Chocolate Swiss Roll Cake

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Easy cake recipe, how to make Dark Chocolate & Coffee Swiss Cake Roll

Ingredients:
For the sponge cake roll:
• 6 egg yolks
• 6 egg whites
• 30g of sugar(1)
• 75g of sugar(2)
• 85g of cake flour
• 40g of cocoa powder
• 40g of milk
• 60g of veg oil

For the dark chocolate & coffee cremeux:
• 250ml of milk
• 250ml of heavy cream
• 70g of sugar
• 4 egg yolks
• 300g of dark chocolate
• 2 Tbsp of ground coffee

Instructions:

For the sponge cake roll:
-Combine in a bowl egg yolks and sugar(1) and whisk till pale. In another bowl, combine the egg whites and sugar(2) and make a meringue. Add the meringue to the yolk foam by gently folding. Sift in flour and cocoa powder, fold gently. Lastly, add the milk and vegetable oil. Pour the batter on a baking mat and flatten the batter. Bake at 350F for 10-11mins. Leave to cool for 30mins.

For the dark chocolate & coffee cremeux:
-Combine in a small pot the milk, cream, sugar and ground coffee. Bring to a boil. Add the cream mixture to the egg yolks in increments(temper) and whisk. Return the mixture to the stove and cook, stirring constantly, till it reaches 185F. You made a custard. Pour the custard over the chopped dark chocolate and use a hand blender to process everything and create an emulsion. Cover the cremeux with plastic wrap and leave in the fridge to set for at least 6-8 hours.

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