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Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, chocolate mont blanc roll. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chocolate Mont Blanc Roll is one of the most favored of current trending foods on earth. It's easy, it's fast, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Chocolate Mont Blanc Roll is something which I have loved my whole life.

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To get started with this particular recipe, we have to first prepare a few components. You can have chocolate mont blanc roll using 13 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Chocolate Mont Blanc Roll:

{Get of Roll cake batter.
{Prepare 3 of Eggs.
{Get 80 grams of Granulated sugar.
{Take 40 grams of ●Cake flour.
{Make ready 15 grams of ●Cocoa.
{Get 20 grams of Milk.
{Make ready 20 grams of Butter.
{Prepare of Cream.
{Prepare 200 grams of Heavy cream (non-vegetarian).
{Take 30 grams of Granulated sugar.
{Prepare 30 grams of Chocolate.
{Take 1 tsp of Rum.
{Get 3 of pieces Simmered Chestnuts or candied chestnuts.

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Steps to make Chocolate Mont Blanc Roll:

Line a baking sheet with parchment paper. Bring the eggs to room temperature. Sift the ● ingredients together. Preheat an oven to 180°C..
Break eggs in a bowl, and add all of the sugar. Beat until small bubbles form and the eggs are completely beaten..
Now touch the eggs with your finger and if they feel cold, microwave at 10 second intervals until warm to the touch (they should be a little warmer than body temperature). Be sure to mix after every 10 seconds in the microwave..
Beat with a hand mixer on high speed until light-colored and thick, then on low speed until smooth..
Add the sifted ● ingredients in 4-5 batches, folding in with a rubber spatula..
Keep mixing this way until the batter looks shiny and is well-mixed..
Put milk and butter in a separate bowl and microwave. Add a small amount of the batter and mix..
Add all of the mixture from Step 7 into the bowl of batter and mix. The finished batter will be shiny and will drizzle into the bowl when you lift the spatula..
In order to get rid of the larger bubbles, pour the dough from a high angle onto the cookie sheet..
Spread it out with a card and smack the bottom of the pan 2~3 times to get rid of the air bubbles. Bake in an oven at 180°C for 12 minutes. Flip it over after 6 minutes in and bake..
As soon as it's done baking, remove the cake from the baking sheet. Cover the surface tightly with plastic wrap to prevent drying and let it cool..
Whip the heavy cream, sugar and rum lightly. Keep 100 g for adding with chocolate..
When the cake has cooled, remove the baking side with a knife or a palette gently and place on a new paper..
Whip Step 12's cream harder and spread it over the cake. Sprinkle with the chopped chestnuts. Roll it up slowly and gently..
After the cake is rolled up, wrap tightly in plastic wrap. Place in the refrigerator, seam side down, and chill thoroughly..
Put the chocolate into a bowl. Microwave or use a double boiler to dissolve it. Add Step 12's cream (100 g) and mix it in..
Whip Step 16's cream until thick. Put the cream in an icing bag and squeeze the cream. Let it cool completely in fridge..
Once it is properly cooled, sprinkle with cocoa powder and decorate as you like. It's done..

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