Cocoa Swiss roll, a somewhat failed tutorial this time, but the finished product is really delicious, with an unparalleled texture.

5 eggs, separate the egg whites and yolks in advance and set aside.

15 grams of cocoa powder and 50 grams of corn oil, stir until well combined.

Add 60 grams of milk.

Then pour everything into 5 egg yolks and stir until well combined.

Sift in 45 grams of low-gluten flour.

Stir until evenly mixed, smooth and free of granules.

Separate 5 egg whites and add an appropriate amount of lemon juice.

Whip it lightly first.

50 grams of fine granulated sugar, add half first, and whip until it reaches a relatively fine texture.

Then add the other half of the granulated sugar, and beat until it forms large, elastic peaks that hold on the whisk.

Take half of the egg white mixture and add it to the egg yolk mixture.

Mix evenly.

Pour it all back into the egg white mixture and fold until evenly combined.

Pour the batter into the baking pan from a height of 20 centimeters, then tap it twice to remove large air bubbles, and put it into the oven.

Preheat the oven to 160℃, then bake for 25 minutes.

After baking, take it out, let it cool, cover it with a sheet of parchment paper, then flip it over and peel off the parchment paper from the bottom.

While waiting for the cake base to cool, let's make some chocolate cream. Take 50 grams of light cream and add 50 grams of chocolate chips to it.

Slowly melt over hot water until smooth and free of granules, then let it cool for later use.

Take another 100 grams of light cream, add 10 grams of granulated sugar, and whip until it reaches a slightly thick and flowing consistency at about 60% whipped.

Add the cooled chocolate sauce.

Whip until it reaches a stiff peak at 9 minutes.

Take out the cooled cake base, and make a cut at a 45-degree angle at the sealed end; this will make the seal smoother.

Take out the whipped cream, first spread a thin and even layer of cream on the cake base, then put more cream at the starting point of the roll, spreading it into a small mound, which will make it easier to roll.

Lift the oiled paper and push it forward, then press down with your hand and slowly roll it up.

Use a scraper to help tighten it into a round shape, then place it in the refrigerator for 2 hours.

The glossy surface was a bit hot, so I covered it with oiled paper, and it got stuck and came off (＃￣～￣＃). It's best to soak the knife in boiling water when cutting, this way the cut surface will look better.

This is the only piece with an intact surface, the chocolate cream is excellent and super rich O(∩_∩)O

Except for the slightly failed smooth surface, the chocolate cream is really delicious, definitely a case of the positives outweighing the negatives.

Rich chocolate cream, flavorful on the palate, with an endless aftertaste.