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| ●Batter |
Photo #1
Photo #2
Photo #3
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Place eggs and sugar in a bowl. Beat well and heat over low heat until lukewarm. Continue beating until thick and creamy. (Photo #1)
Add sifted flour/cocoa powder mixture to the egg mixture. Stir lightly, then stir in milk. (Photo #2)
Blend well. Be careful not to break the bubbles.
Pour the batter into a waxed paper-lined pan. Flatten until 5 mm - 1 cm thick. (Photo #3)
Bake in preheated oven at 180 °C (356 °F) for 10 minutes. Remove from the oven when golden.
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| ●Filling & Frosting |
Photo #1
Photo #2
Photo #3
Photo #4
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Melt chocolate. Stir in 50g of whipping cream and blend well. Let cool until smooth and creamy. (Photo #1)
Add 3g of sugar into 50g of whipping cream and beat until stiff peaks form.
Place the cake on a sheet of paper. Spread ganache cream, then coat with plain cream. (Photo #2).
Lift the far side of the paper and roll the cake up, paper and all. Press over paper with a rolling pin to tighten the roll. Leave the cake wrapped in the paper and let cool in the refrigerator for a while. (Photo #3)
Spread ganache cream over surface, then coat with plain cream. Sprinkle with cocoa powder over surface, then sprinkle confectioners’ sugar over top. (Photo #4)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
one 20cm square pan |
0kcal |
120 minutes |
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| whole egg |
100g |
| sugar |
50g |
| cake flour |
40g |
| cocoa powder |
10g |
| milk |
20g |
【Preparation】
- Sift together flour and cocoa powder.
- Line the baking pan with waxed-paper.
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| chocolate |
50g |
| whipping cream |
100g |
| sugar |
3g |
| cocoa powder |
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| confectioners’ sugar |
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