Classical Chocolate Cake Roll
1.
Cut the butter and chocolate into pieces
2.
Put it in a pot and heat over medium heat until it melts
3.
This is what it looks like after melting
4.
Separate the egg white and egg yolk, put the egg yolk in step 3, and put the egg white in another bowl for later use
5.
Stir well
6.
This is how it looks after mixing evenly
7.
Mix 30 grams of sugar, vanilla powder, and light cream into step 6, and mix well
8.
Mix low-gluten flour, baking powder, and cocoa powder into step 7, and mix well
9.
This is what it looks like after mixing
10.
Preheat the oven at 180° for a few minutes
11.
Put a few drops of lemon juice on the egg white
12.
Prepare 30 grams of white sugar. When the egg whites are soaked, add a part of the sugar
13.
When the egg whites are beaten like this, add the remaining part of the sugar
14.
Beat egg whites until dry foaming
15.
Mix the chocolate batter and meringue evenly in three times. This is how the mixture looks good
16.
Spread greased paper on the baking tray, pour the batter on top, smooth it with a spatula, send it to the oven, and bake at 180° for 30 minutes
17.
Use a small knife to make a few shallow cuts on the top of the cake. It will be easier when it is rolled. Be careful not to make the cut too deep.
18.
Whip the whipped cream with 20 grams of sugar and vanilla powder
19.
Spread the whipped cream evenly on the cake
20.
Roll the cake together with oil paper and put it in the refrigerator for 25 minutes
21.
Cut off the excess part of the rolled cake, melt the chocolate in water, and put it on top of the cake roll
22.
Grate the white chocolate and set aside
23.
Sprinkle white chocolate shreds on the cake, put it in the refrigerator and freeze for 3 minutes
