Part 2/6:
The preparation of this chocolate roll begins by beating the egg whites until they form stiff peaks. This technique is crucial as it gives the cake a light and airy texture. The yolks are then mixed with sugar and chocolate powder—using a chocolate that is 50% cocoa provides the right depth of flavor.
After achieving a creamy mixture, it’s time to add sifted flour gradually. Care must be taken not to overmix, maintaining the tenderness of the batter. The beaten egg whites are folded into the mixture using a gentle technique from the bottom to the top. This adds the essential lightness that characterizes a successful chocolate roll.