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Making the Filling

  • Buttery Margarine 150.0 g
  • Unsalted Butter 100.0 g
  • Dark Chocolate Compound 300.0 g

Making the Cake

  • Egg Yolk 9.0 pc
  • Rough Sugar 100.0 g
  • Emulsifier 15.0 g
  • Egg White 9.0 pc
  • Rough Sugar 175.0 g
  • Cream of Tar Tar 1.0 tsp
  • Chocolate Powder 80.0 g
  • Corn Starch (Maizena) 80.0 g
  • Baked Toffieco 1.0 tbsp

The softness and moistness of this roll cake are always favourable to all families. Deliciousness of the chocolate taste will indulge all cake hunters!



  1. Making the Filling

    • Melt the chocolate in a little fire but do not let it be boiled.
    • Then, turn off the fire and put into the fridge to freeze it.
    • Mix the dough until it expands.
  2. Making the Cake

    • Whisk egg yolk, rough sugar, and emulsifier with high speed mixer until the dough expands.
    • Whisk egg white, rough sugar, and cream of tartar with high speed mixer until it is white and stiff.
    • Sieve chocolate powder, maizena/corn starch, and baked Toffieco well.
    • Mix those three ingredients carefully and mold into a baking pan and bake it for 20 minutes.
    • Then, spray the cake with rum spray and fill it with the filling ingredients.