Hello friends! I hope you are doing well. <br /><br />This is the triple chocolate roll cake recipe with chocolate sponge cake, chocolate cream filling, and chocolate ganache on top (pan size: 34 x 24 cm/ 9 x 13 in; the bottom is 31 x 21 cm)<br /><br />Please use hot water ( about 60C / 140F ) for a double boiler to melt the chocolate, don't use boiled water as it can burn your chocolate. <br /><br />Make sure your utensils are dry and do not have moisture on them (water can cause the chocolate to seize)<br /><br />Each chocolate type requires different amounts of time to melt, so don't rush and melt it completely (3 - 15 minutes). If you use bar chocolate, chop it finely before melting it to help it dissolve easier and faster.<br /><br />I use dark chocolate 54% in this recipe<br /><br />Chocolate sponge cake:<br />3 eggs, separated (55g including shell/egg)<br />a pinch of salt<br />60g sugar<br />35g cake flour (can be substituted by all-purpose flour)<br />15g cocoa powder<br />25g vegetable oil<br />25g milk<br /><br />Coffee syrup:<br />double shot espresso (60g) or 60g (4tbsp) hot water with 1 tsp instant coffee<br />1 tbsp sugar (12g)<br /><br />Chocolate whipped cream:<br />70g dark chocolate (54%)<br />50g warm heavy cream<br />200g chilled whipped cream<br /><br />Chocolate ganache:<br />150g dark chocolate (54%)<br />100g warm heavy cream<br />50g unsalted melted butter<br /><br />Thanks for watching ;)<br />
