Ingredients
- 17 by
- 11 jelly roll (pan)
- 8 egg yolks
- 5 eggs
- 1/2 from edge
- 1/2 dry ingredien
- 350 ml milk
- 250 gr granulated sugar
- 240 ml cream (heavy)
- 240 ml water in (cold)
- 100 gr sugar
- 95 gr all purpose flour
- 75 gr cocoa
- 30 gr instant coffee powder
- 18 gr butter (unsalted)
- 16 ml water (cold)
- 12 gr unsweetened cocoa
- 12 gr cocoa onto a clean kitchen towel
- 8 gr vanilla extract
- 6 gr gelatin (unflavored)
- 2 gr baking powder
- 2 gr salt
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.
