Bakery products

Czech roll

Czech roll ingredients

For biscuit:

  1. Chicken eggs 3 pcs.
  2. Cocoa powder 1 table. a spoon
  3. Sugar 0.5 cups
  4. Premium wheat flour 0.5 cups

For cream:

  1. Butter 120 g
  2. Sugar 0.5 cups
  3. Milk (any fat content) 0.5 cups
  4. Cocoa powder 1 teaspoon. a spoon
  5. Cognac (rum, coffee liqueur) 1 tea. a spoon
  6. Potato starch 13 g

For glaze:

  1. Chocolate without additives (bitter, milk) 50 g
  2. Butter 30 g
  • Main ingredients: Milk, Cocoa and Chocolate, Cognac
  • Serving 10 Servings


Tablespoon, Teaspoon, Glass, Knife, Cutting board, Mixer or blender, Stove, Saucepan, Oven, Baking sheet, Parchment baking paper, Sieve, Silicone grease brush, Refrigerator, Pan of different diameters (for a water bath)

Cooking Czech roll:

Step 1: Prepare the ingredients.

We wash chicken eggs with a soapy solution to get rid of harmful bacteria accumulated on the shell. Let's wait for a while, so that the butter melts a little, and the milk warms up a little.

Step 2: Prepare the milk syrup for the cream.

Pour sugar into a small saucepan and pour 3/4 of our milk, and leave the rest of the milk in a glass. We send the pan to the stove and bring the mixture to a boil, stirring constantly, so that the sugar has time to dissolve. At the same time, pour out the starch in 1/4 of the milk and stir it, breaking the lumps that form. When milk with sugar boils, add diluted starch to them to make milk syrup thicker. Stir it, reduce the heat, and cook for a couple of minutes. After this, the syrup needs to be cooled to room temperature, and while it cools, we will prepare the biscuit.

Step 3: Prepare a chocolate sponge cake for Czech roll.

To make the sponge cake lush, you need to sift the flour with a sieve. Then we add cocoa powder to it and mix the resulting mixture. We break chicken eggs into a bowl with a knife and pour sugar to them. We pick up a mixer or blender and beat the eggs until the sugar dissolves to a beautiful thick foam. After that we combine what we have already succeeded - sweet egg foam and sifted flour with cocoa. Mix the resulting dough. It turned out to be quite liquidish, therefore, unlike other rolls, we will not roll it, but we will spread it on a baking sheet. Surprised? But in order - the baking sheet should be lined with parchment paper for baking, and then gently and, if possible, evenly, smear the dough for biscuit on it. Stick to the size - you should get an even rectangle with sides 25 and 35 centimeters.

Step 4: Bake a chocolate sponge cake for Czech roll.

Turn on the oven and preheat it up to 190 degrees, and then put the baking sheet in the biscuit, which we will bake until cooked for 15 minutes. Ready baked biscuit, like milk syrup, which we boiled a little earlier, need to be cooled to room temperature. Speaking of syrup, it should have cooled by now, so let's get back to making cream for roll.

Step 5: Prepare cream for Czech roll.

We place milk syrup next to us - very soon we will need it. Send the right amount of butter to the bowl and pick up the mixer or blender again. You rinsed it after the previous use? Well, beat the butter for a couple of minutes at high speeds, and then gradually add the milk-starch syrup and continue to whip the future cream. That's not all - when all the syrup is in a bowl with butter, add cognac and cocoa powder, then beat the cream already ready!

Step 6: Lubricate the biscuit with cream.

If the biscuit has cooled down, turn the baked layer with the paper layer up and carefully remove the last. This side of the biscuit will be rough and not particularly beautiful, which is why we will mask it with cream. We apply the cream over the entire surface of the biscuit, thickening its layer in one of the edges - this will be the middle of the future roll. Wait a few minutes for the biscuit to slightly soften, and then gently but tightly roll the roll. Wrap the roll in parchment paper, remembering where the seam is. In this state, remove the roll in the refrigerator, placing it there with the seam down. Now you will need to wait a day for the roll to soak and infuse.

Step 7: Prepare the chocolate icing for the Czech roll.

We will organize a water bath in order to melt the chocolate. On the stove we put a pan of a larger diameter, into which we pour a little water. Inside we put a smaller pan with a broken bar of chocolate. Melt the chocolate over medium heat, stirring constantly, and then add the butter, and mix the icing properly.

Step 8: Decorate the Czech roll with icing.

It will be easy and simple to do this - with a silicone brush. We take out the impregnated roll from the refrigerator and take it out of paper. Apply chocolate glaze over the entire surface. You can make a beautiful relief pattern in the form of stripes. We remove the roll for 1 hour in the refrigerator to freeze the icing.

Step 9: Serve the finished Czech roll.

Ready-made roll is perfect as a dessert and decorate your holiday table. Serve it in sliced ​​portions, at the end of dinner with a hot drink - aromatic tea or freshly brewed coffee. Fans of sweets will appreciate this wonderful dish! Enjoy your meal!

Recipe Tips:

- - You can make chocolate icing to decorate the roll according to another recipe.

- - The roll can be sent to the refrigerator in a cling film.

- - If paper sticks to a biscuit, lightly dampen it with water.