Chocolate Roulade

Beat chocolate eggs and sugar until warm at the beginning, then cooled. Mix in flour, starch flour and cocoa, sifted, and lastly carefully fold in the oil. Spread the mixture on a paper and bake for about 10 minutes. Cool, remove the paper, spread thinly with slightly warmed currant jam, apply the finished Parisian cream, roll up and stiffen tightly rolled in paper. Now spread a thin layer of Parisian cream on the outside, sprinkle with chocolate shavings and portion. For the cream, bring the cream to the boil, add the chopped chocolate pieces, stir until smooth and chill well. Stir briefly until the cream has a spreadable consistency. If it solidifies during processing, warm the kettle briefly and then stir the cream again until smooth.

Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use what tastes better to you.

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