Sachertorte roll cake recipe

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Ingredients

Eggs: 4 pieces Sugar: 60g Flour: 60g Milk chocolate: 50g Milk: 50cc Cocoa powder: 22g Butter: 20g Apricot Jam: as needed
Chocolate cream: Fresh cream: 200cc Sugar: 10g Chocolate: 50g Coating chocolate: Chocolate: 150g Fresh cream: 150ml How to make: 1. Set the cooking sheet in the roll cake mold. 2. Engrave chocolate, mix butter and milk and melt with hot water etc. 3. Egg white and egg yolk are separated, and egg white is cooled to make it easier to meringue. (Half freezing) 4. Add 30g of sugar to egg yolk and whisk until it is damp. 5. After setting a little egg white, add 30g of sugar to make meringue. 6. Add 2 chocolate to 4 and mix well. 7. Sift the flour and cocoa to 6. Mix well until it is shiny. 8. Add Meringue 1/3 to 7 and mix well. 9. Scoop to mix the remaining meringue foam so as not to crush. 10. Bake in an oven at 180℃ for 13-15 minutes. It's better to change direction in about 6 minutes. Chocolate cream [How to make] 1. Melt and dissolve 50g of chocolate. 2. Warm 100ml of cream cream and mix into 1. 3. Add sugar to 100ml of another cream cream and mix and whip. Adjust the hardness by adding chocolate.
Coating chocolate [How to make] 1. Engrave chocolate. 2. Warm the same amount of fresh cream, put it in chocolate, emulsify it and apply it at once




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