Black chocolate cake roll

Overview

My friend and her daughter are both chocolate lovers, and this cake roll given to them is exactly what they like. As expected, after receiving my cake rolls and eating them, they praised them very much and said that their whole family has almost become my fans. Even her husband, who usually doesn't like sweets, ate several pieces in a row. This is a great affirmation for me! The cream filling uses 66% Valrhona dark chocolate, and after entering the mouth, there is a slightly bitter aroma of mellow chocolate and cream. The bitterness is not very bitter and is acceptable to ordinary children. My son and my 6-year-old niece also like it very much. In fact, I made two types. The difference is that the cream on top is original and matcha-flavored. I personally prefer the matcha-flavored one, and the red and green colors give it a Christmas feel. (I directly use the size of the baking pan that comes with Changdi 32L)

Tags

• baking
• cake
• 66% dark chocolate
• cake flour
• cocoa powder
• corn oil
• egg
• strawberry
• whipping cream
• fine sugar
• milk

Ingredients

Steps

1. 1 Keep the raw materials aside. Cake powder and cocoa powder can be put together.

   

2. 2 Separate the egg yolk and protein, add corn oil to the egg yolk and beat well at low speed.

   

3. 3 Add milk and beat well.

   

4. 4 Sift in the flour and cocoa powder and mix well with a whisk in a zigzag shape.

   

5. 5 Beat the egg whites at low speed until fish eyes are frothy.

   

6. 6 Add fine sugar in three batches and beat until the beater is lifted up and forms a bird's beak shape.

   

7. 7 Add 1/3 of the egg whites to the egg yolk batter.

   

8. 8 Mix well.

   

9. 9 Pour 8 into the remaining 2/3 of the egg whites.

   

10. 10 Stir evenly into a smooth batter.

    

11. 11 Pour into a baking tray lined with greased paper, use a spatula to smooth the surface as much as possible, and bake in the middle rack at 180 degrees for 13-15 minutes.

    

12. 12 Pour 25 grams of whipping cream into a small milk pot.

    

13. 13 Heat for 12 seconds until boiling, then remove from heat and add 25 grams of dark chocolate.

    

14. 14 Stir until dark chocolate and light cream are combined.

    

15. 15 Beat 100 grams of whipping cream and 8 grams of sugar until 7 and 8 are distributed, then pour the mixture in 14.

    

16. 16 Continue beating until stiff.

    

17. 17 Take out the baked cake, spread it flat on the baking grid to dry for a few minutes, cover the surface with a layer of oil paper or tin foil and let it dry until warm.

    

18. 18 Turn over and peel off the oil paper underneath.

    

19. 19 Turn it over again, cut off the uneven edges, and make a few shallow cuts on the surface.

    

20. 20 Apply the whipped dark chocolate cream, making it slightly thicker at the front, leaving about 3 or 4cm unpainted at the back.

    

21. 21 After rolling up, wrap the outside with oil paper or tin foil and refrigerate for a few hours to set. Take it out and decorate it slightly. I squeezed matcha cream and added strawberries. The red and green colors have a Christmas feel.