Chocolate Roll Cake
Chocolate Roll Cake is a light and airy cocoa-flavored sponge cake filled with rich chocolate cream and topped with a glossy glaze. Garnished with fresh strawberries and blueberries, this elegant dessert is perfect for celebrations or indulging your chocolate cravings.
Chocolate Roll Cake is a decadent dessert that combines the lightness of a cocoa-flavored sponge cake with the richness of a smooth chocolate cream filling. Rolled to perfection and topped with a glossy chocolate glaze, this cake is both visually stunning and irresistibly delicious. Garnished with fresh strawberries and blueberries, it’s the perfect treat for special occasions, afternoon tea, or when you want to indulge in a chocolate lover’s dream.
Ingredients
- 4 egg yolks
- 30 g rice oil (or melted butter)
- 30 g water
- 45 g rice flour (or cake flour)
- 5 g cocoa powder
- 4 egg whites
- 80 g granulated sugar
- 85 g dark chocolate
- 25 g milk
- 200 ml heavy cream
- 10 g granulated sugar
- 1 g powdered gelatin
- 5 g water
- 45 g granulated sugar
- 15 g cocoa powder
- 45 g milk
- 15 g dark chocolate
- Strawberries
- Blueberries
Nutritional Information
- Calories: 320
- Protein: 6g
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrate: 35g
- Sugar: 25g
- Fiber: 1g
- Sodium: 50mg
- Cholesterol: 80mg
Directions
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In a mixing bowl, combine 4 egg yolks, 30 g rice oil (or melted butter), 30 g water, 45 g rice flour (or cake flour), and 5 g cocoa powder. Mix until smooth. In a separate bowl, whip 4 egg whites with 80 g granulated sugar until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture until fully combined. Pour the batter into a 375 mm × 240 mm (15 in × 9.5 in) cake pan lined with parchment paper. Bake at 180°C (350°F) for 10–12 minutes, or until the cake is set and springs back when lightly pressed. Allow to cool.
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Melt 85 g dark chocolate in a heatproof bowl. Add 25 g milk, 200 ml heavy cream, and 10 g granulated sugar. Mix well until smooth and creamy. Spread the cream evenly over the cooled cake. Roll the cake gently into a log shape and refrigerate for 1 hour to set.
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In a small bowl, dissolve 1 g powdered gelatin in 5 g water and set aside. In a saucepan, combine 45 g granulated sugar, 15 g cocoa powder, 45 g milk, and 15 g dark chocolate. Heat gently until smooth, then stir in the gelatin mixture. Spread the glaze evenly over the rolled cake.
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Garnish the cake with fresh strawberries and blueberries. Slice and serve.
