Czech Roll

Ingredients

3 eggs

75 g flour

20 g cocoa powder

180 g sugar

120 g butter

13 g starch

1 tsp cognac

90 g milk

50 g chocolate

First, preheat the oven to 190 degrees Celsius and prepare a baking sheet. Line it with parchment paper and grease it with butter.

Prepare the milk syrup: mix 90 grams of sugar and 3/4 of the milk and bring to a boil, stirring constantly. Mix the starch with the remaining milk and add it to the boiling milk syrup. Reduce the heat and stir until thickened. This is the consistency you'll get. Cool to room temperature. When cooled, it becomes jelly-like.

Now, prepare the sponge cake. Sift and mix the flour and 15 grams of cocoa powder. Beat the eggs with the sugar until foamy. Add the flour and cocoa powder to the beaten eggs. Knead the dough.

Place the dough on a baking sheet and bake in the oven for 15 minutes.

Meanwhile, beat 90 grams of butter until pale, gradually adding the jelly-like milk syrup. Add the cognac and remaining cocoa powder. Don't forget about the sponge cake. Check for doneness with a toothpick, remove it, peel it from the parchment paper, and place it on a clean, dry towel. Roll the cake and towel together and let it cool.

When it's cool, unroll the sponge cake, spread the cream on it, and roll it up again. Wrap it in plastic wrap and refrigerate.

 Prepare the glaze: Place 30 grams of butter and 50 grams of chocolate in a saucepan over low heat and stir until completely melted. Spread the glaze over the roll and return it to the refrigerator. It's best to refrigerate the roll for 24 hours before serving.

Enjoy!