Bolu Recipe Chocolate Roll

Sponge materials:
5 eggs
125 grams granulated sugar
1 / 2 tbsp emulsifier (SP / TBM)
25 grams water
75 grams of cake flour
25 grams cocoa powder
1 / 4 teaspoon baking powder
100 grams of margarine, melted
1 / 2 teaspoon brown paste

Material contents:
100 grams buttercream
1 / 4 tsp mocha paste


Dyes:
80 grams dark cooking chocolate, melted

Method:
1. Cake: Beat eggs, sugar, emulsifiers, water, flour, cocoa powder, and baking powder until fluffy.
2. Enter melt margarine and cocoa paste gradually, stirring slowly.
3. Pour in baking pan 29x29x3 cm dioles dialas margarine and baking paper.
4. Oven 25 minutes with a fire below 190 oC until cooked. Lift, then let it cool down for two cakes.
5. Contents: stir mocha buttercream and pasta.
7. Topical content of the sponge roller. Roll and compact enough. Cut along the 5 cm.
8. Dipping the left and right cooking chocolate cake in concentrated solution.

For 10 pieces