V e l v e t

c o f F e e
r o l l
re cip e a nd ingredie nts
CHOCOLATE CUSTARD SPONGE CAKE
Total weight: 455 г
65 g of milk
13 g of 82% butter
40 g of 80% chocolate
52 g of flour
6.5 g of cocoa powder
72 g of yolks
45 g of eggs
72 g of egg whites
52 g of sugar
CHANTILLY WITH MASCARPONE AND COFFEE
Total weight: 357 г
100 g of 35% cream (A)
25 coffee beans
25 g of sugar
17 g of 1:6 gelatin mixture
55 g of mascarpone
140 g of 35% cream (B)
25 g of Kahlua liqueur
for 1 dripping pan (40x30 cm)
100%
Cover the dripping pan with a 40x30 cm silicone mat. Preheat
12,5% the oven to 160C.
5% Bring the milk and butter to a boil, add the melted chocolate
7,5% and boil again. Remove from the heat, add the sifted flour and
20% cocoa at one time and quickly stir with a spatula until smooth.
1% Transfer the dough to the mixer bowl (with the spatula), and
when the mixture has cooled to 55C, start gradually adding the
14%
yolks and eggs in small portions, mixing well each time.
9% In parallel, start to whisk the egg whites, gradually adding
21% sugar. Beat to a steady foam.
10%
Then carefully fold the whipped whites in the custard batter.
Spread the dough evenly over the silicone mat. Bake for 8-10
minutes. The finished sponge cake will spring back. Remove
the sponge cake from the oven and immediately cover with a
silicone mat or baking paper. Place the sponge cake to the
refrigerator without removing the baking paper and silicone
mat. Leave at 3C for 12 hours.
100%
Coarsely grind the coffee beans and mix with the A cream. Bring
28% to a boil, cover with cling film and leave to infuse for 30 minutes.
Then strain, weigh and restore the original weight of 100 g using
milk. Heat the coffee cream, sugar, and gelatin mixture until the
7%
gelatin dissolves.
5%
15,5% Pour over the mascarpone and beat with a blender until smooth.
Add cold cream B, liqueur and mix with a spatula. Cover with
39%
cling film and refrigerate for 12 hours. Then whip with a whisk at
7% medium speed until increased in volume and thickened.
re cip e a nd ingredie nts
CREMEUX WITH DARK CHOCOLATE AND COFFEE

Total weight: 243 г 100%

Coarsely grind the coffee beans and mix with the milk and
63 g of milk 26% cream. Bring to a boil, cover with cling film and leave to infuse
63 g of 35% cream 26% for 30 minutes. Then strain, weigh and bring to the original
weight of 126 g using milk.
17 g of sugar 7%
25 g of yolks 10% Mix the yolks with the sugar, pour the hot coffee cream with the
75 g of 72% dark chocolate 30% milk on the yolks with the sugar, stir, return to the heat and,
constantly stirring, heat to 83-85C. Pour it on the chocolate and
8 g of coffee beans
beat with a blender until the mixture has formed an emulsion.
Cover with cling film and quickly cool to 3C. Keep in the
refrigerator for at least 6 hours.

ASSEMBLING
Beat the Chantilly cream until the semifluid consistency is reached.

Remove the baking paper and silicone mat from the sponge cake and transfer the sponge cake to a clean
baking paper. Spread evenly 230 g of Chantilly cream over the sponge cake, leaving 1.5-2 cm from the narrow
edges. From the narrow edge of the sponge cake, at a distance of 1- 1.5 cm from the edge, form the line from
the Chantilly cream. Lifting the baking paper, carefully roll the layer up, pressing it well after each turn. Place
the roll seam down on a dripping pan and send it to the refrigerator to stabilize for 1 hour (or freeze
immediately if necessary). After stabilization (or freezing), trim the edges of the roll. Decorate with the
remaining Chantilly cream and chocolate cremeux.