I'm super excited to be joining the We Should Cocoa Challenge, a brilliantly chocolatey baking challenge devised by Charlotte from Chocolate Log Blog and Chele from Chocolate Teapot. Each month the challenge involves making a chocolate based bake with either a different special ingredient or a baking technique.
I love chocolate you see, so I've been greedily licking my lips in anticipation awaiting to hear what this month's theme would be.
And... drum roll please... it is a chocolate swiss roll or roulade!
Having snuck in some practice a week or so ago with the Lemon Curd Swiss Roll (totally intentionally, I'm a beginner at this challenge lark), I was pleased with the result from Peyton and Byrne's British Baking, so used their Chocolate Swiss Roll cake as the the base for this recipe.
I didn't really fancy the whipped cream filling. This was mainly because it involved going out to the shop in the pouring rain to buy it. Lazy so-and-so that I am, I decided instead to make an amaretti and chocolate filling. Party because it would add a nice biscuit crunch and also we had some still left over from Christmas. It's okay, they weren't all skanky, stale and mouldy, sitting forgotten at the back of the cupboard. The expiry date is next month and I've been saving them for a useful cake-baking moment such as this one. Honest.
Chocolate and Amaretti Swiss Roll
3 eggs, separated
130g caster sugar, plus 35g
100g self-raising flour, plus extra for dusting
25g cocoa powder
Pinch of cream of tartar
Icing sugar for dusting
100g chocolate (I used 70% dark chocolate)
100g double cream
2 tbsps amaretto liqueur (optional)
50g crushed amaretti biscuits, plus 10g to sprinkle
1. Preheat the oven to 180 C/Gas Mark 4
2. Grease a 32cmx23cm baking or swiss roll tin with butter and line the tin with baking paper. Butter the paper and dust with flour, tapping out any excess
3. Beat the egg yolks with 130g of the caster sugar until pale and fluffy. Sift together the flour and cocoa powder and fold into the egg and sugar until well incorporated
4. In a new, clean bowl whisk the egg whites with 35g caster sugar and the cream of tartar until they form soft peaks
5. Stir a third of the egg whites into the egg yolk mixture and then gently fold in the rest of the egg whites
6. Pour the batter into the prepared tin, spreading evenly and smoothing the top
7. Bake for 20 minutes or until the cake springs back when touched
8. Remove from the oven and allow to cool for ten minutes
9. Dust the cake with icing sugar and the cover with a piece of clingfilm
10. Place a chopping board on top of the clingfilm and carefully invert the cake onto the board
11. Take the short end of the clingfilm and carefully roll up the cake, incorporating the film with each turn
12. Set aside to cool
13. To make the filling, break up the chocolate into small chunks and place in a bowl. Gently heat the cream in a small pan over a low heat for a few minutes, then add to the chocolate. After two minutes, stir the cream and chocolate together to create a thick but spreadable filling. Add the liqueur at this stage if using.
14. When the cake is cooled, carefully unroll and spread the chocolate filling over it, and add the amaretti biscuit crumbles
15. With the aid of the clingfilm, but this time not incorporating, roll the cake around the filling
16. Sprinkle the icing sugar and remainder of the crushed amaretti biscuits on top
- For an extra treat you could whip up extra whipped cream, say 100ml to add to the filling.
- For even more of a chocolate hit, but 100g chocolate in a heatproof bowl over a pan of simmering water, add 200ml double cream when the chocolate is just beginning to melt and stir together until smooth. Drizzle this chocolate sauce over the roll
- Instead of icing sugar you could dust the roll with a combination of cocoa powder and crushed amaretto biscuits
- The roll lasts for 2-3 days, kept in the fridge