Roulde of chocolate and strong espresso

Preparation

1. Preheat the oven to 180 degrees Celsius. Line a baking dish with parchment paper, grease it with butter and flour.

2. Prepare the cake: Beat the yolks with . A cup of sugar with a hand mixer until you get a thick, light foam — about 5 minutes. Add the chocolate and espresso and mix until a uniform batter is obtained.

3. In a mixer bowl with a whisk, beat the egg whites until you get an airy foam, and then, while whipping, gradually add the sugar. Continue to whip until you get a hard and shiny foam.

4. Transfer 2 tablespoons of the egg whites foam to the chocolate batter to ventilate the batter, then gently fold in the rest of the foam. Pour the resulting batter over the floured baking paper and straighten with a spatula.

5. Place in the oven for 10-12 minutes, until the cake is reduced but does not dry. Remove from the oven and cool completely.

6. Prepare the cream: In a small saucepan with a thick bottom, bring the cream and espresso to a boil. In a large, heat-proof bowl, put the milk chocolate and pour the hot cream over it. Wait about 1 minute until the chocolate melts, stir until you get a smooth ganache and let cool completely.

7. Beat the cold cream in the mixer until you get a thick chocolate whipped cream — about 5 minutes.

8. Assemble the roll: On a smooth surface, place baking paper and sprinkle the powdered sugar on it. With the help of the baking paper on which it is placed, turn the sponge cake on the surface with the powdered sugar, with the short side close to us, and then peel the top baking paper from the cake.

9. Spread the chocolate whipped cream on the cake and leave a margin of about 1 cm. Sprinkle the white chocolate and toffee chips on the whipped cream. Using the baking paper, gently roll the cake into a roll.

10. Wrap the roll in the parchment paper and put in the refrigerator for a whole night. Remove the paper and cut the protruding edges. Place the cake on a serving pan and sprinkle over powdered sugar.