出来るだけ少ない材料でチョコレートロールケーキを作る chocolate swiss roll

First, place 3 eggs in a container and mix, then add 70g of granulated sugar and whisk until fluffy.

Sift 30g of cake flour and 15g of cocoa powder into the egg mixture, and mix with a rubber spatula until there are no lumps.

Line a baking container with parchment paper and pour in the batter you just made (container size 22cm x 30cm).

Preheat the oven to 180 degrees Celsius and bake for 10 minutes, then let it cool at room temperature. Next, make the chocolate cream.

Whip 150g of heavy cream until stiff peaks form, then melt 50g of black chocolate and add it to the cream to make a thick whipped cream.

Remove the baked cake from the parchment paper, spread the chocolate cream on the baked side, and roll it up.

Wrap it in the parchment paper and then in plastic wrap like a candy, and chill in the refrigerator overnight. Next, make the chocolate coating.

In a heatproof container, add 50g of butter and 100g of black chocolate and melt them together using a double boiler.

Coat the rolled cake with the melted chocolate and place it in the refrigerator until the chocolate hardens, then it's complete.

Spice Level:

Allergens