chocolate Swiss Roll
Ingredients: eggs, granulated sugar, cake flour, cocoa powder, milk · 60 min cook time · 350kcal · $6.33
Ingredients
3ea eggs, 70g granulated sugar, 50g cake flour, 10g cocoa powder, 20g milk, 1ea orange, 1tsp sugar, 200g heavy cream, 20g granulated sugar, 50g cream cheese, 1tbsp liqueur, 100g milk, 70g granulated sugar, 30g cocoa powder, 3.5g gelatin powder
Instructions
1. Crack 3 eggs into a bowl and beat them with an electric mixer until combined.
2. Place the bowl over a larger bowl of hot water (40-45°C) to double-boil the eggs.
3. Add 70g of granulated sugar to the eggs and continue beating with the electric mixer until the mixture is thick and pale, forming ribbons when the beaters are lifted.
4. Sift 50g of cake flour and 10g of cocoa powder into the egg mixture. Gently fold them in with a spatula until just combined.
5. Add 20g of warm milk and gently fold it into the batter until smooth.
6. Pour the batter into a baking pan lined with parchment paper and spread it evenly. Tap the pan gently to release any air bubbles.
7. Bake at 180°C (356°F) for about 12 minutes.
8. While the cake is baking, prepare the orange filling. Peel and segment 1 orange, then cut the segments into smaller pieces. Place them in a bowl and sprinkle with 1 tsp of sugar. Cover with plastic wrap and microwave (600W) for 1 minute 30 seconds.
9. Once the cake is baked, remove it from the oven and cover it with plastic wrap to keep it moist.
10. Remove the plastic wrap and parchment paper from the cake.
11. Trim the edges of the cake.
12. Brush the cake with liqueur.
13. In a bowl, combine 200g of heavy cream, 20g of granulated sugar, and 50g of cream cheese. Beat with an electric mixer until stiff peaks form.
14. Spread the cream cheese mixture evenly over the cake.
15. Arrange the prepared orange pieces in a line across the cake.
16. Roll the cake tightly using the parchment paper, then wrap it and chill in the refrigerator for at least 1 hour.
17. Prepare the chocolate glaze: In a saucepan, combine 100g of milk, 70g of granulated sugar, and 30g of cocoa powder. Heat over medium heat, stirring constantly, until the mixture thickens.
18. Remove from heat and stir in 3.5g of gelatin powder until dissolved.
19. Pour the chocolate glaze over the chilled Swiss roll, allowing it to drip down the sides.
20. Slice the Swiss roll and decorate with whipped cream and orange slices.
Source: Watch the original video