A delicious and fluffy chocolate-filled rollcake, ideal for birthday snacks and end-of-year parties.
For 6 people
For the cake
Egg (s): 4 piece (s)
Sugar powder: 120 g
Wheat flour: 20 g
Potato starch: 50 g
Fine salt: 1 pinch (s)
Unsweetened cocoa powder: 25 c. coffee
For the cream
Whole liquid cream: 25 cl
Ice sugar: 30 g
Currant (s): 150 g
DESCRIPTION OF THE RECIPE
Preheat the oven to 220 ° C (theory 7-8).
Separate the yellows from the whites.
Whisk the yolks and sugar vigorously until the dough is frothy and light in color and forms a ribbon.
Beat the egg whites with a pinch of salt, then gently add to the previous mixture. Then add the starch, the flour and the cocoa by sieving them in a fine colander above the bowl. Mix gently to maintain the airiness of the preparation.
Pour the mixture on a baking sheet lined with parchment paper and bake for 5 to 7 minutes.
At the end of the oven, cover the biscuit with a thick cloth to keep the moisture and prevent it from drying.
Using an electric whisk, whip up the cold liquid cream into whipped cream. Before it is too firm, add the icing sugar and whip again quickly to incorporate in the cream.
When the biscuit has cooled down, remove the cloth and turn the biscuit on the board. Remove the parchment paper by taking it off carefully.
Spread the whole surface of the whipped cream. Spread the currants on the dough, then roll the biscuit on itself.
When serving, sprinkle top with roll of icing sugar and garnish with some currants.
Cut slices with a bread knife and enjoy.
“You can replace the whipped cream with orange jam or chestnut cream.”