Ingredients
Swiss roll
- 3 st eggs
- 0.7 cups granulated sugar
- 1 tsp vanilla sugar
- 0.5 cups flour
- 1 ounce cocoa
- 1 tsp baking powder
- 1 st Butter for the baking plate
Filling
- 0.4 cups Butter
- 0.9 cups cream cheese
- 0.2 cups strong coffee
- 0.3 cups cocoa
- 0.7 cups icing sugar
Garnish
- 0.2 cups chocolate, dark
- 0.2 cups chocolate, white
- 0.25 ounces rapeseed oil
- 0.5 cups coconut chips
Chocolate swiss roll
A chocolate roll cake with chocolate filling topped with two kinds of chocolate.
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Set oven to 250°C (482°F). Lubricate a baking sheet paper carefully with butter and place on a baking plate.
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Assemble the assistent with beater bowl and balloon whisks.
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Whisk sugar and eggs fluffy.
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Mix flour, cocoa and baking powder together with the egg whisk.
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Spread the butter evenly on the greased baking sheet paper.
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Bake in the middle of the oven for 3-5 minutes, keep track - it goes fast. The cake should get just some color.
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Put sugar over the cake, put a new baking sheet paper on top and turn it upside down on an oven grid. Carefully pull off the first paper and let the cake cool.
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Assemble the assistant again with beater bowl and balloon whisks.
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Add the soft butter and cream cheese. Whisk until fluffy
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Add cold coffee, cocoa and icing sugar, quickly whisk to a smooth batter.
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Spread the filling on the bottom and roll from the long side to the long side using the baking sheet paper.
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Put in the fridge to stiffen a little.
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Melt the dark chocolate and the white chocolate seperatly and stir in half of the oil in the two chocolate varieties.
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Stir chocolate, using a spoon, over the swiss cake and sprinkle with coconut, allow to stiffen in the fridge.
