Roll of chocolate cigarette dough with chocolate and pistachio cream

Cherry 160 g
Sugar 25 g
Liqueur "Amaretto" 13 ml
Butter 60 g
Sugar powder 60 g
Egg white 60 g
Wheat flour 50 g
Cocoa powder 12 g
Chocolate cream for cake Dr.Oetker 5 g
Pistachio Paste 2 g

1. Cherry and sugar sand put in a bucket, bring to a boil and add the liqueur "Amaretto". The resulting mixture should be cooled and refrigerated.

2. Softened butter to punch in a blender with powdered sugar until smooth, but not white.

3. Add protein, sifted flour with cocoa, punch in a blender until smooth.

4. Smooth the chocolate dough with Teflon sheets (6 cm by 18 cm stencil) with a thin layer of stencil.

5. Bake at 180 degrees for 3 minutes.

6. The iron forms are covered with a thin parchment, greased with vegetable oil.

7. To set off the chocolate cream, and into it pistachio. Bake at 180 degrees for 6 minutes. Then turn over and leave in the oven for another 6 minutes.

8. Collect the roll and decorate with an ice cream ball.