Week 138: Mocha Swiss roll

My colleagues and I were invited to an ex-colleague’s place for lunch. And I think that’s a perfect excuse to bake something for dessert.

Ever since I heard “coffee mascarpone frosting”, that’s all I could think of. So I thought I should give that a try. To make life just a bit tougher (and because I was too lazy to walk to the grocers), I decided to make some mascarpone at home.

So here is my rendition of a chocolate Swiss roll, drizzled with rum and syrup and slathered with rich coffee mascarpone.

For the chocolate cake

30g unsalted butter

40g whole milk

1/2 tsp pure chocolate extract

3 large eggs

80g granulated sugar

55g cake flour

15g cocoa powder

1) Preheat convection oven to 170C.

2) Prepare a 9″ x 13″ cake pin by lightly greasing then lining it with parchment paper.

3) Melt butter with milk in a small saucepan. Take it off the heat and add the chocolate extract. Set aside to cool to room temperature.

4) Crack the eggs into the bowl of a stand mixer, and add the granulated sugar. Using the whisk attachment, whisk on high speed until egg mixture is triple the volume and is thick and pale.

5) Sift together flour and cocoa powder, then, add in 3 additions into the egg mixture, gently fold in until evenly distributed.

6) Scoop 2 tablespoons of mixture into the melted butter and whisk to lighten. Then, slowly pour the butter mixture into the egg mixture and fold just into combined.

7) Pour batter into the prepared cake tin and bake in preheated oven for 10 to 12 minutes, until cake has pulled slightly from the side of the tin and springs back when pressed lightly.

8) Prepare a clean towel, then dust lightly with cocoa powder.

9) Invert cake onto the towel and carefully peel off the parchment. Make an indent on the short side of the cake about 1 inch from the edge. Fold the indent inwards then roll the cake with the towel. Set aside to cool.

For the coffee mascarpone filling

1 tbsp hot water

1 tbsp instant coffee

220g heavy cream, very cold

30g icing sugar

100g mascarpone, at room temperature

1) Dissolve instant coffee in hot water and set aside to cool to room temperature.

2) Add the heavy cream and sift the icing sugar into the bowl of a stand mixer. Using the whisk attachment, whisk cream mixture until stiff peaks formed.

3) Scrap the whipped cream into a bowl, cover with cling wrap and refrigerate.

4) Place mascarpone into the bowl of a stand mixer and using the paddle attachment, cream mascarpone for about 10 seconds.

5) Pour in the cooled coffee and mix until just combined.

6) Fold the whipped cream into mascarpone until smooth.

For the rum syrup

25g sugar

25g water

1 tbsp rum (or to taste)

1) Bring the sugar and water to a light boil until sugar is melted.

2) Remove from heat and add rum. Mix well.

To assemble

1) Unroll the chocolate cake and lightly pat to flatten.

2) Drizzle rum syrup generously all over cake layer, allowing it to soak in.

3) Spread mascarpone frosting on an even layer over the cake.

4) Reroll the cake layer, and wrap the rolled cake in the towel. Refrigerate for at least 2 hours or overnight before serving.

While the idea of the coffee mascarpone is good, I find it turned out a bit too bitter for my taste. If I make this again, I would most probably increase the amount of sugar in the mascarpone frosting, to balance the bitterness of the coffee and cocoa powder in the cake. Otherwise, a simple and satisfying dessert.

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