Chocolate roll

Turn on the oven to heat up to 180-200 ° C.

Take 6 eggs and separate the whites from the yolks.

Beat the yolks until a white homogeneous mass is obtained, add 30 grams of sweetener (it is necessary that it completely dissolves).

Add 3 teaspoons of cocoa and mix with a dough attachment.

Beat the whites into a foam.

Gently transfer them to the whipped yolks and mix with a spatula.

We spread the dough on parchment or a silicone mat.

We give the shape of the future cake and bake for 10-15 minutes.

We twist the finished cake into a roll, and after half an hour we unfold it back and coat with cream.

Cream preparation: Whisk 4 yolks and 7 grams of sweetener into a foam, add cream and continue whisking.

Next, "brew" the cream.

This is done in a water bath, placing a bowl of cream in a container of boiling water, or over low heat with constant stirring.

Cook the cream until thick.

The yolk custard thickens quickly after heating.

If the custard is too runny, you need to cook it a little more.

Cool the finished cream.

We take softened butter and beat it with a mixer until smooth.

Then add to the custard and mix well with a spatula.

You can add some vanillin for flavor.

Enjoy your meal!