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1
Add the hot water to a container with the sugar and dissolve the sugar.
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2
Using a brush, spread this syrup all over the surface of the cake.
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3
Break the chocolate into pieces and add it together with the milk into a heat-resistant container.
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4
Microwave at 500w for 1.5 minutes.
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5
Take the bowl out of the microwave and stir with a whisk.
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6
Place the roll cake on top of a wire rack and place a plate underneath.
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7
Whilst the chocolate mixture is still hot, pour it over the cake and spread it quickly and evenly over the surface with a knife.
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8
Once the cake is covered in chocolate, make some horizontal lines with the knife.
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9
Place in the refrigerator without wrapping.
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10
Once the chocolate has hardened, sprinkle over a thin layer of cocoa powder.
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11
Decorate the cake with whatever you like.
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12
In this picture I decorated the cake with chocolate truffles.
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13
You don't have to decorate the cake with cocoa powder, you can just decorate with the glacage.
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14
*You could also try decorating the cake with seasonal strawberries.
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15
To cut the cake cleanly, cut it with a warmed knife.
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16
I also recommend giving this glacage recipe a go - ID:722031.
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17
If you cover the cake in the glacage the day before you serve it, it will allow more time for the flavours to blend, resulting in n even better tasting cake!
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18
For step 1 it's fine to add liquor to the syrup as well.
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19
The roll cake that I'm using is from Monteur (13 x 7 cm).
