Chocolate Blueberry Roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix flour, cocoa and baking powder. Sift the flour-mix over the mixture and fold in. Spread the sponge mixture evenly on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake with the tea towel and let it cool down. Soak 1 sheet and 2 sheets of gelatine separately in cold water.

2. 2

   Wash, sort and dab dry the blueberries. Puree 125 g blueberries. Dissolve 1 squeezed out leaf of gelatine in a small pot. Stir in 2 tbsp. blueberry puree, then stir into the rest of the puree. Put the puree in a cool place. Mix quark and 1 tbsp. sugar. Dissolve 2 squeezed leaves of gelatine in a small pot. Stir in 3 tbsp. quark, then stir into the rest of the cream. Chill the cream for about 20 minutes until it starts to gel. Beat 100 g cream until stiff and fold in. Unroll the sponge cake and spread with the cream, leaving about 1 cm free on the upper long side. Spread blueberry puree in streaks on the quark. Put the sponge cake in a cool place until the cream starts to rise. Roll up the sponge cake tightly from the lower long side and chill for at least 3 hours. Coarsely chop 50 g chocolate coating. Heat 100 g cream, couverture and 10 g coconut oil while stirring (do not boil) until the couverture has dissolved.

3. 3

   Stir in 3 tbsp. quark, then stir into the rest of the cream. Chill the cream for about 20 minutes until it starts to gel. Beat 100 g cream until stiff and fold in. Unroll the sponge cake and spread with the cream, leaving about 1 cm free on the upper long side. Spread blueberry puree in streaks on the quark. Put the sponge cake in a cool place until the cream starts to rise. Roll up the sponge cake tightly from the lower long side and chill for at least 3 hours. Coarsely chop 50 g chocolate coating. Heat 100 g cream, couverture and 10 g coconut oil while stirring (do not boil) until the couverture has dissolved. Place the bikuit roll on a cake rack. Place the grid on a baking tray. Cover the sponge roll with the chocolate and refrigerate for about 1 hour. Coarsely chop 50 g of couverture, melt with 5 g coconut oil in a bowl over a warm water bath. Quickly spread the chocolate coating thinly on the back of a sheet of metal or a marble board. Place in a cool place until the chocolate coating is firm. Use a pallet or a spatula to remove rolls. Put the rolls in a cool place. Decorate sponge roll with 50 g blueberries and chocolate rolls

4. 4

   Place the bikuit roll on a cake rack. Place the grid on a baking tray. Cover the sponge roll with the chocolate and refrigerate for about 1 hour. Coarsely chop 50 g of couverture, melt with 5 g coconut oil in a bowl over a warm water bath. Quickly spread the chocolate coating thinly on the back of a sheet of metal or a marble board. Place in a cool place until the chocolate coating is firm. Use a pallet or a spatula to remove rolls. Put the rolls in a cool place. Decorate sponge roll with 50 g blueberries and chocolate rolls

5. 5

   waiting time approx. 4 1/4 hours