Snoep Choco Roll Cake

Name: Snoep Choco Roll Cake
Yield: 1
Ingredients: 150.0g Buttery Margarine; 100.0g Unsalted Butter; 300.0g Dark Chocolate Compound; 9.0pc Egg Yolk; 100.0g Rough Sugar; 15.0g Emulsifier; 9.0pc Egg White; 175.0g Rough Sugar; 1.0tsp Cream of Tar Tar; 80.0g Chocolate Powder; 80.0g Corn Starch (Maizena); 1.0tbsp Baked Toffieco

The softness and moistness of this roll cake are always favourable to all families. Deliciousness of the chocolate taste will indulge all cake hunters!

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Making the Filling

Buttery Margarine 150.0 g
Unsalted Butter 100.0 g
Dark Chocolate Compound 300.0 g

Making the Cake

Egg Yolk 9.0 pc
Rough Sugar 100.0 g
Emulsifier 15.0 g
Egg White 9.0 pc
Rough Sugar 175.0 g
Cream of Tar Tar 1.0 tsp
Chocolate Powder 80.0 g
Corn Starch (Maizena) 80.0 g
Baked Toffieco 1.0 tbsp

Desserts

Bakery & Pastry

Margarine & Shortening

The softness and moistness of this roll cake are always favourable to all families. Deliciousness of the chocolate taste will indulge all cake hunters!

...

Preparation

Making the Filling
- Melt the chocolate in a little fire but do not let it be boiled.
- Then, turn off the fire and put into the fridge to freeze it.
- Mix the dough until it expands.
Making the Cake
- Whisk egg yolk, rough sugar, and emulsifier with high speed mixer until the dough expands.
- Whisk egg white, rough sugar, and cream of tartar with high speed mixer until it is white and stiff.
- Sieve chocolate powder, maizena/corn starch, and baked Toffieco well.
- Mix those three ingredients carefully and mold into a baking pan and bake it for 20 minutes.
- Then, spray the cake with rum spray and fill it with the filling ingredients.