Ingredients
Chocolate sponge biscuit
sugar
100g
3.50oz
0.40cup
6.70tbsp
eggs
100g
3.50oz
0.40cup
6.70tbsp
egg yolks
45g
1.58oz
3tbsp
egg whites
60g
2.10oz
4tbsp
flour
60g
2.10oz
4tbsp
cocoa
20g
0.70oz
1.34tbsp
butter
20g
0.70oz
1.34tbsp
Blueberry jam
frozen blueberries
180g
6.30oz
0.72cup
12tbsp
sugar
50g
1.75oz
3.35tbsp
cornstarch
7g
0.25oz
0.47tbsp
water
2Tbs
Chocolate cream
cream cheese
240g
8.40oz
1cup
16tbsp
cream 33%
75g
2.54fl oz
sugar
40g
1.40oz
2.68tbsp
bitter
45g
1.58oz
3tbsp
Method
Chocolate sponge biscuit
- Melt the butter, and cool it to room temperature.
- Whip the whole eggs and yolks with half of the sugar into a fluffy foam.
- Whip the whites, gradually adding the remaining sugar, to soft peaks (the pattern on the mass quickly disappears, the mass doesn't hold its shape) in order to make it more convenient to mix it with the rest of the ingredients.
- Combine the egg masses, add the sifted flour and cocoa, and stir in with gentle movements.
- Add two tablespoons of dough to the melted butter, mix, and pour into the main mass, thus it is easier and faster to mix in the fats.
- Spread the mass in an even layer on parchment 11.80*15.75 inch (30*40cm) on a silicone or teflon mat.
- Bake the sponge biscuit in the oven preheated to 392F (200C) for 12 minutes. Don't overdry, otherwise you will not be able to twist the roll.
- Remove the biscuit from the parchment, and cut off uneven edges, if any. Turn the biscuit over, and remove the mat. Cool it.
Blueberry jam
- Heat the blueberries with sugar in a saucepan until boiling.
- Add the water to the starch, and mix well. Pour into the blueberries while stirring, boil for 1 minute, remove, and cool.
Chocolate cream
- Whip the cold cheese with cream and sugar.
- Melt the chocolate, and cool it to room temperature.
- Pour the chocolate into the whipped mass.
Assembly
- Put the biscuit on cling film, spread the cream on top in an even layer, and put the chilled jam on top.
- Gently twist the roll from one end, and wrap it with cling film on top, pressing it a little. Leave the roll in the fridge to stabilize for a couple of hours.
- After that, remove the film, and sprinkle the roll with cocoa powder on top.
