My favourite chocolate roll // Moja najljubša čokoladna rolada

nedelja, december 27, 2015

ENG

There is a story that I've been told whenever I wanted this roll for christmas. It was that my late grandma knew the Rp. by heart and no one else did. So it just cannot be made. I think it was simply because I ate too much of it every single year and my family wasn't gonna keep up with that. No recipe - no sick Hojka.

Now that I have the original recipe I think I did them wrong. It must have been because it's sticky work. And it's a lot of work. And no one has time or energy to do it and no one likes it that much. The result however is really really good. So here it is - my favourite chocolate roll.

Ingredients:

- 150 grams ground walnuts

- 100 grams icing sugar

- 70 grams for dark chocolate

- 1 egg at room temperature (separate the yolk from the egg white)

- 50 grams of butter (room temperature)

- 1 table spoon of rum

The how-to:

Melt the chocolate and wait for it to cool a little. Cook the yolk in boiling water for about 3 minutes. Drain it and wait for it to cool. Meanwhile beat the egg white. The yolk will have cooled down by now and you can press it so it's of even consistency.

Brown part:

Mix the ground walnuts with 50 grams of icing sugar. Add the melted, not hot (!), chocolate first and then add the beaten egg whites.

Yellow part:

Mix the butter, 50 grams of icing sugar, the rum and the yolk.

Together:

Sprinkle baking parchment with crystal sugar and put it on the worktop. Distribute the brown layer evenly into a quadrangular shape then add the yellow part on it. Roll it up and put in the fridge over night. As it is of soft consistency it should be refrigerated at all times. Will last up to two weeks, or less, depends how quickly you will eat it!

Double the amount of ingredients to get 3 rolls of app. 25 cm length. I made my roll out of 5 eggs.

SLO

Kadarkoli sem si zaželela čokoladno rolado za božič sem dobila kot odgovor en stavek. Moja pokojna babica je bila edina, ki je poznala Rp. in zato je ne moremo narediti. Mislim, da je niso želeli delati, ker sem se je parkrat grdo prenajedla. Sej veste v kakšnem smislu grdo prenajedla.
Sedaj, ko imam originalni recept, vem, da mogoče moje dobro ni nujno bilo na prvem mestu. Pocasto delo je. In dela je ogromno. In nobenemu ni bil končni produkt tako vseč, da bi želel to delati kot po tekočem traku. Ampak rezultat je super, ko se enkrat pride do njega. Torej, tukaj je - recept za mojo najljubšo čokoladno rolado.

Kaj potrebujemo?

- 150 g mletih orehov

- 100 g sladkorja v prahu

- 70 g temne čokolade

- 1 jajce na sobni temperaturi (loči rumenjak od beljaka)

- 50 g masla (na sobni temperaturi)

- 1 žlico ruma

Kako jo pripravimo?

Raztopila sem čokolado in počakala, da se ohladi. V kropu sem skuhala rumenjak za približno 3 minute, ga odcedila in počakala, da se ohladi. Med tem časom sem stepla (OK Arty je!) beljake v sneg. V tem času se je rumenjak ohladil in sem ga lahko spasirala oz. pretlačila.
Rjavi del:
Zmešala sem zmlete orehe in 50 g sladkorja v prahu. Dodala sem ohlajeno zmehčano čokolado in nato še sneg.
Rumeni del:
Zamešala sem maslo, preostali sladkor, rum in pretlačen rumenjak.
Skupaj:
Potresla sem peki papir s kristalnim sladkorjem in po njem enakomerno porazdelila najprej rjavi del rulade, tako da sem dobila štirikotno obliko. Nato sem nanj namazala rumeni del rulade. Zavila sem ju skupaj kot potico. Preko noči je bila v hladilniku. Ker je precej mehke konsistence je dobro, če je rolada ves čas (dokler je ne postrežemo) v hladilniku. Zdrži približno dva tedna, če je seveda ne pojemo prej.

Iz dvakratne mase se dobi 3 rolade dolge približno 25 cm. Jaz sem uporabila 5x maso.