Chocolate Roll with Coffee

For this chocolate roll with coffee is needed: 

Crust:

200 g of coconut,
250 g of powdered sugar,
300 g ground biscuits,
1 cup of strong black coffee,
1 egg white.

Filling:

250 g of margarine,
100 g of powdered sugar,
1 egg yolk
100 g melted chocolate.
 
Glaze:

50 g of chocolate
4 tablespoons of oil.


Prepared as follows:
 
Crust:

Whisk egg white foam.
Add biscuits, coconut, powdered sugar and a cup of strong black coffee.
All stir by spoon to unite ingredients.
The resulting mixture attenuate by rolling pin so that the prepared film forming a rectangle.

Filling:

In a bowl whisk the butter with the sugar and add the egg yolk.
Stir well and add the melted chocolate.
Spread this filling evenly over the crust and carefully twist roll.
 
Glaze:


Melt 50 g of chocolate with the oil,on steam.

Pour glaze over of rolls and leave to cool.

Coffee Roll Elephant Ear

Coffee roll creamy filling with nuts and bark of biscuits and coffee, that is Elephant ear. This no bake biscuit cake, with unusual name and a mild coffee flavor will attract coffee lovers and those who are not. My husband, who normally does not drink and does not like coffee, says that this coffee roll is one of the most delicious rolls that he tasted lately.

For this coffee roll is needed:

Fro the crust:

500 g (1.1 pound) ground biscuits,

200 g (0.44 pounds) powdered sugar,

2 tablespoons cocoa

4 cups cooked black coffee without sugar.

For the filling:

200 ml milk

1 cup sugar

2 egg yolks,

2 vanilla sugar

2 tablespoons sugar

half margarine,

2 tablespoons chopped walnuts,

a little coconut flour.

For the glaze:

100 g (0.22 pounds) chocolate

little water and

little oil.

Prepare this coffee roll topped with chocolate as follows:

Place the sugar in the ground biscuits and mix well.

Add 2 tablespoons of cocoa and 4 cups of cooked coffee (not hot) and knead.

The compound, divided into two equal parts and stretch in a rectangular crust.

Pour milk in a cup of sugar and allow to boil.

Whisk 2 egg yolks, 2 tablespoons sugar and 2 tablespoons of flour and gradually add to the hot milk and stir.

When cool, add margarine and nuts and mix well.

Coat a rectangular crust and wrap the rolls.

Coat rolls with chocolate glaze and sprinkled with coconut.