Chocolate roll “Bouchet de Noel” with mascarpone
Calorie content : 371 kcal
23 grams fats
Carbohydrates : 34 grams
cooking time : 2 hours 30 minutes
serving : 6
- Dark chocolate 22g
- Sugar 7 tablespoons
- 3 chicken eggs
- Water 1.5 tablespoons
- Flour with baking powder 3 tablespoons
- Wheat flour 1.5 teaspoons
- Hazelnuts 30g
- Mascarpone cheese 8.5 tablespoons
- Powdered sugar 2 tablespoons
- 4 tablespoons cream
- Frangelico Liqueur 1.5 tablespoons
- Vanilla 1 piece
Instructions for preparation:
1 Heat the oven to 180 degrees. Grease a rectangular baking dish with melted butter and line it with baking paper so that the edges hang down 7 cm on the short sides of the dish.
2 Melt the chocolate in a water bath. Whisk the eggs with the sugar until frothy.
3 Combine the warm water, baking soda and melted chocolate.
4 Sift the flour mixture over the eggs and mix until smooth, adding the chocolate and nuts in small batches.
5 Place the batter in the prepared mold and bake for 12 minutes.
6 Sprinkle a sheet of baking paper with 4 teaspoons of powdered sugar.
7 With the dangling edges of the paper, gently remove the baked pastry from the tin and turn it over onto the sprinkled sugar paper. Trim the edges of the crust.
8 From the long side, use the paper to roll up the shortcrust pastry. Wrap the roll in baking paper and leave with the seam side down for 1 hour.
9 Whisk the mascarpone with the cream, vanilla seeds and liqueur.
10 Fold the roll gently and brush it with the prepared cream. Roll up again and sprinkle with the remaining powdered sugar.
11 Take away to the fridge for 1 hour.