Chocolate Swiss Roll With Truffles Recipe
Summary
Preparation Time25 MinCooking Time20 Min
Ready In45 MinDifficulty LevelMedium
Health IndexJust EnjoyServings5
Interest GroupGourmet
Ingredients
| Butter, melted, for greasing | ||
| 4 eggs, separated, whites stiffly beaten | ||
| Sugar | 100 Gram | |
| Plain flour | 50 Gram, sifted | |
| 40 g cocoa powder, sifted caster sugar | ||
| Double cream | 175 Milliliter (Chocolate filling:) | |
| 1 X 15 ml spoon rum | ||
| 150 g plain chocolate, broken into pieces | ||
| Chocolate | 75 Gram, grated (Chocolate filling:) | |
| 5 Truffles, to decorate | ||
Directions
Butter and line a 23 x 33 cm / 9 x 13 inch Swiss roll tin with greaseproof paper.
Brush the paper with melted butter and dust with flour.
Whisk the egg yolks with the sugar in a mixing bowl until the mixture falls off the whisk in a thick ribbon.
Sift the flour together with the cocoa powder on to a sheet of greaseproof paper.
Gently fold in a third of the flour mixture, then a third of the beaten egg whites and repeat until all the flour and egg whites are incorporated.
Pour the mixture into the tin, smooth the surface, and bake in a preheated oven for 10-12 minutes, or until the cake is springy to the touch.
Spread a kitchen towel on a work surface, cover it with greaseproof paper and sprinkle the paper with caster sugar.
When cooked, turn the sponge out upside down on to the sugared paper.
Peel off the greaseproof paper used to line the tin.
Trim the edges of the sponge and make a shallow groove along a short side of the cake 2.5 cm/1 inch from the edge.
Cover the sponge with greaseproof paper.
Fold the sponge over at the groove.
Using the towel to support the cake, roll up the sponge and cover with a damp cloth until cool.
To prepare the chocolate filling, bring the cream and rum just to the boil in a heavy saucepan.
Stir in the broken chocolate and continue stirring as the chocolate melts until the mixture is thick and smooth.
Chill the mixture until firm, at least 1 hour, then vigorously whisk the chocolate until light and fluffy.
Unroll the sponge and remove the greaseproof paper.
Spread the sponge with a layer of the chocolate filling and roll it up.
Spread the remaining mixture neatly over first the top of the cake, before gently rolling the cake in the grated chocolate, then over the sides of the cake, gently pressing in the grated chocolate.
Leave to set in a cool place.
Decorate the cake with truffles.
Brush the paper with melted butter and dust with flour.
Whisk the egg yolks with the sugar in a mixing bowl until the mixture falls off the whisk in a thick ribbon.
Sift the flour together with the cocoa powder on to a sheet of greaseproof paper.
Gently fold in a third of the flour mixture, then a third of the beaten egg whites and repeat until all the flour and egg whites are incorporated.
Pour the mixture into the tin, smooth the surface, and bake in a preheated oven for 10-12 minutes, or until the cake is springy to the touch.
Spread a kitchen towel on a work surface, cover it with greaseproof paper and sprinkle the paper with caster sugar.
When cooked, turn the sponge out upside down on to the sugared paper.
Peel off the greaseproof paper used to line the tin.
Trim the edges of the sponge and make a shallow groove along a short side of the cake 2.5 cm/1 inch from the edge.
Cover the sponge with greaseproof paper.
Fold the sponge over at the groove.
Using the towel to support the cake, roll up the sponge and cover with a damp cloth until cool.
To prepare the chocolate filling, bring the cream and rum just to the boil in a heavy saucepan.
Stir in the broken chocolate and continue stirring as the chocolate melts until the mixture is thick and smooth.
Chill the mixture until firm, at least 1 hour, then vigorously whisk the chocolate until light and fluffy.
Unroll the sponge and remove the greaseproof paper.
Spread the sponge with a layer of the chocolate filling and roll it up.
Spread the remaining mixture neatly over first the top of the cake, before gently rolling the cake in the grated chocolate, then over the sides of the cake, gently pressing in the grated chocolate.
Leave to set in a cool place.
Decorate the cake with truffles.
Chef
