Sachertorte roll cake / Chocolate roll Christmas cake

Sachertorte roll cake / Chocolate roll Christmas cake

Everybody Cacao! ∴∵ゞ(´ω`*) ♪
Sachertorte roll cake is Chocolate cake.
This cake is also perfect as a Christmas cake.
Please be careful not to put air in the coated chocolate.

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■Cooking ingredients
[Roll cake of sponge]
Eggs: 4 pieces
Sugar: 60g
Flour: 60g
Milk chocolate: 50g
Milk: 50cc
Cocoa powder: 22g
Butter: 20g
Apricot Jam: as needed

[Chocolate cream]
Fresh cream: 200cc
Sugar: 10g
Chocolate: 50g

[Coating chocolate (gracage)]
Chocolate: 150g
Fresh cream: 150ml

■ Roll sponge [How to make]
1. Set the cooking sheet in the roll cake mold.
2. Engrave chocolate, mix butter and milk and melt with hot water etc.
3. Egg white and egg yolk are separated, and egg white is cooled to make it easier to meringue. (Half freezing)
4. Add 30g of sugar to egg yolk and whisk until it is damp.
5. After setting a little egg white, add 30g of sugar to make meringue.
6. Add 2 chocolate to 4 and mix well.
7. Sift the flour and cocoa to 6. Mix well until it is shiny.
8. Add Meringue 1/3 to 7 and mix well.
9. Scoop to mix the remaining meringue foam so as not to crush.
10. Bake in an oven at 180℃ for 13-15 minutes. It’s better to change direction in about 6 minutes.

■ Chocolate cream [How to make]
1. Melt and dissolve 50g of chocolate.
2. Warm 100ml of cream cream and mix into 1.
3. Add sugar to 100ml of another cream cream and mix and whip. Adjust the hardness by adding chocolate.

■ Coating chocolate (glacage) [How to make]
1. Engrave chocolate.
2. Warm the same amount of fresh cream, put it in chocolate, emulsify it and apply it at once.

■Tools
[Scoop spoon]
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[Set stove]
Iwatani MIYABI 3.5kW CB-WA-35
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[Camera : SONY α7SⅡ]
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[Lenz : Nikon AF-S Micro NIKKOR 60mm f/2.8G ED]
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[TAMRON : SP 90mm F/2.8 Di MACRO 1:1 VC USD (Model F017)]
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[SONY Vario-Tessar T* FE 24-70mm F4 ZA OSS]
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[Microphone : RODE VideoMic Pro Rycote VMPR]
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