12.3.13

CHOCOLATE SWISS ROLL – CSOKOLÁDÉS TEKERCS

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.
 
 

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!