Rulada cu crema de ciocolata / Chocolate cream roulade

Reteta aceasta am luat-o de pe blogul Paulei http://enjoydessert.blogspot.ro/2013/05/rulada-de-ciocolata-best.html
Este intr-adevar '' The best''.........

I took this recipe from Paula's blog

It's  really'' The best'' .........

Ingrediente / ingredients:

Blat / Sponge:
- 3 oua - 3 eggs
- 3 albusuri - 3 egg whites
- 5 linguri zahar - 5 tablespoons sugar
- 4 linguri faina - 4 tablespoons flour
- 2 linguri cacao - 2 tablespoons cocoa
- 1 lingurita extract de vanilie - 1 teaspoon vanilla extract
- 1 lingurita praf de copt - 1 teaspoon baking powder


Crema / cream:
- 200 ml lapte - 200 ml of milk
- 3 galbenusuri - 3 egg yolks
- 2 linguri amidon - 2 tablespoons starch
- 2 linguri cacao - 2 tablespoons cocoa
- 5 linguri zahar - 5 tablespoons sugar
- 180 gr ciocolata neagra 60-70% - 180 gr dark chocolate 60-70%
- 100 gr unt - 100 g butter

Glazura / glaze:
- 80 gr ciocolata neagra - 80 gr dark chocolate
- 60 gr frisca lichida - 60 gr whipped cream

Facem blatul in felul urmator: separam albusurile de galbenusuri. Galbenusurile le mixam cu zaharul pana isi dubleza volumul, adaugam esenta  de vanilie. Faina o amestecam cu cacaoa si praful de copt. Adaugam amestecul uscat peste galbenusuri si amestecam. Compozitia se va ingrosa destul de bine. Albusurile le batem spuma tare impreuna cu un praf de sare. Punem 2 linguri de albus peste cealalta compozitie si incercam sa o omogenizam si sa o facem mai fluida. Adaugam si restul de albus, amestecam usor cu o spatula cu miscari de jos in sus.

We maje the sponge as follows: Separate the egg whites from yolks. Mixing the yolks withe sugar until doubled, add vanilla. Mix flour with cocoa and baking powder. Add the dry mixture over the yolks and mix. Composition will thicken quite well. They fight hard foam egg with a pinch of salt. Put 2 tablespoons of whites over other composition and trying to homogenize and make it more fluid. Add the remaining egg white, mix gently with a spatula with movements from the bottom up.

Tapetam o tava cu hartie de copt si turnam compozitia, niveland foarte bine pentru a iesi uniform blatul. Lasam la cuptor cca 20 minute.

Put baking paper on a tray and pour composition, leveling very well to get a uniform sponge. We leave in the oven about 20 minutes.

Crema: Laptele il punem pe foc impreuna cu zaharul. Galbenusurile le amestecam usor, adaugam amidonul si cacao peste galbenusuri si omogenizam. Cand laptele e fierbinte punem 2-3 linguri de lapte peste amestecul de galbenusuri si amestecam continuu. Rasturnam crema de galbenusuri peste restul de lapte si punem din nou vasul pe foc. Cand crema e suficient de intarita  luam vasul de pe foc si adaugam ciocolata neagra rupta bucatele, apoi untul. Lasam crema la racit.

Cream: Put the milk  on fire with sugar.  Mix yolks  easily, add starch and cocoa over the egg yolks and blend. When milk is hot put 2-3 tablespoons milk mixture over the yolks and mix continuously. Invert the egg yolks with remaining cream milk and put the bowl on fire again. When cream is hardened sufficiently take the bowl from heat and add the dark chocolate broken pieces, and butter. Let the cream cool.

Cand blatul este facut il rasturnam pe un prosop si il rulam. Il lasam in prosop pana se raceste , apoi adaugam crema .

When cake is done overthrow him on a towel and it's run. Leave it in the towel until cool, then add the cream.

Glazura: punem la incalzit frisca si adaugam ciocolata. Amestecam pana se dizolva.

Glaze: We warmed cream and add chocolate. Stir until dissolved.

Turnam galzura peste rulada si o intindem usor.

Pour glaze over the cake and gently stretch.

Eu am ras ciocolata alba deasupra, dar se poate pune si nuca de cocos, nuca, alune, orice va place.

I shaved white chocolate on top, but you can put coconut, walnuts, peanuts, whatever you like.

Se lasa la frigider cca 2- 3 ore si apoi se serveste.

Leave in the refrigerator about 2-3 hours and then serve.

Bon appetit!