Almond Chocolate Cake Roll

Overview

I’ve been eating a lot of desserts lately, so today I thought of trying some oil-free recipes. I really like the oil-free recipe. It has a thicker texture but a very fresh aftertaste. The oil-free version also feels healthier. Of course, in order to make the oil-free cake taste more delicious, we can add fruit pulp, chocolate syrup or whipping cream, which can bring a new feeling to the oil-free cake.

Tags

• baking
• little fresh
• afternoon tea
• students
• cake flour
• chocolate
• egg
• fresh milk
• sliced almonds
• whipping cream
• white sugar

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Beat the eggs by splitting them, separate the egg whites, and add the sugar.

   

3. 3 Beat until the protein paste is thickened and not runny.

   

4. 4 Then add the egg yolk, increase the speed of the egg beater, and beat until the ingredients are combined.

   

5. 5 As shown in the picture, it looks like it has been laid, and the texture can be maintained.

   

6. 6 Sift in the flour and mix until there is no dry powder, then put it into a piping bag.

   

7. 7 Pour the batter evenly into the baking pan and place in the preheated oven.

   

8. 8 Bake at 170 degrees for 12 minutes. After baking, let cool and set aside.

   

9. 9 Prepare chocolate whipped cream, fresh milk and butter.

   

10. 10 Add the whipping cream and fresh milk together and heat until slightly boiled.

    

11. 11 Add the chocolate and stir until melted, then add the butter and stir until melted.

    

12. 12 Spread chocolate batter on the inside of the cake roll.

    

13. 13 Then roll it up, seal it and set it for about half an hour. Brush a layer of chocolate paste on the surface.

    

14. 14 Decorate with toasted almond slices.