Directions

1. Step

In a bowl, combine: 30 g hot water, 4 g instant coffee, 4 egg yolks, 30 g salad oil, 45 g rice flour. Mix well until smooth. In another bowl, whisk together 4 egg whites and 80 g granulated sugar until soft peaks form. Gently fold the egg white mixture into the yolk mixture until fully combined. Pour the batter into a 37.5 cm × 24 cm cake pan. Bake in the microwave at 170°C for 13–16 minutes. Allow the cake to cool completely.

2. Step

In a heatproof bowl, melt 60 g dark chocolate with 40 g milk over a bowl of hot water. Mix until smooth. In a separate bowl, place 200 ml heavy cream and 8 g granulated sugar over a bowl of cold water. Whisk until stiff peaks form. Combine the chocolate mixture with the whipped cream, mixing gently until smooth. Spread the filling evenly over the cooled cake. Roll the cake carefully and refrigerate for 1 hour.

3. Step

Melt 30 g dark chocolate in a piping or resealable bag. Drizzle the melted chocolate over the rolled cake for decoration. Slice and serve chilled.

Chocolate Coffee Swiss Roll