150g icing sugar
Ingredient Substitutes:
Dark Chocolate: Choose a sugar-free dark chocolate for a lower-calorie version.
Steps
1. Cake:
Preheat the oven to 180°C.
Beat egg yolks with sugar until the mixture whitens.
Add flour and milk, then incorporate cocoa and mix well.
In a separate bowl, beat egg whites until stiff and gently fold them into the mixture.
Pour the mixture into a rectangular mold lined with parchment paper and bake for 12 to 15 minutes.
2. Cream:
Soften butter and mix until creamy.
Add liquid cream and icing sugar, beating until well combined.
Melt dark chocolate in a bain-marie and incorporate it into the mixture.
3. Glaze:
Melt dark chocolate in a bain-marie and add icing sugar. Set aside.
4. Assembly:
Remove the cake from the oven and place it on a damp cloth sprinkled with sugar.
Spread the cream over the cake and carefully roll it up.
Trim the ends for a neat appearance.
Allow the roll to cool completely before covering it with the glaze.
Top 4 Mistakes and How to Avoid Them
1. Overbaking the Cake:
Continued on next page (page 2)👇
