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Felvételeim nyilvános publikálása engedély nélkül nem használhatók.



Jim used to come home from work and the funny thing was it always took him too long to come inside. What is that man doing out there I wondered? Then one day I went out to see. He was finishing a chocolate bar and was heading for the trashcan with the wrappers. So what else is there to make for a chocoholic’s birthday? Happy Birthday Darling!

6 eggs separated
3/4 cup sugar
1/2 cup cocoa
2 Tbsp cake flour
1 batch of cocoa buttercream

• Preheat oven to 350F
• Line a large, rimmed cookie sheet with parchment paper.
• In a large bowl, beat the egg yolks and sugar until thick and lemon coloured.
• In a small bowl, sift together cocoa and flour. Whisk it to combine.
• Stir half of the cocoa flour mixture into the yolks and set aside.
• With clean beaters beat the egg whites until stiff peaks form.
• Gently fold about a third of the stiff egg whites into the yolk mixture.
• Add the remaining cocoa-flour mixture and gently fold into the batter.
• Gradually fold in the remaining egg whites. Be careful not to crush them.
• Spray the parchment lined cookie sheet with cooking spray.
• Pour the batter on the cookie sheet.
• Gently smooth out the top.
• Bake at 350F until the middle springs back.
• Carefully invert cake over a clean kitchen towel and peel away parchment paper.
• Using towel to guide, roll up from the short side and leave to cool.
• Carefully unroll cake.
• With serrated knife, trim short ends of cake.
• Spread with cocoa buttercream.
• Re-roll the cake and place, seam-side down on a platter.
• Cover with a thin layer of the buttercream.
• Place in the fridge to firm up.
• Spread the top with the remaining buttercream.
• Chill the cake.
• Half an hour before serving move cake to the counter and cut into slices.


  1. Zsuzsa, it looks exactly like the French "bûche de Noël" (Christmas log), traditionally served for Christmas. Yours looks very rich in cocoa, soft and I can imagine very well a thick slice of it on my plate :-)
    Happy birthday to your husband! He is lucky to have such a wonderful wife. (The chocolate story is hilarious! I suppose it's not such a bad addiction ;-) )

  2. Fatörzs in Hungarian. Yes, I noticed it too after I raked the “glaze” on the top. [on the top its not the icing] I made this so-called glaze from a Baker’s Chocolate cookbook would you believe it, but I think it was a frosting. Plus the recipe didn't work, it was so stiff and I had to add copious amounts of liquid to it. We really liked it in the end, and I will want to experiment with it again, but before I can post it I will have to measure out the changes.

    My better half always has a stash of chocolate somewhere; we sometimes raid it with granddaughter. For sure weakness for chocolate is not so bad, especially since he never puts on extra weight.

  3. Well, Zsuzsa, it's done. I made the cocoa roll. I probably overbaked by a lot (is almost 30 minutes too long) as the cake was pulling away from the sides and cracked as I was rolling it but trying to touch the top and see if it sprang back ... well, I really couldn't judge it. I kept hearing the crackling sounds which seemed to be the bubbles bursting.

    After unrolling it and seeing all the creases, I didn't bother trimming off the edges. Plus, as I was spreading the buttercream in the middle, I had no idea how much to leave for the top. A lot of the buttercream seemed to get into the creases and it wasn't very thick.

    After I rolled it up, I filled in some of the cracks on the ends with buttercream and did a thin crumb coat and now have about 1 cup left for making the outside pretty. It's sitting in the fridge firming up though I'm very impatient to go downstairs and finish it and then cut a slice.

    The buttercream tasted pretty good ... it should help hide some of the imperfections. :)

  4. This is a light, spongy cake. There could be cracks if the cake is overbaked or if it's rolled up too tight. Creases will show inside but these shouldn't effect the cake's appearance.




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