Preheat oven to 350 F/150 C. Place Silicone
Baking Sheet with Rim on baking sheet
and set aside. In a medium That's A Bowl
place egg yolks, sugar and mix until light
pale in color. Add semi-sweet chocolate
and mix until well combined. Continue
adding remaining ingredients (oil, flour,
cocoa powder and milk) until well
incorporated and batter is smooth.
In the Extra Chef fitted with the whip
accessory, place egg whites and turn
handle to beat until stiff. Gently fold
half the egg whites into the batter in
That's A Bowl. Then add the second
half and continue to gently fold until
well incorporated.
Pour batter into Silicone Baking Sheet with Rim and spread batter evenly. Bake for
10 min or until toothpick inserted in center
comes out clean.
At the end of cooking time remove from
oven and remove baking sheet, let cake
rest for 2 min. Dust cocoa powder over the
surface of cake and place a clean kitchen
towel over to top and roll it immediately
WITH the Baking Sheet with Rim. Allow
cake to cool for 30-45 min in fridge.
While the cake is cooling make filling by
mixing all ingredients until well combined.
Once cake is cooled, unroll cake, removing
Silicone Baking Sheet with Rim and spread
filling over the whole surface of cake.
Then roll again to form the filled cake roll.
Refrigerate for at least 2 hours. Dust with
powdered sugar before serving.
INGREDIENTS
5 eggs, whites and yolks separated
¾ cup granulated sugar
60 g semi-sweet chocolate, melted
1 tbsp vegetable oil
2/3 cup all-purpose flour
3 tbsp unsweetened cocoa powder plus
extra for dusting
10 min
