Hello, I am Elise. Today, we’re going to prepare fluffy chocolate roll cake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Fluffy Chocolate Roll Cake Recipe
Fluffy Chocolate Roll Cake is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Fluffy Chocolate Roll Cake is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have fluffy chocolate roll cake using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Fluffy Chocolate Roll Cake:
- Prepare For the chocolate roll cake
- Make ready 70 grams ＊Cake flour
- Get 4 ＊Eggs
- Prepare 15 grams ＊Cocoa
- Get 80 grams ＊Sugar
- Take For the chocolate cream
- Make ready 50 grams ☆Chocolate bar
- Get 150 ml ☆Heavy cream
Steps to make Fluffy Chocolate Roll Cake:
- Take the eggs out of the refrigerator just before use and separate the egg whites and yolks. Sift together the flour and cocoa. Preheat the oven to 180℃.
- Whip the egg whites. Add the sugar in 2 goes and whip until stiff peaks form to make a meringue.
- Add the egg yolks into the mixture and mix in lightly until fully incorporated.
- Once the yolks are mixed in, sift in the flour and cocoa mixture all at once and fold in with a rubber spatula.
- Pour the mixture from Step 4 into a baking tray lined with parchment paper and drop it lightly onto the counter 2-3 times to remove excess air bubbles and level out the mixture. Bake in an oven preheated to 180℃ for 13-14 minutes and, once done, leave to cool with the parchment paper still attached.
- Cool the sponge inside the baking tray. Either use another baking tray on top as a lid or wait for the sponge to cool down a bit and cover with a layer of cling film.
- Time to make the chocolate cream. Break up the chocolate into small pieces and add to a heat-resistant container along with 30 ml cream and heat up in the microwave for 30 seconds-1 minute.
- Take the chocolate from the microwave and gently mix until glossy.
- Add 10 g sugar to the remaining 120 ml cream and whip together until stiff peaks form. Add the melted chocolate mixture from step 8 and mix together to complete the chocolate cream.
- Spread the chocolate cream over one side of the cooled chocolate sponge and roll. Once the cake is rolled, wrap it in cling film and leave to rest in the refrigerator for over 1 hour.
- This is how the roll cake looks with the parchment paper attached. It might be nice to keep the cake this way and simply wrap in cling film or wrapping and giving it to somebody as a present.
- By reducing the amount of cocoa from 20 g to 15 g, reducing the amount of cream and adding the lid during cooling, I managed to make this cake easier to roll.
So that’s going to wrap it up for this exceptional dish fluffy chocolate roll cake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
