Chocolate Glazed Cocoa Roll

Sift low-gluten flour and cocoa powder first

Separate the egg whites and egg yolks in advance, put the egg whites into an oil-free and water-free egg beating basin for later use; add sugar, milk, and corn oil to the egg yolks, mix evenly, then sift the flour and cocoa powder into the egg yolk mixture again

Stir evenly without any dry powder particles

Whip the egg whites according to the chiffon cake method. Add the sugar in three batches, when the egg whites form thick bubbles, when the bubbles are fine, and when obvious lines appear. Beat until wet foam is reached, that is, when the egg beater is lifted, the egg whites will appear slightly hard and large like hooks

Fold one-third of the egg white batter into the egg yolk batter. At this time, the oven can start to preheat, 180 degrees

Mix well

Pour the mixed batter back into the egg white batter

Mix evenly to form a fine and smooth cake batter

Pour the cake batter into the non-stick baking pan, use a scraper to smooth the surface, lift the baking pan and gently shake out any large air bubbles in the batter

Put the baking sheet into the preheated oven, 180 degrees, 15 minutes

Take the cake out of the oven, place it upside down on a rack covered with oil paper, and cover the surface with a layer of clean oil paper to prevent excessive evaporation of water

Put 200 grams of cream and 20 grams of sugar into a mixing bowl and beat until obvious lines appear and cannot be beaten

When the cake is dry to hand temperature, you can turn it over, with the surface facing up and the bottom facing down. Use the inner rolling method. First spread the whipped cream on the surface of the cake. You can spread more on the center of the cake roll and spread thinner on the outside. This will facilitate rolling, and then spread a layer of chocolate hazelnut spread

Roll into a roll, wrap tightly with oil paper, clamp both sides with clips, and refrigerate for more than 1 hour

Put dark chocolate and light cream into a small milk pot

Melt in water and let cool completely before use

Pour 200 grams of whipping cream and 20 grams of white sugar again and beat well

Cut off the irregular parts on both sides of the refrigerated cocoa roll, spread the whipped cream on the surface of the cake roll, and then use a piece of oil paper to smooth it from beginning to end. The smoother the better

First lay a layer of plastic wrap on a flat surface, place a drying rack or grill on the plastic wrap, and transfer the freshly coated butter roll to the drying rack

Pour the completely cool chocolate cream sauce on top of the cocoa roll and let it flow down naturally. The sauce that flows onto the plastic wrap can then be collected and refrigerated in the refrigerator. It can be stored for about a week and can be used for other foods

Do not wrap the cake roll with greased paper again, otherwise the coating will be damaged

Because you can’t hold it with your hands, you have to be extra careful when cutting into pieces

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