For recipe in english, please scroll down
Nekad je stvarno bespotrebno pricati o nekom receptu, dovoljno je reci, cokolada, jaja, secer, slatka pavlaka pa jos cokolade...
Jedino sto mu je mana, rolat je 'pukao', nije mi uspijelo da ga urolam da bude 'pravi rolat'.
Recept je iz knjige 'Baking' , "Love Food" izdavac.
Potrebno:
4 jaja
115 g secera u prahu
115 g tamne cokolade, itopljene i ohladjene
30 ml espreso kafe ili 1 kasikica instant kafe razmucene u 30 ml vrele vode, ohladjene
secer u prahu za dekoraciju
250 ml slatke pavlake
140 g bijele cokolade, izlomljene u komadice
A napraviti ovako:
Umutiti zumanca sa secerom dok ne postanu skoro bijela. Dodati istopljenu cokoladu i kafu. Mikserom umutiti bijelanca dok ne postanu cvrsta. Umutiti malo bijelanaca u cokoladnu smjesu, izmjesati pa dodati ostatak bijelanaca. Mijesati od krajeva prema sredini dok se masa ne ujednaci.. Sipati u pleh (23cmx33cm) na kome staviti papir za pecenje, pa peci na 180°C 15 do 20 minuta. Izvaditi iz rerne, pokriti sa vlaznom, cistom kuhinjskom krpom pa ostaviti bar 8 sati ili jos bolje preko noci.
Za fil ugrijati slatku pavlaku skoro do kljucanja, staviti cokoladu u multipraktik ili sjecka, i dok motor radi polako dodavati slatku pavlaku. Paziti da pavlaka ne pocne da prska po kuhinji :). Brzo se cokolada sjedini sa pavlakom. Prebaciti u posudu i ostaviti na hladnom, 8 sati ili preko noci.
Da se napravi rolat, umutiti slatku pavlaku sa bijelom cokoladom dok ne postane cvrsta. Izrezati papir veci od rolata, posuti secerom u prahu i stavit na radnu podlogu. Okrenuti rolat na papir. Oguliti oaoir na kome se rolat pekao. Namazati fil na koru, pa urolati rolat. Prebaciti na posluzavnik, i ostaviti na hladnom par sati.
Rezati i sluziti.
Recipe in english:
You'll need:
4 eggs, sparated
115 g superfine sugar
115 semisweet chocolate, melted and cooled
1 tsp instant coffee granules, dissolved in 2 tsb hot water, cooled
confectioners' sugar, to decorate
250 ml heavy cream
140 g white chocolate
And make it like this:
Line a 23x33cm jelly roll pan with nonstick parchmment paper. Whisk the egg yolks and sugar in a bowl until pale and mousse-like. Fold in the chocolate, then the coffee. Place egg whites in a clean bowl and whisk until stiff but not dry. Stir a little of the egg whites into the chocolate mixture, then fold in the reminder. Pout into the pan and bake in a preheated oven, 180°C, for 15-20 minutes, or until firm. Cover with a damp dish towel and let stand in the pan for 8 hours, or overnight.
meanwhile, make the filling. Heat the cream until almost boiling. Place the chocolate in a food procesor and chop coarsely. With the motor running, pour the cream through the feed tube. Process until smooth. Transfer to a bowl and let cool. Let chill for 8 hours, or overnight.
To assemble the roulade, whip the chocolate cream until soft peaks form. Cut a sheet of waxed paper larger then the roulade, place on a counter and sift confectioners' sugar over it. Turn the roulade out on the paper. Peel away the lining paper. Spread the chocolate cream over the roulade and roll up from the short side nearest to you. Transfer to a dish, seam-side down. Let chill for 2 hours.
