Chocolate cake ｜ Qiong Cooking's recipe transcription

Mix milk and cooking oil to emulsify and sift the cake flour and cocoa powder well.

Divide 6 eggs into egg white and yolk, add egg yolk to 1 and mix well.

Add lemon juice to the egg whites divided in 2 and mix well, then add the sugar of (A) in 3 portions and mix to make meringue.

Mix a part of the meringue made in 3 with 2 and put it in the remaining meringue bowl and mix further.

Put 4 in a baking pan with a baking mat, smooth the surface and shake the bowl twice to remove air bubbles, then bake in a preheated oven at 160 ° C for 25 minutes.
After baking, cover with a cake sheet and cool.

Combine material (B) in another bowl, heat in the microwave for 1 minute, and mix well to dissolve. Whip the cream from (C) to the extent that a small line appears, add cold (B) and whip.

Wrap the baked 5 in a new large cake sheet and cut off the four corners.
One of the short ends is cut off at an angle of 45 °. Apply the chocolate cream of 6 to the entire surface and roll it up with a rolling pin.

Combine (D), melt in a water bath, mix well with chopped nuts, and cool a little. When it reaches 30 ° C, remove the rolled cake sheet, coat the roll cake with melted chocolate, and chill in the refrigerator for 1 hour.