Moist chocolate cake rolled together with a custard buttercream. The perfect chocolate dessert recipe!
In a saucepan combine 10 egg yolks with 3/4 cup sugar and vigorously whisk until smooth. Right away, whisk in 3/4 cup whole milk.
Allow to completely cool to room temperature.
In an electric stand mixer whip
Reserve 1.5 cups of custard buttercream and set aside, this will be used to decorate the outside of the roll later.
Prepare all ingredients by measuring them with a kitchen scale, this is important. Line a rimmed baking sheet with foil or parchment paper.
Preheat the oven to 350°F with the baking rack in the center.
Add 240 grams of egg whites to an absolutely grease-free, thoroughly cleaned large bowl and start whipping on high until foamy, about 30 seconds.
While continuing to whip slowly add 300 grams of granulated sugar, then whip for 7 minutes more. Stop whipping the meringue looks glossy, thick and balls around the whisk. Underwhipped meringue will be unstable and make the cake dense.
Add 1 tbsp of vanilla extract. Then, set a fine sieve over the bowl with whipped egg whites, and add 120 grams of all-purpose flour and 40 grams of cocoa powder. Sift over the meringue.
Transfer the batter to a parchment-lined rimmed baking sheet (18in x 12 in) and spread into an even layer. Bake at 350°F, for about 10-15 minutes, or until a toothpick inserted into the center comes out clean. Do not open the oven to check sooner than 10 minutes, or the cake will deflate. Remove from the oven and allow to completely cool.
Combine 1/4 cup hot heavy cream and 1/3 cup chopped chocolate or dark chocolate chips and let sit for 1 minute. Stir until smooth. Allow to cool to room temperature or until the ganache is pourable but thick.
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