Pancakes are the popular snack with my family. With the addition of cocoa powder, the baked pancake can be made classic or chocolate. This recipe is both visually appealing and delicious. It adds an unexpected accent to the festive table and perfectly decorates it. Fruit and berry rolls are visually appealing and intriguing.
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![image.png](https://cdn.steemitimages.com/DQmQU9bprBeKZvgZS6PdEq6UYS91k7Ek18FQemQwEyFsYvw/image.png)
[Source](https://www.flowersinthesalad.com/wp-content/uploads/sites/24/2020/02/schoko-mokka-biskuit-2-von-3.jpg)
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## Ingredients
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* egg4
* Shimizu20 grams
* milk60 grams
* cocoa powder5 grams
* Cooking oil50 grams
* White sugar55 grams
* Low-gluten 
* flour50 grams
* Dark Chocolate 
* Chips5 grams
* salt
* Lemon juice
* White sugar20 grams
* Light cream200 g
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## Preparation
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Separate the yolk and white of an egg for later use.

In a pot of cold water, place a small basin containing milk, edible oil, and 15 grammes of white sugar and heat until it boils.

Remove the basin after turning off the oven, pouring in the sifted low-gluten flour and quickly mixing well with the eggs.

Then add the cocoa powder and clean water to the pot and stir constantly while heating until no particles remain.

Then, one by one, add the egg yolks to the powder bowl and blend well with the egg yolks, completing the egg yolk paste portion and setting aside for later use.

Spread the tarp on the baking tray in advance, cut a small opening at the bottom of the piping bag, and squeeze some patterns on the tarp at will.

At this point, discard the egg white and fill the basin with the egg white, salt, lemon juice, and 40 grammes of fine sugar.

Use an electric egg beater to beat until the foam is neutral and there is a long and short tail, as seen in the figure.

1/3 of the egg white paste should be mixed into the egg yolk paste uniformly with a spatula.

Then, in the piping container, place a small amount of egg paste.

Spread the tarp on the baking tray ahead of time, cut a small opening in the piping bag's bottom, and squeeze some patterns on the tarp as needed.

Then bake for 1 minute in the middle layer of a preheated oven: up and down at 170 degrees, remove and cool for later use.

Then combine the melted cocoa liquid with the remaining egg yolk paste  and the remaining 2/3 of the egg yolk paste . The cocoa cake batter is finished at this stage.

Take the cooled baking pan and pour the chocolate cake batter into it, then raise the baking pan and shake it down a few times to release big bubbles.

Place it in the middle of a preheated oven set to 170 degrees Fahrenheit.

Preheat oven to 350°F and bake for 18 minutes.

Remove the baking tray from the oven and set it aside to cool slightly. Cover the surface with a piece of oil paper, buckle it to the grilling net upside down, and then gently tear it off.

In a mixing bowl, combine fine sugar and whipped cream.

Roll the dough up from the bottom, wrap it in plastic wrap, and freeze for 30 minutes.

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