극강의 촉촉함! 초코롤케이크 만들기 이 레시피 꼭 만들어보세요

Hello :) I’ve brought you a recipe for a moist and soft chocolate roll cake that just melts in your mouth. I used soft fresh cream for the filling so that the chocolate isn't too overwhelming. Please make sure to top it with ganache for decoration!! It transforms into an even more luxurious chocolate roll cake :) Roll cake sheet (using a 1/2 pan) Egg yolks 125g Sugar 50g Egg whites 160g Sugar 85g Cake flour 40g Cornstarch 10g Cocoa powder 24g (Valrhona) Butter 60g Preheat to 170°C, bake for 12 minutes Cream Whipped cream 220g Mascarpone cheese 40g Sugar 25g Ganache Couperuture dark chocolate 80g (Callebaut) Whipped cream 80g Hazelnut caramelizing Sugar 15g Water 7g Whole hazelnuts 70g Butter 8g The cake tastes even better if you let it mature in the refrigerator for at least half a day after finishing. Refrigerate for 3 days It can be stored and is fine to eat frozen. Please thaw in the refrigerator before eating. For the ganache, melt the chocolate and fresh cream together, then place it in the refrigerator to lower the temperature until the desired texture is achieved. Be sure to take it out periodically to mix evenly with a spatula and check the texture. Once the caramelized hazelnuts have cooled, store them in an airtight container immediately. If stored at room temperature for too long, they will absorb moisture and become sticky. For instructions on how to cut parchment paper for a 1/2 pan, please refer to the sweet potato roll cake video link!    • 구황작물 러버 모여라! 고구마 롤케이크 만들기 / 고구마케이크로도 응용해보세요    #ChocolateRollCake #RollCake #ChocolateRoll