Chocolate Roll with Caramel Cream and Nuts
Chocolate Roll with Caramel Cream and Nuts — a Komplet recipe in 4 components, makes 3 pieces x 60 cm. Uses Komplet Dark Base 7 kg.
- mixing time
- 3 min
- baking temperature
- 210 °C
- baking time
- 7 min
Ingredients
Chocolate sponge
| Ingredient | Quantity |
|---|---|
| Komplet Czekoladowe Soft | 1000 g |
| Eggs | 700 g |
| Oil | 300 g |
| Water | 200 g |
Fruit layer
| Ingredient | Quantity |
|---|---|
| Apricot bake-stable filling | 900 g |
Caramel cream
| Ingredient | Quantity |
|---|---|
| Komplet KARMELOWA BAZA (Caramel Base) | 680 g |
| Water (approx. 40 °C) | 340 g |
| Cream margarine | 800 g |
| Spirit | 130 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Komplet Dark Base 7 kgKomplet BAZA DARK (Dark Base) | 200 g |
| Water (approx. 40 °C) | 200 g |
| Honey | 200 g |
| Nuts (any) | 450 g |
Method
- Chocolate sponge
Mix the ingredients with a flat beater at medium speed.
- Chocolate sponge
Spread the batter onto 3 sheets of baking paper and bake.
- Fruit layer
Spread the apricot filling onto the cooled chocolate sponge sheets.
- Caramel cream
Mix the KOMPLET Caramel Base with the water and add it to the aerated cream margarine. Add the spirit at the end of mixing.
Assembly: spread the cream onto the apricot filling layer (weight per piece 550 g) and roll up. Chill the rolls.
- Decoration
Coat the chilled rolls with the remaining cream and decorate with nuts.
- Decoration
Mix the KOMPLET Dark Base with the water, then with the honey. Cool the mass. Apply the thickening mass onto the top of the rolls.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.