CHOCOLATE SWISS ROLL – CSOKOLÁDÉS TEKERCS
Hurray for “in service day”! Decorated over the top, Liv had a lot of fun with this one. We melted far more chocolate than was necessary, but none went to waste. With two chocoholics in my life, one full time and one part time, after 700 plus recipes it is increasingly difficult to come up with a new chocolate idea. The inspiration came from here, but it was much easier to use my own recipes. My piskóta [foam cake] was adjusted and more can be found on melting the chocolate here. I watched the creation of chocolate garnish wistfully, but when a nine year old is on a mission you cannot interfere with the creative process. This little cake did not last long and in the end I had to insist to save a couple of slices for the next couple of days of afterschool snacks.
56 g [2 oz or 2 squares] good quality baking chocolate or melting chocolate
1 small heavy Ziploc bag
6 eggs separated
3/4 cup sugar
2/3 cup cake flour
1/3 cup cocoa, sifted
2 Tbsp icing sugar
2 batches of stabilized whipped cream – the full recipe is here
Please note: two batches of stabilized whipped cream calls for 2 cups + 4 Tbsp of whipping cream. Unless you are drowning in whipping cream, for convenience’s sake, use a 500 ml cartoon, [that is 2 cups] and steal 4 Tbsp from it. The cream will work out just fine.
• Temper the chocolate first. Method is here. I am a firm believer of good quality chocolate, but if tempering chocolate is not an attractive proposition, go ahead and use melting chocolate instead.
• Next make the chocolate garnishes.
• Draw some designs on a sheet of white paper or cut and paste the enclosed design onto a word document and print only one sheet.
• Lay it on a tray and cover the entire tray with parchment paper.
• Place a heavy plastic bag inside a cup and with a cake spatula scoop a small amount of melted chocolate into your “piping bag”. Squeeze so the chocolate works its way to the tip.
• Pipe over the design you made.
• Gently move the design under the parchment paper until the parchment paper is all used up.
• Let the chocolate solidify and move the tray into the fridge to chill.
• Meanwhile make the chocolate roll.
• Beat the egg yolks and sugar until thick and lemon coloured.
• Stir the flour and the cocoa into the yolk mix.
• Wash the beaters and beat the egg whites until stiff peaks form.
• Gently incorporate the egg whites with the yolk mixture.
• Line a large, rimmed cookie sheet with parchment paper.
• Spray the parchment with cooking spray. Do not omit this step.
• Pour the batter onto the cookie sheet.
• Gently smooth out the top.
• Bake at 350F until the middle springs back.
• Scatter icing sugar on a clean tea towel, the same size as the cake.
• Carefully invert cake over sugar and peel away the base paper.
• Using towel to guide, roll up from the short side and leave to cool.
• When the cake is cooled down to room temperature, make the stabilized whipping cream.
• Carefully unroll cake.
• Spread the top with a thick layer of stabilized whipped cream.
• Re-roll the cake and place, seam-side down, on a long platter.
• Using a piping bag, pipe the remaining whipped cream on top of the cake.
• Decorate with the chocolate garnishes.
• Serve the cake cut into slices.
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