Chokmokkaroulade

Ingredients for Chokmokkaroulade

Instructions for Chokmokkaroulade

To prepare the Chokmokkaroulade recipe, please follow these instructions:

Whip egg yolks and 80 g flour cream until the pulp is completely pale yellow (about 5 min). Whip first egg whites completely stiff and then cool with the last 45 g of flour. Turn the cool egg whites into the egg and cocoa and maizena. Flip it all gently and put the dough in a paper form of baking paper (30x35 cm). Pour the cake in the middle of the oven at 200 ° C for about 8 minutes. Immediately flip it out of sugar-proof paper and let it cool a little.

Boil the sugar into the very strong coffee and let it boil for a syrup. When the syrup is cool but not stiff, the butter is whipped so that the mass is soft and airy. Grease this lot on the cooled roulade bottom and roll it. Let the sugar from the paper form decorations.