You need to prepare the following ingredients to make cocoa rolls:
Cake part:
90ml hot water
25g cocoa powder
75ml corn oil
90g wheat flour (low gluten content)
3g floating powder
90g egg yolk
170g egg white
90g sugar
Part ice cream:
50g sugar
130g whipping cream
16g instant coffee powder
42g white chocolate
2 leaf gelatin
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Put the cocoa powder and hot water in the bowl, stir well, then you add corn oil.
Sift flour and flour into a bowl of cocoa powder, whisk well. Next, add the egg yolks, beat until there is no more flour. |
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Whip the egg white with sugar, then divide into 2 equal parts. |
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Add 1 part egg whites to the mixture with cocoa powder you get in step 1, mix well. Also, lined with blotting paper or foil around the baking tray, pour the mixture in and spread out evenly. Then, place the mold in an oven that has been heated to 180 degrees Celsius, bake for 20 minutes. |
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Prepare all ingredients for cream filling, and soak gelatin in water to soften. Put sugar in a saucepan over low heat and stir until sugar is dissolved. |
| Add 130g of whipping cream to the upper sugar, stir for a while, then turn off the heat. When you are still hot, add white chocolate and coffee powder, stir until dissolved. Add the soft soaked gelatin, turn on a low heat or a water-bath, stir until gelatin is dissolved. |
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Add the remaining egg white in step 2, mix well, then refrigerate for a while. |
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Cook the cake you take out, face the cake on a large piece of parchment paper spread and remove the foil lining the mold. |
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Whipped cream after was kept cold all over the cake, and rolled. Refrigerate for 1 hour or more, then take out small pieces to eat. |
The cacao aromatic cocoa rolls with a smooth creamy texture and a hint of coffee, served with a cup of chocolate or hot tea will be great. The main soft sweet aroma of cocoa will bring you wonderful relaxing moments.