CHOCOLATE ROLLED BISCUIT FILLED WITH CHEESE FOAM

PREPARATION

Preparation of the biscuit:
1- In a bowl, beat the eggs with the sugar and salt until the mixture whitens and doubles in volume.
2- Gradually add the 80 g sifted flour with the 40 g of cocoa powder by gently mixing with a spatula until obtaining a light and airy paste.
3- Spread the dough on a plate (30x40cm) lined with parchment paper. Bake the biscuit in preheated oven at 170 ° C for 12 minutes.
4- Allow the biscuit to warm up before carefully removing the parchment paper. Cut the hard edges of the biscuit.
5- Sprinkle a sheet of parchment paper with a tablespoon of cocoa powder, place the biscuit on top and roll it on itself.
6- Let the biscuit cool down.
Preparation of the syrup:
7- Cook the sugar with water and vanilla sugar over low heat until you have a syrupy consistency.
Preparation of the cheese mousse:
8- In a bowl, pour the cold cream and icing sugar. Beat the cream until you have a firm whipped cream.
9- Whisk the cheese to make it smooth.
10- Incorporate the cheese whipped cream to have a homogeneous and well ventilated foam.
Assembly of the roll:
11- Soak the biscuit with syrup and garnish with the cheese mousse, roll it over and cover it with cling film. Place the roll in the refrigerator, about an hour.
12- Before serving, sprinkle the roll of cocoa powder and decorate it with granulated sugar.

INGREDIENTS

Ingredients for the chocolate biscuit (chocolate sponge cake):
4 eggs
120 g caster sugar
80 g flour
40 g of cocoa powder + 1 tsp. cocoa powder
2 pinches of salt
Ingredients for the cheese mousse:
20 cl of cold cream
40 g icing sugar
200 g creamy fresh cheese
Ingredients for the syrup:
10 cl of water
150 g caster sugar
1 sachet of vanilla sugar
For the decor:
1 C. cocoa powder
1 C. tablespoon granulated sugar

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