This cake looks so gorgeous coated in ganache, with a swirl of icing in the middle, plus it’s not hard to make at all! There are so many ways that you can make this chocolate roll cake your own. This is one of those recipes that you can dress up or down depending on what you like!
This traditional Chocolate Roll recipe is easy to customize with your favorite filling — traditional cream cheese, chocolate, peppermint, or whatever other creative idea you might have. It’s also easy to make ahead of time and freeze, if you’d like.
This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers. A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. It is simply heavenly delicious.
Roll cakes have been gaining popularity lately, and for a good reason. They are stunning, delicious, and deceivingly easy to put together! They’re also perfect for serving a small group, and much easier to store leftovers versus their larger counterparts.
You can always make variations to this Swiss roll, like changing the filling, adding different flavor combinations like coffee, peanut butter or fruits.
Ingredients:
4 yolks
75g Cake flour
40g vegetable oil
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Ingredients:
4 yolks
75g Cake flour
40g vegetable oil
35g sugar
60g milk
4 egg whites
35g sugar
1/4 tsp cream of tartar
1 tablespoon of Valrhona Cocoa powder
Instructions:
Preheat oven to 170C. Use middle rack. Line pan with baking paper.
Heat oil to 70C then pour in the flour all at once. Stir until smooth then add the milk followed by egg yolks and sugar. set aside
Whip meringue to very firm peak then fold into the egg yolk batter in 3 portions. Remove about 3 tablespoons of the batter and sift in the cocoa powder to mix until smooth (this is to lighten up the batter before adding more). Add until about 1/3 more of the batter and fold gently to mix until even.
Pour the original batter into the pan and smoothen the top. Gently scoop the cocoa batter on the top of the original batter and make sure the surface is covered evenly.
Using the end of spatula (the handle part) or the back of a spoon or fork, slowly draw very close lines horizontally from one end to the other, to and fro, without lifting the spatula. Repeat the actions vertically. When completed, give the pan a few taps to remove bubbles.
Bake in preheated oven for 20 minutes then rotate inside out and continue baking another 3-5 minutes.
Slide the cooked cake on to a rack then cover with a clean piece of grease proof paper and invert on to the still warm inverted pan. Roll up the cake while still hot and transfer to cooling rack. NOTE: To get the hurricane effect, roll parallel with the last line drawn. For example, I started my drawing with the long side (horizontally) then draw the short side (vertically), I have to roll from the short end.
Prepare your filling. Slowly unroll the cake as much as you can. Do not force it to flatten completely or it will break. Re-roll the swissroll back and chill for a few hours before slicing.
From: mesaku.site