Chocolate Roll

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Last week, one of my colleagues brought chocolate cake during our weekly meeting. I get a slice and pair it with a cup of coffee. Parang nabitin ako and I decided to make chocolate roll at home over the weekend.

Chocolate Roll

I asked my Little Helper Matthew to assist me in putting the chocolate chip toppings and he enjoys a lot. He also made a shorter version of it as gift for Teacher's Day. Marunong ng sumisipsip. Hahaha

Chocolate Roll

CHOCOLATE ROLL

Ingredients:

For the cake:

4 egg whites

1/2 cup powdered sugar

1 tsp cream of tartar

4 egg yolks

1 cup cocoa powder

1 tsp instant coffee powder

1 tsp vanilla extract

1/2 cup granulated sugar

1/4 cup vegetable oil

1 cup cake flour

For the frosting/ganache

125 grams Dutché Premium Dark Chocolate bar, chopped

1 tetra pack Alaska Crema all purpose cream

For the toppings: Chocolate chips

Directions:

Pre-heat oven to 150ºC.

Brush baking pan (around 1 inch high) with oil or butter then line with parchment paper. Set aside.

Sift cocoa powder, instant coffee and cake flour three time. Set aside.

In a bowl, whisk egg yolks until frothy.

Add vegetable oil, sugar and vanilla extract and mix.

Add sifted mixture and mix until no more trace of lumps. Set aside.

In another bowl, whisk in one direction egg whites and cream of tartar until soft peaks appears.

Gradually add powders sugar and continue whisking until stiff peaks developed.

Transfer about 1/4 of the egg white mixture to the egg yolk mixture and mix.

Return the resulting mixture to the remaining egg white mixture and fold until no more traces of egg whites is visible.

Pour the resulting mixture into the baking pan and bake for 25-30 minutes.

After baking, turn upside down into parchment paper and roll.

Keep it rolled and cool.

While cooling the cake, prepare the ganache.

In a double boiler, place the chopped chocolate bar and all-purpose cream until chocolate melts.

After cake has been cooled, remove the parchment paper.

Spread ganache on the surface and roll again.

Spread the remaining ganache on the exposed surface and comb using fork or icing comb.

Top with chocolate chips of grated chocolate bar and serve.