Chocolate Coffee Cream Roll
Ingredients
18 gr butter
5 eggs
95 gr all purpose flour
250 gr granulated sugar
12 gr unsweetened cocoa
8 gr vanilla extract
2 gr salt
2 gr baking powder
350 ml milk
16 ml water
8 egg yolks
6 gr gelatin
30 gr instant coffee powder
240 ml cream
17 by
11 jelly roll
75 gr cocoa
1/2 dry ingredien
100 gr sugar
12 gr cocoa onto a clean kitchen towel
1/2 from edge
240 ml water in
Instructions
coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 3 cm uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight. Trim the ends and cut into slices. Serve cold.