Chocolate Swiss roll
Chocolate Swiss Roll
Are you ready to roll" I mean in the Swiss roll kind of sense of course. I am a big fan of Swiss roll and think they are so easy to make. This Thermomix recipe is one of those super amazing ones that you can just whip up quickly if you are expecting guests over and don’t have much time. You could really make the Swiss roll with any fillings you like but I find raspberries go really well with chocolate so I chose to add those to the cream.
You could also prepare a mascarpone cream or yoghurt filling and freeze the Swiss roll to have it in the summer as Swiss roll ice cream. Super yummy.
Sponge
4 large eggs
115 g caster sugar
1 tsp vanilla bean paste (or vanilla extract)
90 g plain flour
30 g cocoa powder 1 tsp baking powder
1 pinch salt
Filling
500 g double cream (or whipping cream)
1 tsp vanilla bean paste (or vanilla extract)
150 g raspberries (fresh or frozen, thawed)
Ganache
250 g dark chocolate
250 g double cream (or thickened cream)
Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
Line a large rectangular baking tray with greaseproof paper. It should be at least 25x35cm if not larger.
Insert the whisk attachment. Place the eggs, caster sugar and vanilla extract in the mixing bowl. Whisk 6 Min. / 37°C / Speed 4. Whisk again 6 Min. / Speed 4 (no temperature) without the measuring cup in place to help let out some steam.
Carefully add the plain flour and cocoa powder to either side of the whi...
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