Chocolate Swiss roll with pear recipe the pieces of pear uniformly to distribute, roll the sponge away from the body and Chill for 1 hour. Before serving, thin with powdered sugar and cocoa powder.

Ingredients:

1 baking sheet

Sponge cake

20 g flour

20 g cocoa powder

4 eggs (size M)

110 g granulated sugar

For Filling

1 can of pears (850 ml)

1 tsp Williams-Christ-Pear brandy

1 dash lemon juice

Chocolate cream

80 g Bitterkuvertüre (60% cocoa)

250 g cream

1 teaspoon powdered sugar

Watering place

1 tablespoon Williams-Christ-

Pear brandy

Also

100 g granulated sugar for Sprinkle

Powdered sugar for dusting Cocoa powder for dusting

Method:

1. Preheat the oven to 180 ° F. Top and bottom heat. Baking sheet with parchment paper, while the back of the paper short side of accordion-like fold to a stable edge, so that the paper size of 20 × 35 centimeters.

2. For the cake flour and cocoa powder and mix seven. The Separate eggs. Protein, 40 g of sugar with a hand mixer to Whisk. Egg yolks with the remaining sugar in a Bowl with a hand mixer or food processor foamy. Up to one-third of the egg whites with a Spatula stir in the egg yolk mixture.

3. The rest of the exchange Fold in the flour and cocoa mixture gently.  Put the dough on the prepared baking sheet stress evenly and in preheated oven about 14-15 minutes on middle rack bake.

4. After baking, sprinkle the top side with the sugar and Cover with a second baking sheet of paper. A wire rack, place contact the biscuit on the grill, remove the sheet and let cool.

5. The pears drain well and collect the pear juice. The fruit cut into small cubes and, in a bowl Pear brandy and lemon juice.

6. For the chocolate cream to chocolate in a slightly larger Bowl and melt over a double boiler. Cream and Powdered sugar with a hand mixer not hit too hard. Remove the chocolate from the heat and let cool slightly. Up to one-third of the whipped cream with a whisk quickly stir and fold the rest.

7. The sponge cake from the baking paper to solve. 2 tablespoons pear juice Pear mix and soak the sponge with it. The chocolate cream spread evenly on the biscuit, while about 3 cm recess at the rear edge.