ケーキ（米粉のチョコレートクリームコーヒーロールケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Add (A) to a container and mix to dissolve.
Separate the eggs into yolks and whites and place them in separate bowls. Add salad oil to the egg whites and mix well with a whisk.
Add the instant coffee liquid and mix well, then add the rice flour and mix until just combined.
Add the granulated sugar (for batter) to the egg whites in three batches, beating with a hand mixer each time to make meringue.
Add a small amount of meringue to the bowl with the egg yolks and mix with a whisk. When it becomes uniform, add the remaining meringue and mix well with a rubber spatula.

Pour the coffee batter onto a baking tray lined with parchment paper, spread it out, and smooth the surface with a card.
Gently lift and drop it several times to release the air.
Bake in an oven preheated to 170°C for 13 to 16 minutes.
Immediately after baking, remove from baking tray, peel off baking paper and allow to cool.

Put the sweet chocolate (for the cream) in a bowl and melt it in a double boiler, stirring with a rubber spatula.
Add the milk and mix well until smooth, then remove from the water bath and leave to cool.
Put (B) in a separate bowl and gently whip with a hand mixer while placing it over ice water.
Remove from the ice water and add all the melted sweet chocolate and beat with a hand mixer until fluffy.
Whisk until stiff peaks form, then mix with a rubber spatula until evenly combined.

Place the coffee dough on a baking sheet.
Cut off both ends of the short sides diagonally and make six thin cuts at the beginning of the roll with a knife.
Spread the chocolate cream all over, reserving a small amount for topping, and place a generous amount at the beginning of rolling before continuing.
Cover with baking paper, secure with tape, and chill in the refrigerator for about 1 hour.

保存容器の蓋にラップを敷き、トッピング用のチョコレートクリームを絞り袋に入れて絞り出す。
容器を上に被せて冷凍庫で冷やし固める。
スイートチョコレート(トッピング用)を湯煎で溶かし、コルネに詰める。

4の上に溶かしたスイートチョコレートを斜めに振りながらかけ、絞ったチョコレートクリームを乗せたら完成。