Mocha Swiss Roll

Even though these decadent roll cakes are called Swiss Rolls, they are actually believed to have originated in Austria. An old English recipe for a roll cake reads “Bake quick and while hot spread with jelly. Roll carefully, and wrap it in a cloth. When cold cut in slices for the table.” 

This is the finished roll. The cake is chocolate, the filling is coffee, and it is covered with a dark chocolate ganache. Delicious!

Mix the flour, cocoa, salt, and cornstarch in a small bowl.

Set aside 1 TBSP of the sugar for later. In a bowl fitted with the paddle attachment, mix the eggs, egg yolks, vanilla, and remaining sugar. Beat until lemon-colored, thick, and fluffy, about five minutes. Sift 1/2 of the flour mixture over the eggs, then fold with a spatula until just combined. Sift the rest over, then stir until just combined. 

In a clean bowl, whisk the egg whites and cream of tartar. When they have formed soft peaks, gradually add the 1 TBSP sugar and whisk until they form stiff peaks. Fold the egg whites into the chocolate mixture, being gentle.

Prepare a 10"x15"x1" pan by placing parchment paper in the bottom and greasing the paper. Pour the mixture into the pan, and spread it out evenly. Bake in a 450* oven for 6-8 minutes or until done.

Once the cake is done, immediately take it out of the oven and sprinkle it with powdered sugar. Invert it onto a tea towel, then sprinkle the other side with powdered sugar. Roll while hot, inside the towel. 

To make the ganache, finely chop the chocolate. This is important. The smaller pieces melt faster, so you don't have to wait forever. If you want, you can just throw the pieces in a food processor. It's much quicker. 

Melt the butter, and add the milk in a small saucepan over medium heat on the stove. 

Add the chocolate in, and let sit for 2-3 minutes. Then whisk it in. It should be soft. Whisk vigorously for one minute. Let cool slightly.

To whisk up the pudding, combine milk, vanilla, and coffee in a saucepan. In a small bowl, whisk the egg yolks, cornstarch, sugar, and flour. Heat the milk mixture, then pour a small amount into the egg mixture. Whisk together, then pour the egg mixture into the saucepan. Whisk until bubbles appear, then cook without stirring for one minute. Remove from heat, cool. 

Unroll your cake very carefully, then spread the coffee filling over all of the cake, leaving a 1/4" border on all edges. Roll the cake back up, using the tea towel to help you get started. Cover the whole thing in your chocolate ganache. Let harden, then slice and enjoy!

Recipe

Cake: (recipe adapted from Joy Of Baking)

1/4 C. Flour (sift, then re-measure without packing into the measuring cup)

2 TBSP Cornstarch

2 TBSP cocoa powder

1/8 tsp. salt

1/2 C. granulated sugar

2 lg.  whole eggs

3 lg. egg yolks

2 lg. egg whites

1 tsp vanilla

1/4 tsp. cream of tartar (THIS IS A CRUCIAL INGREDIENT)

Chocolate Ganache: 

1/2 C. Milk

1 stick butter

1/2 C. dark chocolate chips

1/2 C. semisweet chocolate chips

Filling: 

2 egg yolks

3/4 c. sugar

1 3/4 C. milk

1 TBSP flour

2 TBSP cornstarch

1 tsp. vanilla

Enjoy!