mister dark chocolate swiss roll 绅士黑巧克力蛋糕卷 (´┏o┓｀)

you know how i enjoy painting on everything right? and when i feel like baking a swiss roll but am too lazy to paint, i just decorate it with melted chocolate after slicing’em…. i love this recipe… it’s really chocolately and rich although it uses only cocoa powder

Ingredients (makes a 25 x 25 cm “O” shaped swiss roll)

swiss roll
3 eggs
70g caster sugar
50g cake flour
10g unsweetened dark cocoa powder
30g milk
10g unsalted butter

filling
60g whipping cream (A)
60g milk chocolate (chopped to pieces)
100g whipping cream (B)

食材 （可做一个25 x 25厘米”O” 形蛋糕卷）

蛋糕体
鸡蛋3颗
绵白糖 70克
蛋糕粉 50克
无糖黑可可粉 10克
牛奶 30克
无言奶油 10克

内陷
淡奶油 60克 （A）
牛奶巧克力 60克（切碎）
淡奶油 100克 （B）

Directions/方法

– warm milk and butter together over a pot of simmering water
牛奶和黄油以隔水方式加热

– beat eggs for a while and then add in caster sugar
鸡蛋稍微打发后加入绵白糖

– place egg/sugar mixture over a pot of hot water (c. 50 degrees C) and continue beating mixture till you see big bubbles and mixture is around 38 degrees C
将蛋糊容器放在一个装着约50摄氏度热水的奶锅上，将蛋糊打至发泡（大泡），蛋糊约38摄氏度

– remove bowl from hot water and continue beating (on high speed) until mixture becomes pale and really thick. do a test – you should be able to draw a number 8 on the mixture without it disappearing. if you have achieved this, beat mixture on low speed to reduce the big air bubbles
容器离锅，继续以高速将蛋糊打至蓬发，偏白。如果将打蛋器举起而可画上“8”字却不消失时，即代表蛋糊打发得差不多了。此时，打蛋器转换低速把蛋糊打1-2分钟，以除掉大气泡

– sift in flour /cocoa powder and fold using egg beater
筛入面粉／黑可可粉，用打蛋器翻拌入蛋糊

– add in warm milk/butter with the help of spatula and mix gently
用橡皮刮刀加入温奶／黄油，轻轻拌匀

– pour batter into lined pan and bake for 12-13 mins in preheated oven of 190 degrees C
面糊倒入铺上烘焙纸的烤盘，送入预热至190摄氏度烤箱烤12-13分钟

– allow cake to cool
蛋糕取出冷却

– prepare filling by melting whipping cream (A). once it boils, turn off fire, and add in chocolate. melt chocolate by stirring from the centre of the pot
准备内陷 ～ 将（A）淡奶油加热至煮滚。熄火，加入牛奶巧克力，从奶锅中央开始搅拌至巧克力完全融化

– allow melted chocolate to cool
将巧克力淡奶油冷却

– whip whipping cream (B) till you achieve soft peaks. add in cooled melted chocolate, and continue beating till stiff, shiny peaks form
将淡奶油（B）打发至软性，加入融化巧克力，继续打发至硬性状态

– spread cream on cake and roll cake with the help of parchment paper. do remember that the top side of the cake should be on the external side of the roll cake
涂抹在蛋糕卷上，用烘焙纸助力将蛋糕卷起。注：此蛋糕卷烘焙时朝上方那面，既是蛋糕卷的外层（也就是在底部那面涂抹内陷）

Personal notes/温馨小贴士:

– it took me nearly 15 minutes to whisk the eggs mixture to 38 degrees C. after this, i used the KA mixer to continue beating the mixture for around 7 mins before i could draw the “8”
我用了15分钟才把蛋糊打至38摄氏度。之后转换用厨师机将面糊打发了7分钟才可画上“不会消失的8字”

– i added the warm milk/butter mixture in a few additions making sure each addition was well incorporated before adding the next
加热了的奶／黄油我是分次加入面糊、每次加入拌匀后，在拌入另一份奶／黄油

– i used 85% valrhona dark chocolate for the filling and i found the sweetness to be “just nice”
内陷我用了valrhona 85% 的黑巧克力币，觉得内陷甜度正合适

– i baked the cake for 13 mins
蛋糕烤了13分钟

– draw expressions on a cellophane paper using melted white chocolate and dark chocolate and chill. place them on swiss roll just before serving. bow tie and buttons are piped using chocolate pens
绅士面部表情是以融化白巧和黑巧，另外在玻璃纸画上的。画完后冷藏，然后在想用蛋糕前，将面部从玻璃纸撕开，摆在蛋糕上。蝴蝶结领结和纽扣使用草莓巧克力笔画上的

give this simple roll cake a go… am sure you will wow your guests when you pop over for tea (-^〇^-)

Pollution index: 55 (moderate)