Chocolate roll with blackcurrant mousse

Chocolate roll with blackcurrant mousse

Ingredients:
Mousse:
Protein – 1 piece
Fat cream for beating – 100 ml
Blackcurrant mashed potatoes (it is possible from the frozen berry) – 200 ml
Sugar
Gelatin – 1 teaspoon

Sweeten blackcurrant mashed potatoes to the taste. Wet gelatin in holodiny water for 5 minutes, heat half of blackcurrant and then add gelatin there. Mix with the second half of blackcurrant. Cool. Beat egg white to peaks, adding gradually sugar and juice of lemon. Shake up cream with small amount of icing sugar to steady peaks. Accurately enter protein and whipped cream into the main mix. Put the prepared mousse in the refrigerator for half an hour.

Roll:
Egg – 4 pieces (egg whites and yolks separately)
Icing sugar – 70 g
Cocoa powder – 15 g
Starch – 20 g
Flour – 20 g
Baking powder – ? teaspoons
Bitter chocolate – 50 g

Heat oven to 180 °C. Grease baking tray with desi and lay paper for pastries.
Shake up yolks with sugar, add cocoa, flour and starch, the kindled chocolate. Separately beat whites and then accurately enter them into the main mix.
Pour out dough on the prepared baking tray, level surface and bake 10-12 minutes. Powder with icing sugar, close the second sheet of paper, turn baking tray and get dough from form. Lay out cake layer together with paper on towel and twist it it still the warm so far. When dough has a little cooled down, develop, remove paper, apply mousse and twist roll again.

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