Chocolate Roulette

Chocolate Roulette

Roulette is a kind of sweet that has many fans in different countries and is prepared in different ways and tastes. Today we want to teach you a delicious roulette.


  • Eggs: 4 number whites and yolks separately
  • Flour: 65 grams
  • Cornstarch: 20 grams
  • Cocoa powder: 15 grams
  • Powdered sugar: 100 grams
  • Boiling water: three tablespoons
  • Baking powder: a quarter of a teaspoon
  • Vanilla: A little
  • Salt: One pence
  • Tray: 35 by 45

How to prepare

To make chocolate roulette, first preheat the oven to 200 degrees Celsius. Then drop the bottom of the paper mold. The paper rises from both sides of the mold as a handle to remove the roulette and is lightly greased with liquid oil or spray. Then sift the wheat flour, cornstarch, baking powder, salt and cocoa powder together three times. Then whisk together the completely cool egg yolks and whites.

Whisk the egg whites with 50 grams of powdered sugar and put them in the refrigerator. Stir the yolks, 50 grams of powdered sugar and vanilla thoroughly very quickly. Add the Boiling water little by little. Then stir the egg whites into the yolk with a whisk and mix with the flour and pour into the mold so that it is completely flat. Cook for a maximum of 12 minutes

Then take it out of the oven. Then place it on the work surface and cover it with the same size mold so that it does not dry out. After 5 minutes, carefully remove the mold so that the sweat does not spill on the bread. Place a completely dry towel on the work surface with greaseproof paper and powdered sugar on it. Turn the bread over. Then remove the paper from the back and put another greaseproof paper on it, and when it is hot, after three or four minutes, accompany it. Roll with a towel and cool in the kitchen or refrigerator. After cooling, open the roll and spread cream on the surface of the bread and roll it again and leave it in the refrigerator for three to four hours, decorate it and then cut it.

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