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The ingredients needed to prepare Chocolate Mont Blanc Roll:
- Take Roll cake batter
- Take 3 Eggs
- Take 80 grams Granulated sugar
- Use 40 grams ●Cake flour
- Use 15 grams ●Cocoa
- You need 20 grams Milk
- Provide 20 grams Butter
- Provide Cream
- Use 200 grams Heavy cream (non-vegetarian)
- Prepare 30 grams Granulated sugar
- You need 30 grams Chocolate
- Use 1 tsp Rum
- Take 3 pieces Simmered Chestnuts or candied chestnuts
Instructions to make Chocolate Mont Blanc Roll:
- Line a baking sheet with parchment paper. Bring the eggs to room temperature. Sift the ● ingredients together. Preheat an oven to 180°C.
- Break eggs in a bowl, and add all of the sugar. Beat until small bubbles form and the eggs are completely beaten.
- Now touch the eggs with your finger and if they feel cold, microwave at 10 second intervals until warm to the touch (they should be a little warmer than body temperature). Be sure to mix after every 10 seconds in the microwave.
- Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth.
- Add the sifted ● ingredients in 4-5 batches, folding in with a rubber spatula.
- Keep mixing this way until the batter looks shiny and is well-mixed.
- Put milk and butter in a separate bowl and microwave. Add a small amount of the batter and mix.
- Add all of the mixture from Step 7 into the bowl of batter and mix. The finished batter will be shiny and will drizzle into the bowl when you lift the spatula.
- In order to get rid of the larger bubbles, pour the dough from a high angle onto the cookie sheet.
- Spread it out with a card and smack the bottom of the pan 2~3 times to get rid of the air bubbles. Bake in an oven at 180°C for 12 minutes. Flip it over after 6 minutes in and bake.
- As soon as it's done baking, remove the cake from the baking sheet. Cover the surface tightly with plastic wrap to prevent drying and let it cool.
- Whip the heavy cream, sugar and rum lightly. Keep 100 g for adding with chocolate.
- When the cake has cooled, remove the baking side with a knife or a palette gently and place on a new paper.
- Whip Step 12's cream harder and spread it over the cake. Sprinkle with the chopped chestnuts. Roll it up slowly and gently.
- After the cake is rolled up, wrap tightly in plastic wrap. Place in the refrigerator, seam side down, and chill thoroughly.
- Put the chocolate into a bowl. Microwave or use a double boiler to dissolve it. Add Step 12's cream (100 g) and mix it in.
- Whip Step 16's cream until thick. Put the cream in an icing bag and squeeze the cream. Let it cool completely in fridge.
- Once it is properly cooled, sprinkle with cocoa powder and decorate as you like. It's done.
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