Marbled swiss Roll
Marbled swiss Roll
This
chocolate marbled Swiss roll is so pretty and festive.
Serves 6-8 people
Ingredients
·
90g / 3 1/3oz / SCANT 1 CUP PLAIN
FLOUR
·
15ml / 1 tbsp cocoa powder
·
25g / 1oz plain chocolate, grated
·
25g / 1oz plain chocolate, grated 3
eggs
·
115g / 4oz / ½ cup caster sugar
·
30ml / 2 tbsp boiling water
FOR THE FILLING
·
1 quantity chocolate Butter cream
·
45ml / 3 tbsp chopped walnuts
Procedure
1.
Preheat over to 2000C / 4000F / Gas
6. Grease 30 x 20 cm /12 x8 in Swiss roll tin and line with non-stick baking
paper. Sift half the flour with the cocoa into a bowl . Stir in the grated
plain chocolate. Sift the remaining flour into another bowl. Stir in the grated
white chocolate.
2.
Whisk the eggs and sugar in a
heatproof bowl set over a saucepan of hot water until it holds its shape when
the whisk is lifted and a ribbon trail remains.
3.
Remove the bowl from the heat and
tip half the plain chocolate mixture into one portion, then fold the white
chocolate mixture into the other. Stir 15ml / 1 tbsp boiling into each half to
soften.
4.
Place alternate spoonfuls of
mixture in the prepared tin and swirl lightly together with a knife or slim
metal skewer for a marbled effect. Bake for about 12-15 minutes or until the
cake is firm and the surface springs bake when touched with a fingertip. turn
the cake out on to a sheet of non-stick baking paper placed flat on the work
surface.
5.
Trim the edges to neaten and cover
with a damp, clean dish towel coo.
6.
For the filling, mix the chocolate
butter-cream and walnuts in a bowl. Uncover the sponge, lift the lining paper
and spread the surface with the buttercream. Roll up carefully from a long side
and place on a serving plate. Slice to serve and store in an airtight
container.
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