Magnum Cake Roll
When I was a child, one of the greatest joys of summer was stopping by the small shop on my way home from school, opening the freezer, and buying a crispy ice cream bar to eat on the way home. The taste was simply unparalleled. Among all the crispy ice creams, I think Magnum tastes the best. However, Magnum was too expensive. Not to mention when I was a kid, even now I feel reluctant to eat it often. Today, I’m sharing a cake that's even better than Magnum—a Magnum Roll. The outer layer of this cake roll mimics the crispy coating of Magnum, featuring a crunchy chocolate shell with hazelnuts on top. One bite, and you’ll forget what the original Magnum tasted like. Chocolate lovers definitely shouldn’t miss this cake. Even though it’s already super popular online, many brick-and-mortar stores haven’t introduced this product yet, or it's so popular that the supply can’t meet the demand, resulting in long queues where you still can’t get one. But making it yourself at home isn’t too difficult!
Ingredients
Steps
Make the cocoa cake base; separate 4 eggs.
Mix 65g hot water with 15g cocoa powder and 15g granulated sugar, stirring until smooth and lump-free.
Add 40g salad oil, mixing thoroughly until creamy and fully emulsified.
Add 50g sifted low-gluten flour.
Using a handheld whisk, stir in a 'Z' motion to avoid gluten development. Mix until no dry flour remains.
Add the egg yolks and continue stirring in a 'Z' motion until the batter is smooth.
Add lemon juice to the egg whites and whip with 50g granulated sugar in three additions until soft peaks form with slightly curled tips.
Fold one-third of the whipped egg whites into the cocoa batter.
Pour this mixture back into the remaining egg whites and fold gently to combine.
Pour the batter from at least 25cm above onto a lined baking tray to release large air bubbles.
Tilt the tray to spread the batter evenly. Tap the tray twice on the counter to remove trapped air.
Bake in a preheated oven at 180°C (350°F) for 15 minutes.
Tap the tray after removing from the oven to release steam. Cool the cake on a wire rack covered with parchment paper.
Flip the cake onto another piece of parchment paper and peel off the baking sheet.
Flip the cake back using another parchment paper so the browned side is on top.
For the chocolate cream, melt 30g 65% dark chocolate with 50g heavy cream over low heat until smooth. Cool completely.
Whip 180g heavy cream with 15g sugar to soft peaks.
Add the cooled chocolate mixture to the whipped cream and whip to stiff peaks.
Trim the edge of the cake for a better seal when rolling.
Spread the chocolate cream evenly over the cake.
Roll the cake using a rolling pin for support. Chill in the fridge to set.
For the glaze, melt 150g 65% dark chocolate with 50g coconut oil over a water bath.
Mix in chopped hazelnuts and cool completely.
Pour the glaze over the chilled cake on a rack, covering it evenly.
Chill the cake in the fridge until the glaze sets.
Take a photo~