Chocolate Swiss Roll

Delicious desert! In its simplicity, it serves an irresistible combination of sponge roll and chocolate mousseline.  What better way to celebrate Saint Anne on December 9th? 


for the swiss roll:
(for a pan 48/23 cm , or 17/11")

4 yolks from large eggs
4 whites from large eggs
165 g sugar for the yolks
85 g sugar for the whites
175 g flour
pinch of salt

The basic bowl is the one with the yolk mixture. 

1. Combine the yolks and the first sugar quantity in a bowl of a stand mixer with the whip attachment (or use the hand held mixer). Beat in high speed until very thick (for about 10 -15 min with hand held mixer). 
2. In another bowl, beat the egg whites and the sugar to firm, moist peaks. 
3. Fold in the yolk mixture alternating with the sifted flour in three steps. Do not overmix. 
4. Immediately transfer in the pan and bake at 220°C for about 6-7 min. 
5. Prepare a piece of parchment paper the same  size as the sponge roll. Cover with sifted powder sugar. 
6. Cool slightly the baked sponge and when cooled take it off the pan, holding the paper it was baked on. Carefully turn it over the powdered piece of parchment paper. Peel off the paper it was baked on. Sift some confectioners' sugar.
7. Let it cool completely.

for the cream mousseline:

250 ml milk
60 g sugar
1 large egg
1 egg yolk from a large egg
2 Tbsp corn starch
1/2 Tbsp flour
1/2 tsp vanilla extract
120 g dark chocolate
170 g butter cubed and at room temperature

1. Bring the milk to boil.
2. Whisk the egg, egg yolk and sugar until foamy. Whisk in the cornstarch, until smooth. 
3. Add half of the milk and mix well. Return the egg mixture to the pan over a medium heat and stir constantly with a wooden spoon until the cream thickens slightly. Change to a hand held whisk and whisk for few more minutes to thicken. 
4. Remove from the heat. Add the chopped in small pieces chocolate and stir until well homogenized.
5. Cover with plastic foil and leave to cool.
6. Place in a bowl of a mixer and beat with a whisk attachment, adding butter in pieces. Whisk until well homogenized.
7. Chill for 30 min before use.

for the chocolate ganache:

200 ml heavy cream
200 g dark chocolate

1. Bring the cream to boil.
2. Pour the cream over the chopped chocolate. Stir to homogenize.
3. Use immediately. 


Tailoring:

1. Spread all the cream over the sponge. Distribute evenly with a spatula, leaving 2 cm of one of the sort sides uncovered.
2. Starting with the short side, roll tightly.
3. Place the roll over a wire rack and leave in a refrigerator to cool.
4. Take the roll out of the fridge and place it over a pan.
5. Pour the warm ganache over the roll, letting the ganache to cover all the roll freely. 
6. Place it in the fridge to cool for 30 min.
7. Place the roll on a serving plate. 
8. Collect all the excessive chocolate from the pan and store in a well closed box. Use for preparing hot chocolate or decorating other sweets.

Store the roll in a cool place. Serve at room temperature.





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