Cakes
Vegetarian

Chocolate Roulade with Mars Bar Cream Draft

Name: Chocolate Roulade with Mars Bar Cream
Cook time: 15 min
Total time: 12 h 15 min
Ingredients: 4 Mars bars (or 3 Musketeers bars); 2 cups heavy cream (250 ml cartons, about 2 cups in all); 5 large eggs (separated); 5 tbsp sugar; 1 package vanilla sugar (1 sachet); 5 tbsp all-purpose flour; 1 tbsp unsweetened cocoa powder; 1 tsp baking powder

A light cocoa roll filled with whipped Mars bar cream. I make the cream the night before, since it needs to chill overnight.

Cook15 min
Rest12 hr
Total12 hr 15 min
KashrutDairy

What you need

Amount:×1

Filling

4 Mars bars, or 3 Musketeers bars
2 cups heavy cream, 250 ml cartons, about 2 cups in all

Roulade

How I make it

Filling (the night before)

Cut the candy bars into small cubes.
Heat the cream until almost boiling and pour it over the cubes. Wait a minute, then stir until all the chocolate has melted.
Refrigerate overnight.
The next day, whip the cold mixture well with a mixer until very stiff.

Roulade

Preheat the oven to 350°F (180°C) and line a baking sheet with greased parchment paper.
Separate the eggs. Beat the whites with the sugar and vanilla sugar to stiff peaks.
Sift the flour, baking powder and cocoa together and fold into the whites.
Add the yolks gradually and fold in gently.
Pour into the pan and spread the batter evenly to the edges.
Bake for 15 minutes. Meanwhile, lay a sheet of parchment paper on the counter and grease it lightly.
Turn the roulade out onto the parchment on the counter, peel off the paper it baked on and roll it up in the fresh paper. Let cool rolled up.
Once completely cool, unroll it, fill with the cream and roll it up again. Keep refrigerated.

Source: ChefEf (chefef.com)