Flourless Chocolate Log Cake
Ingredients
Base Roll Cake
140 gr
Dark Chocolate Compound
30 gr
Whip Topping Chocolate
2 gr
Instant Ground Coffee (without pulp)
80 gr
Egg Yolk
40 gr
Sugar
Meringue
120 gr
Egg White
1 gr
Cream of tartar
1 gr
Salt
60 gr
Sugar
Chocolate Cream
250 gr
Whip Topping Chocolate
50 gr
Ganache
Chocolate Ganache Glaze
150 gr
Whip Topping Chocolate
150 gr
Chocolate Compound
Serving Size: 1 whole cake
How to make
Base:
01
  1. Warm the Whip Topping Chocolate and add the chocolate compound that has been cut into small cubes and instant coffee that has been dissolved in a hot water.
  2. Add the egg yolk and sugar, mixer until it changes color.
  3. Add the Whip Topping Chocolate and melted chocolate compound.
Meringue
01
  1. Mix egg white, salt, and cream of tartar. Add sugar gradually and mixer it until reaches soft peak texture.
  2. Gradually add the meringue ingredients to the Base Roll Cake ingredients. And mix well.
  3. Pour into baking sheet 25x25 cm. Bake at 180oC for 12 minutes.
Chocolate Ganache Glaze
01

Warm /steam the Whip Topping Chocolate and add the diced chocolate compound and set it aside.

Chocolate Cream
01

Mixer Whip Topping Chocolate until fluffy and add the ganache chocolate ingredients. Stir until blended well.

Finishing
01
  1. Take the outside of the cake parts, spread evenly with chocolate cream. Roll and keep it in the chiller.
  2. Cut to resemble wood and spread with cream on the outside of a rolled sponge. Sprinkle with decorative ganache chocolate as desired.
  3. Add topping as you like.
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