
Leave to cool down. Approximately for 1.5-2 hours.
When the roll is almost cold, take out the cream from the fridge and whip it for 2-3 minutes until the mousse. It’s easy to do because the cream is made of cream for whipping.
Roll out carefully the cold shortcake.
Impregnate it with coffee. You won’t need all 100 ml, by the way.
Then coat abundantly with cream.
Roll up again carefully. This time without paper. Collect the extra cream with spatula into the bowl. Roll over the roll into the foil and put to the fridge to cool down at least for a couple of hours.
Take out the roll before serving to the table (in the picture you can see a half).
Coat abundantly the top and sides with cream, sprinkle with sugar powder, dress with mint and serve to the table. Keep in the fridge what is left.