Name: Classical Chocolate Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g dark chocolate; 75g butter; 30g Low-gluten flour; 4 egg; 110ml cream; 16g vanilla powder; 80g Sugar; 80g Milk chocolate; Some White chocolate; 2g Baking powder; 5g cocoa powder; 40ml Light cream; A few drops Lemon juice

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.