Decorated over the top, Liv had a lot of fun with this one. We melted far more chocolate than necessary, but none went to waste. This little cake did not last long.
CHOCOLATE SWISS ROLL
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
56 g [2 oz or 2 squares] good quality baking chocolate or melting chocolate
parchment paper
1 small heavy Ziploc bag
• Melt the chocolate first. The method is here.
• 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.
