A delicious European dessert.
Ingredients
- 300 ml thick cream
- 1/2 cup icing sugar
- 2 tsp cocoa powder unsweetened
- 1/2 tsp vanilla essence
Cake base
- 4 egg yolks
- 3 egg whole
- 1/2 cup caster sugar
- 1 cup plain flour sifted
- 1 tsp baking powder
- 2 tsp butter
- 1 1/2 tbs water
- 1 tsp vanilla essence
Chocolate icing
- 185 g dark chocolate
- 1/2 cup butter softened
- 1 egg yolks
- 1/2 tsp vanilla essence
- 1 tsp brandy
Method
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Step 1Chocolate cream filling: Mix ingredients together in a bowl, refrigerate for at least 2 hours. It needs to be very cold.
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Step 2Cake base: Beat egg yolks and eggs together until thick and lemon coloured. Gradually beat in sugar until very thick. Fold in flour and baking powder with a rubber spatula.
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Step 3Melt butter over low heat with water and vanilla, fold lightly into cake mixture while still warm.
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Step 4Spread evenly in a foil or baking paper lined greased 27 cm x 25 cm Swiss roll tin.
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Step 5Bake in a preheated oven to 190C for 15-20 minutes or until cake springs back when you touch centre.
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Step 6Turn cake out onto a clean tea-towel sprinkled with icing sugar. Peel off foil. Trim edges of cake to remove crunchy bits. Starting from the long side, with cake still warm, roll it up and set on rack to cool.
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Step 7Chocolate icing: Melt chocolate with butter in the top of a double boiler, whisk together and allow to cool. Add egg yolk, vanilla and brandy , beat until smooth. Set aside.
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Step 8When cake is cool, carefully unroll. Whip chilled cocoa cream until very thick and spread on roll.
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Step 9Re-roll gently and set it on foil or platter. Spread chocolate icing over surface with spatula, making long streaks to simulate bark. Cut 2 diagonal slices, one from each end of the roll. Cover the ends with chocolate icing. Decorate cake as desired with holly and sprinkle with icing sugar
Recipe Reviews (1)
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