Chocolate roll with cream

Chocolate roll with cream

Ingredients:
Chocolate of dark 70-80% of cocoa of 180 g
Water of 3 tablespoons.
Egg of 6 pieces.
Granulated sugar of 0,8 St.
Salt of 0,2 h. l.
Cocoa powder of 2 tablespoons.
Cream of 30-33% 1 St.
Icing sugar of 3 tablespoons.
Vanilla extract of 0,5 h. l.

To warm oven to 175 degrees. To oil creamy or vegetable baking tray. To cover piece of wax or parchment paper. To kindle the cut chocolate with water or coffee in small pan on very weak fire until it thaws. To remove from fire and to mix until weight becomes homogeneous. To cool a little.
To shake up yolks in bowl the mixer. To add sugar gradually and to continue to shake up. Accurately to add chocolate mix and to shake up to uniformity. In pure bowl to beat egg whites with salt. To add 1/4 eggs of proteins to chocolate mix, to mix, then to add the remained whites in three calling. To pour out dough in the prepared form and to level surface. To bake in the warmed oven within 15 minutes. To allow to cool down within 10 minutes, having covered with slightly wet towel. To sift 1 tablespoon of cocoa on top of dough and to cover with towel. To turn and accurately to unstick layer of parchment paper. To sift the remained cocoa tablespoon on dough. Using towel, to curtail dough into roll that the towel has appeared inside. To allow dough to cool down in such situation.
To shake up cream with icing sugar and vanilla extract. Carefully to develop chocolate roll and to clean towel.
Evenly to grease dough with butter cream. Again to inwrap roll and to lay out on serving dish, seam down. To slice roll of thick, about 2,5 cm, and at once to give

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