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Belgian Chocolate Roll Cake  
World Traditional Recipe ベルギー

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

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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

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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)


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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)

Servings per Recipe Calories per Serving Ready In
one 20 cm square pan  357kcal 90 minutes
whole eggs 150g 
sugar 70g 
cake flour 35g 
cocoa powder 15g 
- Sift together flour and cocoa powder.
Chocolate Cream
whipping cream 200g 
sugar 5g 
chocolate 40g 
cocoa powder  
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