Gluten-free chocolate roll
Intense chocolate dessert without gluten and lactose
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- 6 PL Cake mix Liana
- 1 bag Liana dark chocolate pudding
- 6 tablespoons powdered sugar
- 6 eggs
- 600 ml almond milk
- 150 g vegetable butter
- 100 g chocolate without gluten and milk
- 4 tablespoons of currant or raspberry jam
- 3 tablespoons of sugar
- Mix the egg whites into foam, add sugar and beat until stiff. Gradually beat the egg yolks into stiff snow and finally mix in the flour by hand. Pour the dough onto a tray lined with baking paper and bake in a preheated oven at 180°C for 12-15 minutes. Immediately after baking, wrap in a damp towel and let cool.
- Mix the pudding in 150 ml of milk. Bring the remaining milk, sugar and broken chocolate to a boil, add the prepared pudding and make a thick porridge. Stir the butter into the hot porridge and let it cool, stirring occasionally. Before use, it is best to let the cream cool overnight in the refrigerator and then whip it.
- Spread the roulade with jam, about ⅔ of the chocolate cream, roll it up and cover the top of the roulade with the remaining cream. Let it harden.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 6 PL Cake mix Liana
- 1 bag Liana dark chocolate pudding
- 6 tablespoons powdered sugar
- 6 eggs
- 600 ml almond milk
- 150 g vegetable butter
- 100 g chocolate without gluten and milk
- 4 tablespoons of currant or raspberry jam
- 3 tablespoons of sugar
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