Yesterday,Fuji Bakery owner Akihiro Nakamura spoke about precision in developing his recipes, and his desire for perfection. Today, he provides a perfected recipe, a chocolate caramel rolled cake, where he shaved away at proportions gram by gram so you don't have to. But note, I did say, "gram." Dust off that kitchen scale, because according to Nakamura, there is no cup by cup improvisations here. Fuji Bakery cakes are currently off the menu, but it doesn't have to be at your house.
Egg yolk 70 g / 2.47 oz
Sugar 15 g / .53 oz
Egg white 90 g / 3.17 oz
Sugar 60 g / 2.12 oz
Cornstarch 15 g / .53 oz
Cocoa powder 20 g / .71 oz
Dark chocolate 16 g / .56 oz
Butter (unsalted) 16 g / .56 oz
1) Heat the egg yolk and 15 g (.53 oz) of sugar until lukewarm (around body temperature), then mix with an electric mixer until the color becomes lighter.
2) In a separate bowl, whip the 60 g (2.12 oz) of sugar with the egg whites in two batches to create meringue.
3) Combine the cornstarch and cocoa powder, then slowly fold together the egg yolk, egg white, and cocoa powder mixtures.
4) After heating the chocolate and butter until lukewarm and melting them together in a separate bowl, fold into #3 and pour out evenly into a 25 by 25 cm (9.84 by 9.84 in) baking sheet lined with parchment paper.
5) Bake for 15-17 minutes at 200°C (392°F).
Sugar 125 g / 4.41 oz
Heavy whipping cream 275 g / 9.70 oz
1) Separately heat the sugar and cream, both on low heat. Once the sugar becomes a uniform dark golden brown, turn off the heat and slowly mix in the boiling cream.
2) After the mixture cools, refrigerate overnight.
3) The next day, whip until light and fluffy.
Reauleau Caramel Chocolat
Biscuit Chocolat 1 sheet
Chantilly Caramel 1 portion
1) Remove the biscuit from the original parchment paper and place onto a larger fresh sheet. Pour the caramel over the biscuit, spreading out evenly with a spatula.
2) Use the parchment paper to roll up the biscuit and caramel into a roll cake shape.