Ingredients
Chocolate Swiss roll
3/4 cup cake flour
1/4 cup cocoa powder
5 eggs, separated
50 g Stork Bake, melted
3/4 cup sugar
Caramel mousse
3 teaspoons powdered gelatine
3 tablespoons of water
1 x 400g tin of caramel treat
1 teaspoon vanilla extract
500ml whipping cream, whipped to stiff peaks
pinch of salt
Dark chocolate coconut ganache
200 ml coconut milk
50 g dark chocolate, chopped
120 g cocoa powder
50 g brown sugar
Method
Chocolate Swiss Roll
1. Pre-heat oven to 200°c. Line two baking sheets with baking paper. On the back of the first baking paper, trace a 20cm circle and set aside. In a bowl, combine the flour and cocoa powder. Set aside.
2. In another bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add 125 ml of sugar and beat until stiff peaks form. Set aside.
3. In another bowl, beat the egg yolks and the remaining sugar with the electric mixer, add in the cooled melted Stork Bake. Using a spatula, gently fold in the meringue and the dry ingredients.
4. With a piping bag fitted with a 1-cm plain tip, form a disc of batter on the first baking sheet. On the second baking sheet pour in half the batter and using am offset spatula level out the batter until it completely covers the pan (repeat with remaining batter). Bake one sheet at a time for 8-10 minutes or until a toothpick inserted in the centre of the cake comes out clean. Dust with castor sugar and cover and roll with a clean kitchen towel and set aside to cool.
Caramel mousse
1. Sprinkle the gelatin over the water and allow to bloom. Microwave in 10 second intervals until melted and mix into a mixing bowl with the tinned caramel, add the vanilla and salt. Lastly fold in the cream until the caramel and cream are combined.
2. Fill the two chocolate cakes with the caramel cream and roll up tightly and place in the fridge to set (this also helps when you’re slicing the cake to get clean slices).
Dark chocolate coconut ganache
In a sauce pan pour in the coconut milk, sugar and cocoa powder in a saucepan and stir over a low heat until the sugar is dissolved. Remove from heat and add the chopped chocolate and whisk until smooth, set aside to cool.
Assemble
1. Whip out your spring form pan, and place the piped disc at the bottom. Slice both the chocolate caramel filled swiss rolls and place around the springform pan.
2. Pour half the caramel mousse into the pan, add 75g of the peppermint crisp (chopped) as a layer, top with remaining mousse. Pop into the fridge so that the caramel mousse can set firm.
3. Once the caramel mousse is firm pour the cooled dark coconut ganache over the top and place back into the fridge to set.
4. Whip cream to soft peaks and sweeten with vanilla and icing sugar, dollop over the cake and top with peppermint crisp chocolate. Enjoy!
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