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Belgian Chocolate Roll Cake

Belgian style roll cake. Roll cake is a specialty of Switzerland, but this is a Belgian recipe using chocolate cream. You can find a lot of Belgian cake recipes that use Belgian chocolate. If available, try using Belgian chocolate for this cake too.

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●Preparation Tip

●Batter
Photo #1 Photo #2 Photo #3	Place eggs and sugar in a bowl. Beat well over low heat or in a double boiler until thick and creamy. (Photo #1) Add sifted flour/cocoa powder mixture to the egg mixture and blend. (Photo #2) Pour the batter into a waxed paper-lined pan. Flatten until 1 cm thick. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes until brown. Then let cool at room temperature.
●Chocolate Cream
Photo #1 Photo #2	Melt chocolate over low heat or by double boiling. Combine cream and sugar and beat until thick. It should still be runny enough to run from the whisk. (Photo #1) Stir in some cream to the melted chocolate and blend. Then pour in the chocolate mixture to the rest of the cream and blend well. (Photo #2)
●Finish
Photo #1 Photo #2	Place the cake on a sheet of paper and spread chocolate cream over it. (Photo #1) Lift the near side of the paper and roll the cake up. Sprinkle with cocoa powder. Then cut into 3ー4 cm slices. (Photo #2)