Another attempt at Martha Stewart’s chocolate swiss roll. But instead of the whipping cream that came with the original recipe, I made some chocolate whipped cream adapted from Rose Levy Beranbaum’s Cake Bible, which was absolutely delicious!
Makes enough to fill a 9 x 13 inch swiss roll with spare
1 ¼ cup heavy cream
15 g granulated sugar
½ tsp vanilla extract
100 g dark chocolate couverture
30 g toasted and ground hazelnut
1) Melt the dark chocolate couverture in a bain marie and leave to cool to room temperature.
2) In a chilled bowl beat the cream and sugar just until traces of beater marks begin to show distinctly.
3) Add vanilla extract and beat just until soft peaks form when beater is raised.
4) Add melted chocolate and ground nuts and fold until evenly incorporated.
The original recipe in the Cake Bible uses chopped instead of melted chocolate as well as gelatine melted in warm water to stabilise it. I reckon if I want to pipe this cream, I could resort to the original recipe.