Patterned chocolate roll

Method

1. 01

   Pour the eggs into a deep whipping container.

2. 02

   Blow them together with sugar to a lush white mass and complete dissolution of sugar grains. Mass increases greatly in volume.

3. 03

   Sifter flour with baking powder and vanillin to enrich with oxygen.

4. 04

   Carefully mix the flour into the whipped mass. Leave a spoonful of flour. And do it by folding it down. You do not need to smear the dough on the sides of the form so as not to lose air bubbles.

5. 05

   The test is divided into two unequal parts - 1/3 and 2/3. In most parts add cocoa and pudding. Add the remaining flour to the white dough.

6. 06

   Dark dough pour on a pan lined with parchment. You don't need to lubricate the parchment. To level the dough around the perimeter of the baking, you get a very thin layer.

7. 07

   Pour white dough on top.

8. 08

   With a thin stick, make an arbitrary drawing.

9. 09

   Bake in the oven heated to 170 degrees for 10 minutes.

10. 10

    Turn the baked layer of dough for pure parchment, drawing down, remove the paper. Tighten the edges.

11. 11

    And roll the roll right into the paper. The drawing will be on top. Let the roll cool completely.

12. 12

    Make the cream. To do this, make cheese with cream, powdered sugar and vanillin.

13. 13

    Chocolate to break into pieces and melt in the microwave, stir well to a homogeneous and smooth mass. Cool it.

14. 14

    Interfere chocolate at low speed mixer in cream and curd.

15. 15

    Roulette roll and soak. To do this, pour coffee with warm water, add liquor and sugar. Lubricate the roll with cream and roll again.

16. 16

    Refrigerate for a couple of hours and can be decorated. Put raspberries and mint, sprinkle powdered sugar.