Chocolate Cake Roll

Overview

Dear chocolate lovers, this is definitely a dessert that is sweet but not greasy, delicious and good-looking. Only those who have made it themselves will understand that the cake roll made by this recipe is not sweet and greasy, delicious, healthy and good-looking. The thick chocolate cake is paired with the sweet and sour mango filling. I have reduced the sugar and cream here, but the taste is what I like, not sweet but not greasy, fresh and delicious!

Ingredients

Steps

Separation of egg yolk and protein, as shown in the figure. Note: Be sure not to have a little egg yolk liquid in the egg white, otherwise it will affect the production!
Weigh the corn oil and pour the milk into the egg yolk liquid. Let it sit for 2 minutes and then stir evenly with egg beater
Weigh flour, low-gluten flour, cocoa powder
Sift the measured low flour and cocoa powder into the egg yolk that has just been beaten evenly! Mix with egg custard and set aside
Start processing the egg whites, weigh 50 grams of white sugar and set aside
Use the electric egg beater to first turn to the 2nd gear and beat until coarse foam, then add the white sugar. Add the white sugar into the egg whites in three batches, then change to the 1st gear and continue beating
Just hit it until it looks like a big hook as shown in the picture
Beaten egg whites and stirred egg yolk paste
Use a spatula to scoop out 1/3 of it into the egg yolk paste, stir evenly, scoop out another 1/3 and repeat the previous steps until the egg whites are completely blended with the yolk paste!
Prepare a baking sheet, line it with parchment paper, and preheat the oven to 165 degrees
Pour the batter into the baking pan and scrape it evenly with a spatula so that the baked product will be smoother and more beautiful
Shake the baking pan twice to remove any large bubbles on the surface! Place in the middle rack of the oven, 165 degrees, 25 minutes
At this time we will make the ingredients for surface latte art. Pour 20 grams of whipping cream into a stainless steel bowl
Pour water into a pot, put the stainless steel bowl filled with whipped cream into the pot, and heat the whipped cream over water
After the light cream is heated, pour in the dark chocolate coins. (We ran out of dark chocolate at home, so I used chocolate truffles and made them in the same way!)
Stir, turn off the heat, continue stirring until melted, remove from the heat!
Let cool slightly and put into a piping bag for later use! This is the chocolate sauce used for the outermost thread
At this time, the cake slices are also baked, the texture is uniform, the color is beautiful, and the rich chocolate flavor can be smelled
Now let’s deal with the filling of the cake roll. Weigh out 150 grams of whipping cream and 15 grams of white sugar
Whip the whipped cream, the whipped cream is as shown
Turn the cake roll upside down and take it out. Place oil paper underneath. You will have to roll the cake roll later. Start spreading the filling cream and spread it evenly with a spatula
Peel and dice the mango, and place it on the cake roll as shown in the picture. Lift the bottom piece of oil paper and start to roll it up. After rolling, place it in the refrigerator to set for 15 minutes
Take out the shaped cake roll and start decorating it. You can use the chocolate sauce that you made before to draw flowers, or you can use a piping tip to decorate it into roses. Use your imagination to create a different cake roll, or you can use various herbs and flowers that you grow yourself. My opinion is that butter flowers are rarely used for decoration, as they are too sweet, so the fresh forest style is also very beautiful!
Finished product picture, everyone enjoys it! The rich chocolate cake with the sweet and sour mango filling is especially delicious😋

Overview

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Ingredients

Steps