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Chocolate roll

Chocolate roll

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I want to thank Tima for the recipe for this delicious roll! I kept thinking about doing it and on the weekend I had time and I set off :)) It doesn't look like the original, but it certainly looks similar! And I was thinking, does it work with white chocolate?

  • countertop
  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • a teaspoon of baking powder
  • Cream
  • 200 ml sour cream for whipped cream
  • 3 tablespoons sugar
  • 100 g Milka chocolate with hazelnuts
  • 100 g dark chocolate
  • Glaze
  • 100 g milk chocolate
  • 3 tablespoons milk
  • a tablespoon of butter

Servings: -

Preparation time: less than 60 minutes


She's getting ready cream, put the cream on the fire until it boils, then add the chocolate. Stir until the chocolate melts. Leave to cool then put in the fridge until we prepare the top.

For wheat, mix the egg whites with a pinch of salt and sugar. Then add the yolks one by one and mix continuously. At the end we put the flour mixed with the baking powder. Pour the composition into the oven tray, cover it with parchment paper and bake the top for 25 minutes. When the top is baked, we put it with paper on a damp kitchen towel and roll it. Leave it to cool, meanwhile take the cream out of the fridge and mix it. We open the top, remove the baking paper and spread the cream evenly then roll again and leave the roll in the towel for half an hour.

For the icing, melt the 3 ingredients on a steam bath then pour over the roll. Leave to cool. It's better the 2nd day!

Almond flour 250g - Fit Food

We all know almond flour. Without it, there would be no famous macarons.

Obviously this is obtained from dried or fried almonds that can be optionally peeled.

In some recipes, almond flour is better than wheat flour or other types of flour because it is healthier and gluten-free.

Almonds in general, like many dried fruits, are an excellent source of nutrients and have many beneficial properties for the body.

In addition to having only 19g of carbohydrates per 100 g of product, most of them are absorbed slowly, thus helping to balance the glycemic index. On the other hand, the proteins present are a rich source of essential amino acids for our body.

Unsaturated fat content turns almond flour into a healthy ingredient for people with high cholesterol

Almonds, due to their vitamin E content, are powerful antioxidants that help improve the appearance of the skin and protect cells, while due to its protein content, it is a healthy source of energy for people who play sports regularly.

Because almond flour does not contain gluten, it is ideal to be incorporated into diets for celiacs.

Coconut flour 300g - Fit Food

Coconut flour is my favorite. At a relatively acceptable price, I discovered it some time ago and started testing all kinds of recipes with it.

Coconut flakes and coconut flour are two different products, the latter being obtained from fresh coconut pulp. Excess fat is removed and dried at temperatures below 40 ° C to maintain its properties, and the remaining pulp is dried, then finely ground to a consistency similar to conventional flour.

This becomes a flour that we can use to prepare both sweet and salty recipes, gluten-free and suitable even for vegetarian and vegan diets. In addition, it tastes delicious coconut!

Dietary properties of coconut flour

If coconut flour stands out for something it is for the fiber content of over 40%. That is why it can help us regulate intestinal transit and feed the bacterial flora, because it also has a proven prebiotic effect.

Coconut flour also contains simple carbohydrates, but with a low glycemic index. In addition, it provides good quality fats that help lower LDL cholesterol.

Finally, it is worth mentioning that coconut flour also provides some minerals such as potassium and magnesium.

Culinary properties of coconut flour

Unlike other types of flour, coconut flour absorbs a lot of liquid and therefore we cannot replace a quantity of white flour with the same amount of coconut flour. We will need less flour or more liquid.
The proportions would be 3 to 1, but you have to test until you get used to the way they react.

There is no ideal formula to replace wheat flour with coconut flour that works in all recipes, but generally one-third or even a quarter of the amount of coconut flour is used compared to the original recipe.

In addition, the fact that coconut flour does not have the elasticity of gluten-free flours must be taken into account. Therefore, if we want to get fluffy textures, we need to add other ingredients that provide this elasticity such as Gum Xantan.


  1. Skyelar

    Bravo, what suitable words ..., the brilliant idea

  2. Fortune

    I sympathize with you.

  3. Ceneward

    It is interesting. Tell to me, please - where I can read about it?

  4. Aegyptus

    Added to my bookmarks. Now I will read you much more often!

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