Mocha chocolate biscuit roll

Ingredients

Directions

1. 1

   Heat 350 g cream in a saucepan. Break 150 g dark chocolate and 50 g milk chocolate into pieces, add to the hot cream and remove from the heat. Melt in it while stirring. Put into a mixing bowl and refrigerate for 2-3 hours. Bring the rest of the cream to the boil, break the remaining chocolate into pieces and melt in it. Put in a cool place as well. For the sponge cake, beat eggs, sugar and vanilla sugar with the whisk of the hand mixer for about 5 minutes until thick and frothy.

2. 2

   Finally add 4 tablespoons of cold, strong coffee and fold in. Mix flour, cornstarch and baking powder, sieve onto the egg foam mixture and fold in carefully. Put the mixture on a baking tray lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes. In the meantime, moisten a clean tea towel, place on a work surface and sprinkle with sugar. Remove the finished sponge cake from the edge with a knife and turn it over onto the tea towel. Peel off the baking paper, wrap the cloth over the edges of the dough and let the sponge cake cool down. Drain pear halves well on a sieve and dice. Whip the chocolate cream prepared first with the whisk of the hand mixer for 1-2 minutes until creamy. Sprinkle the sponge cake base with remaining coffee and spread with chocolate cream. Spread pear pieces on top and press into the cream. Roll up the sponge roll with the help of a tea towel and refrigerate for approx. 3 hours. In the meantime, cut mocha chocolate into small rolls with a peeler.

3. 3

   Drain pear halves well on a sieve and dice. Whip the chocolate cream prepared first with the whisk of the hand mixer for 1-2 minutes until creamy. Sprinkle the sponge cake base with remaining coffee and spread with chocolate cream. Spread pear pieces on top and press into the cream. Roll up the sponge roll with the help of a tea towel and refrigerate for approx. 3 hours. In the meantime, cut mocha chocolate into small rolls with a peeler. Whip the rest of the chocolate cream until creamy, while pouring in the cream firming agent. Spread the sponge roll all around. Press the mocha beans into the cream and sprinkle with chocolate rolls. Refrigerate for another 1 hour. Cut into about 12 pieces or about 16 slices. Decorate as you like with slices of baby pears and chocolate leaves. Makes 12-16 pieces

4. 4

   Whip the rest of the chocolate cream until creamy, while pouring in the cream firming agent. Spread the sponge roll all around. Press the mocha beans into the cream and sprinkle with chocolate rolls. Refrigerate for another 1 hour. Cut into about 12 pieces or about 16 slices. Decorate as you like with slices of baby pears and chocolate leaves. Makes 12-16 pieces