This class is over in 2 weeks and I know I’ll miss it. Who wouldn’t?! Look at the deliciousness I get to bring home each week. Who can say that about school (there isn’t anything this incredible coming home from a business class let me tell you!). This Chocolate Swiss Roll was our assignment this week and it just affirmed for me why I love taking these classes so much. Four more delicious reasons: rich chocolate sponge cake, smooth Italian buttercream, fresh raspberries and chocolate glaze.
I’ve taken so many things away from this class, the least of which has actually been the recipes. It’s the techniques from a pastry Chef who has been in the industry a very long time and some kitchen skills I’ve learned along the way, that will mean the most to me.
For starters, I’ve got a new found appreciation for brushing my cake layers with simple syrup, a step that I’ve always skipped to save time. But I’ve discovered that when I do that really simple step (as the name implies y’all), the layers are so much more moist and flavourful. And by the way, you can flavor simple syrup with pretty much anything to add another dimension of flavor to your cake! So, I vow from this moment on, to keep a jar in the fridge for future cakes. This lesson was not lost on me.
Next, I’ve spent one very long class trying to mask a cake with a seriously throbbing finger, coated in bandaids and the ever popular finger condom, to know that when you’re working in the kitchen you’ve got to respect the equipment. Chef drills that into our heads whenever he can. And I get it wholeheartedly. I might add, that good knives are essential to getting the job done. And they’re sharp. Please refer to my first sentence about the throbbing finger.
Lastly, you can be extremely creative with very few tools. This sponge cake, was literally mixed by hand. And the Swiss Roll was iced with a tiny strip of parchment paper (I know, just think about that for a second). Even I wouldn’t believe it if I hadn’t done it myself. And it turned out pretty alright I think.
So back to this show stopping Chocolate Swiss Roll. I’m leaving the recipe here for you to try. It’s waaaaay easier than you may be thinking if you’ve never tried it before. Basically, make the sponge, make the icing, and make the glaze. Then put it all together friends. This will knock the socks right off your dinner guests. If you’re feeling a little unsure about all of the steps, feel free to make the sponge and fill it with whipped cream and berries and then roll it all up. It will still taste amazing.
This blog is all about trying new things right? Go for it!
Have a great week friends,
A recipe for a rich chocolate sponge cake full of Italian buttercream, chopped nuts and raspberries. Swiss Rolls look delectable and are not complicated!
*recipe via Baking Arts1 George Brown College
- For the Glaze:
- 150gr dark chocolate, chopped
- 150gr heavy whipping cream
- 38gr glucose or light corn syrup
- 250gr eggs at room temperature (about 5 whole eggs)
- 100gr sugar
- 70gr bread flour
- 30gr cocoa powder
- 2 tsp vanilla extract
- 1 cup of water
- 1 cup of sugar
- 250gr egg whites
- 453gr sugar, divided into 340gr and 113gr
- 125ml water
- 5gr vanilla extract
- 675gr unsalted butter, softened and cubed
- 250gr bittersweet chocolate, melted and cooled to room temperature
- 1 1/2 cups fresh raspberries (reserve some for decorating the top)
- 25gr almonds and hazelnut slices, slightly toasted if desired
- First, make the simple syrup by placing the sugar and water in a small pot. Bring to a boil, stirring to ensure all of the sugar has dissolved. Cool to room temperature; set aside.
- Next, make the chocolate glaze. Place the chopped dark chocolate into a small bowl; set aside. In a small pan, heat the cream and glucose just until boiling and pour it over the chocolate. Let the mixture sit for about 5 minutes and then stir with a spatula until smooth. Set the mixture in the fridge to set up.
- To make the sponge cake, preheat the oven to 375 degrees and line a 12 x 18 sheet pan with parchment paper.
- Sift together the flour and cocoa in a small bowl; set aside. In the bowl of a stand mixer, add the eggs and sugar and beat on medium speed for 8 minutes. The mixture should be increased in volume and much lighter in colour. Fold the flour mixture into the eggs (we did this by hand), making sure to only fold not stir.
- Spread the mixture onto the parchment lined tray and bake for 10 minutes. The cake is ready when it springs back to the touch. Let the cake cool in the pan while you make the icing.
- To make the buttercream, combine the water and 340gr of sugar in a medium pot and bring to a boil. Meanwhile, while the sugar is boiling, add the egg whites and remaining sugar to the bowl of a stand mixer. Whip the egg whites on medium speed until soft peaks form. Once the boiling sugar reaches the soft ball stage (240F), very carefully pour the boiling sugar into the whipping egg whites. It's easiest and safest to pour the boiling mixture down the side of the bowl as the egg whites are whipping. If you pour it directly on to the whisk, you will get burned from the splatter. Once all of the syrup is added, continue whipping the mixture until it reaches room temperature. Your best bet it to touch the bottom of the mixing bowl, it should only feel slightly warm.
- Switch to the paddle attachment now, and add the butter pieces, a few chunks at a time. Continue to mix once all of the butter is added until you have a smooth and fluffy consistency. Even if the mixture looks curdled, keep whipping, it will emulsify eventually. Next, add in the vanilla extract and cooled chocolate. Mix until well combined. The icing is now ready to use.
- To assemble the swiss rolls, remove the sponge from the sheet pan onto the countertop (use a knife to score along the edge of the entire sheet pan to ensure no cake is sticking at the sides). Remove the back piece of parchment paper and place the cake on a fresh piece of parchment so it doesn't stick to the counter. Brush the entire cake with the simple syrup.
- Spread a thin layer of buttercream on the cake, about 1 1/2 cups or so. Sprinkle with raspberries and nuts, leaving about 2 inches of space at one long end (without any berries or nuts as they will just squish out the end). Roll the cake into a tight log lengthwise.
- Use the remaining buttercream to ice the swiss roll, smoothing it out as best you can. You can cut the roll in half for two smaller cakes here if desired or leave it as one long one. Using a long knife or palette knife, slide the knife under the roll and carefully place the rolls on a parchment lined sheet or wire rack. Chill the roll for 15 minutes.
- Scoop 3/4 cup of set glaze into a piping bag fitted with the star attachment. Warm the remaining glaze over a pot of steaming water until it reaches a thin pouring consistency. Quickly pour the glaze over the top of the chilled roll, letting it run down the sides. Use the piping bag to pipe rosettes along the top of the roll. Decorate with reserved raspberries. You can use any remaining buttercream to pipe a border along the side of the roll if desired.
- Serve once glaze has set.