SCHOKO　ROULE Belgian Chocolate Roll Cake

April 18, 2007 Belgian style roll cake. Roll cake is a specialty of Switzerland, but this is a Belgian recipe using chocolate cream. You can find a lot of Belgian cake recipes that use Belgian chocolate. If available, try using Belgian chocolate for this cake too.

●Preparation Tip ●Batter Photo #1 Photo #2 Photo #3 Place eggs and sugar in a bowl. Beat well over low heat or in a double boiler until thick and creamy. (Photo #1) Add sifted flour/cocoa powder mixture to the egg mixture and blend. (Photo #2) Pour the batter into a waxed paper-lined pan. Flatten until 1 cm thick. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes until brown. Then let cool at room temperature. ●Chocolate Cream Photo #1 Photo #2 Melt chocolate over low heat or by double boiling. Combine cream and sugar and beat until thick. It should still be runny enough to run from the whisk. (Photo #1) Stir in some cream to the melted chocolate and blend. Then pour in the chocolate mixture to the rest of the cream and blend well. (Photo #2) ●Finish Photo #1 Photo #2 Place the cake on a sheet of paper and spread chocolate cream over it. (Photo #1) Lift the near side of the paper and roll the cake up. Sprinkle with cocoa powder. Then cut into 3ー4 cm slices. (Photo #2) Servings per Recipe Calories per Serving Ready In 5  one 20 cm square pan  0kcal 90 minutes Batter whole egg 150g  sugar 70g  cake flour 35g  cocoa powder 15g  【Preparation】 - Sift together flour and cocoa powder. Chocolate Cream whipping cream 200g  sugar 5g  chocolate 40g  Finish cocoa powder