Looking for something unique and delicious for the holidays? Well, we have found the perfect treat for you!

2016-12-06-swissroll-27

 Ingredients

  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, plus extra for rolling the cake
  • 1/8 teaspoon salt
  • 6  eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled 
  • 1 1/4 cups heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon peppermint extract
  • 1/2 cup heavy cream
  • 4 ounces bittersweet chocolate, chopped
  • 1 teaspoon  corn syrup
  • 1/4 cup crushed peppermint candies or candy canes (anything peppermint)
  • Standard half sheet pan or 13×17 baking sheet

Instructions

Step 1: Preheat your oven to 450 F, place your baking rack in the center of the oven, this will ensure a better baked Swiss Roll

Step 2: Take your 13×17 inch baking sheet and spray cooking spray on top of the surface, then line the bottom with parchment paper fully, once you are done with this part spray more cooking spray and dust lightly with cocoa powder removing the excess. When you are done with these steps set the trey aside

Step 3: Take a bowl and sift flour, cocoa powder, and salt for the cake, once you are done set it aside

Step 4: Fill a medium saucepan with 2 inches of water, bringing the water to a gentle simmer over medium heat. Take the bowl of a stand mixer or just any heatproof bowl and combine eggs, sugar, and vanilla extract into the bowl. Place the bowl over the simmering water. Your bowl must be bigger than the saucepan and must be placed on top of the surface of the simmering water

Once you have placed the heatproof bowl on top of the water start whisking the eggs, sugar, and vanilla extract gently until it looks smooth, pale, and warm to the touch. Once it looks like that you can remove the bowl off the simmering water

Step 5: Using any type of mixer, hand or standing with attachment, beat your egg mixture on a very high speed, until your mixture looks very pale, smooth, and has tripled in volume. This should take about 5- 15 minutes depending on which mixer you have chosen

Step 6: Spread half of your flour and cocoa mixture onto the egg mixture and fold slightly until it’s barely combined, then spread the rest of the flour and cocoa mixture onto the egg mixture and fold until it looks combined and like batter

Step 7: Drizzle melted, cold butter onto your batter and stir to combine

Step 8: Take your baking sheet from before and use a spoon to spread the batter on the baking sheet. Then using a spatula even out the batter and spread it more on the baking sheet

Step 9: Bake your cake for 6-7 minutes or until you think it looks ready. Let the cake cool for 2-3 minutes only. 

Step 10: Look around your house and find a clean kitchen towel that is bigger than the baking sheet. If you can’t find one, use two towels and overlap them. Dust the towels all over with cocoa powder. 

Step 11: Once your cake is done cooling start removing it out of the pan, take a knife, and run it through the sides of the pan removing the cake, then flip the pan over on the towels and remove the cake. Carefully lift the pan off and remove the parchment paper. Fold the shorter edge of the towel on the shorter side of the cake and gently roll the cake up. Set the rolled cake on a wire rack and let it cool completely for 1 hour or more.

Step 12: Now it’s time for the whipped cream filling. Whip the heavy cream until it looks billowy then add the sugar and peppermint extract. Continue whipping until you think it looks good, do not over whip

Step 13: Gently unroll your cake onto a clean surface and spread the whipped cream on top, leaving a 1-inch border on all sides unwhipped. Roll the cake up again without the towel. If any whipped cream plops out, use a spoon and put it back into the cake. 

Step 14: Wrap your cake in parchment wrap, then plastic wrap, and then place it in the fridge to chill for 30 minutes or overnight

Step 15:  Making the ganache: Fill a medium saucepan with 2 inches of water, and bring the water to simmer over medium heat on the stove. Then take a larger bowl that is bigger than the saucepan, and place it over the saucepan.  Combine the heavy cream, chopped chocolate, and a pinch of salt in the bowl. Remove the bowl and add in the remaining chocolate and corn syrup. 

Step 16: Unwrap your chilled cake and set it on a platter. Slip 2 pieces of parchment paper on either side of the log to avoid side drips. Drizzle your chocolate ganache until the cake is covered. Then sprinkle your peppermint pieces on top.  

Step 17: Set the cake in the fridge and let it chill for about 20 minutes. Slice it up and serve it. Enjoy this yummy treat!

Fun Fact: Peppermint is the #1 selling flavor besides chocolates and hard candies.

We hope you enjoy this delicious Swiss roll and make it with lots of love! Leave a like and comment on how yours turned out if you tried out this recipe! Until next time, bye!


Original Recipe: Chocolate Peppermint Swiss Roll

One thought on “Chocolate Peppermint Swiss Roll

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