chocolate mousse roll

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 15
  • 3 Eggs (size M)
  • 75 g Sugar
  • 50 g Flour
  • 30 g Cornstarch
  • 1/2 TEASPOON Baking Powder
  • 200 ml cold milk
  • 100 g cold whipped cream
  • 1 package (92 g) Mousse au Chocolat with chocolate chips
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Zebra Rolls
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, then add 75 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve over the mixture and fold in.

  2. 2

    Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Take out the sponge cake and turn out on a tea towel sprinkled with sugar. Peel off the paper. Roll the sponge cake with the tea towel from the long side and let it cool down.

  3. 3

    Pour the milk and whipped cream into a beaker rinsed with hot water. Mix with the whisk of the hand mixer on the lowest setting, letting the cream powder trickle in. Then whip at highest setting for at least 3 minutes. Chill the cream for about 15 minutes.

  4. 4

    Spread the cream on the completely cooled, rolled out sponge cake. Re-roll the sponge cake from the long side using the tea towel. Refrigerate the roll for at least 1 hour. Remove the roll, dust with cocoa and decorate with zebra rolls.

Nutrition Facts

KCAL
110 kcal
CARBS
14 g
FATS
5 g
PROTEINS
3 g