Chocolate Crepe Cake Roll (ช็อกโกแลตเครปเค้กโรล)

1.Prepare the crepe batter by whisking together eggs, sugar, salt, and vanilla extract until well combined. Gradually sift in flour and cocoa powder, and continue whisking until smooth. Add milk and mix well. Then add melted butter and whisk until smooth. Strain the mixture and let it rest at room temperature for 20 minutes.

2.Heat a crepe pan until hot. Ladle the crepe batter into the pan and swirl to coat the bottom evenly. Cook until the edges begin to brown, then flip and cook the other side briefly. Transfer to a plate and repeat until you have 8 crepes. Cover with a cloth and let cool.

3.Prepare the cocoa whipped butter by microwaving dark chocolate and 40 g of cream in a mixing bowl. Stir until smooth, then add cocoa powder and mix until well combined.

4.Beat butter and icing sugar until well combined. Add the cocoa mixture and beat until smooth. Then add the cream and continue beating until stiff.

5.Assemble the crepe cake roll by arranging four crepes together in a long row. Spread the cream evenly over the crepes and fold the sides. Roll tightly into a log shape and wrap with plastic wrap. Use a knife to poke small holes to release air, then roll tightly and chill for 1 hour.

6.For dark chocolate ganache, melt dark chocolate and cream in the microwave until smooth. Add butter and stir until melted before adding chopped almonds and mix well.

7.For white chocolate ganache, melt white chocolate and cream in the microwave until smooth. Add matcha powder and mix until smooth. Add butter and stir until melted before adding chopped almonds and mix well.

8.Remove both crepe cake rolls from the refrigerator and pour each ganache over them, spreading evenly. Chill until set, then slice and serve.