Ingredients with Measurements:
- 6 eggs
- 150 grams of granulated sugar
- 150 grams of all-purpose flour
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 100 grams of dark chocolate, chopped
- 100 ml of heavy cream
Special equipment needed:
- 9x13 inch baking pan
- Parchment paper
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer until pale and fluffy.
3. Sift the flour, baking powder, and salt into the egg mixture. Add the vanilla extract and fold the mixture gently until just combined.
4. Pour the batter into the prepared pan and spread it evenly.
5. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and let it cool for 5 minutes. Then, remove the cake from the pan and place it onto a clean surface.
7. In a double boiler or microwave-safe bowl, melt the chocolate and heavy cream together until smooth.
8. Spread the chocolate filling over the cake, leaving a 1-inch border around the edges.
9. Roll the cake tightly from the short end, using the parchment paper to help you. Place the cake seam-side down and let it cool completely.
10. Slice the cake into 1-inch pieces and serve.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
5. Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes 10-12 slices.
Nutritional information:
Each slice contains approximately:
- Calories: 220
- Fat: 9g
- Carbohydrates: 31g
- Protein: 5g
- Fiber: 1g
- Sugar: 21g
Substitutions for ingredients:
- You can use milk chocolate or white chocolate instead of dark chocolate.
- You can use whipped cream instead of heavy cream.
Variations:
- You can add chopped nuts or dried fruits to the chocolate filling.
- You can sprinkle powdered sugar or cocoa powder on top of the cake before serving.
Tips and tricks:
- Make sure to beat the eggs and sugar until pale and fluffy to ensure a light and airy cake.
- Use a sharp knife to slice the cake to prevent it from crumbling.
- You can freeze the cake for up to 1 month. Thaw it in the refrigerator overnight before serving.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.
Presentation ideas:
Serve the cake on a platter or cake stand. You can sprinkle powdered sugar or cocoa powder on top of the cake before serving.
Garnishes:
You can garnish the cake with fresh berries or whipped cream.
Pairings:
This cake goes well with coffee or tea.
Suggested side dishes:
Serve the cake with fresh fruit or a side salad.
Troubleshooting advice:
- If the cake cracks when rolling, it may be too dry. Try adding more filling or brushing the cake with simple syrup before rolling.
- If the cake is too moist, it may be undercooked. Bake it for a few more minutes until a toothpick inserted into the center comes out clean.
Food safety advice:
Make sure to use fresh eggs and store the cake properly to prevent foodborne illness.
Food history:
Bolu gulung is a popular Indonesian cake that is typically filled with sweetened condensed milk or jam. This recipe adds a chocolate twist to the classic cake.
Flavor profiles:
This cake has a light and fluffy texture with a rich chocolate filling.
Serving suggestions:
Serve the cake as a dessert or snack.
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Region: Indonesian