Chocolate biscuit roll with pear compote

Ingredients

Directions

1. 1

   Beat the eggs, 75 g sugar and 3 tablespoons of cold water for about 10 minutes until thick and creamy. Mix flour, starch, baking powder, cocoa and 1 pinch of salt well, sieve into 3-4 portions and fold in carefully. Pour the dough onto a baking tray lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 12 minutes. Remove and turn out onto a damp tea towel sprinkled with 50 g sugar. Remove baking paper immediately.

2. 2

   Turn over any protruding edges of the tea towel. Leave to cool. In the meantime soak gelatine in cold water. Peel, quarter, core and cut pears into small cubes. Melt 50 g sugar in a pan, deglaze with lemon juice and Calvados. Add the pear cubes and butter, sauté for 3-4 minutes. Remove from the heat, pour into a metal bowl and let cool briefly. Squeeze the gelatine well and dissolve in the warm pear compote. Chill briefly until the compote begins to gel. In the meantime, whip 400 g of cream until stiff and allow the vanillin sugar to trickle in. Stir the pears and fold in the cream. Spread the cream on the pastry sheet (leave a 2 cm margin on a wide side of the pastry).

3. 3

   Remove from the heat, pour into a metal bowl and let cool briefly. Squeeze the gelatine well and dissolve in the warm pear compote. Chill briefly until the compote begins to gel. In the meantime, whip 400 g of cream until stiff and allow the vanillin sugar to trickle in. Stir the pears and fold in the cream. Spread the cream on the pastry sheet (leave a 2 cm margin on a wide side of the pastry). Roll up the sponge sheet from the wide side using a tea towel and chill for about 4 hours. In the meantime, finely chop the chocolate coating and melt it over a hot water bath. Spread thinly on a tray lined with baking paper and chill for at least 30 minutes. Whip 100 g cream until stiff and spread it on the roll. Break the chocolate into pieces and place them on top of the roll like bricks. Serve dusted with icing sugar

4. 4

   Roll up the sponge sheet from the wide side using a tea towel and chill for about 4 hours. In the meantime, finely chop the chocolate coating and melt it over a hot water bath. Spread thinly on a tray lined with baking paper and chill for at least 30 minutes. Whip 100 g cream until stiff and spread it on the roll. Break the chocolate into pieces and place them on top of the roll like bricks. Serve dusted with icing sugar