Brazilian recipe
Classic Coffee Swiss Roll (Rocambole de café)
Discover how to whip up a light, airy coffee sponge roll with a silky chocolate filling. Perfect for your next afternoon tea.
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Ingredients
5 eggs
5 tbsp caster sugar
2 tbsp drinking chocolate powder
1 tbsp instant coffee granules
4 to 5 tbsp plain flour
Margarine for greasing
300g thickened cream, drained of excess whey
200g dark cooking chocolate, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Extra sugar for dusting
Fresh mint leaves for garnish
Maraschino cherries for garnish
5 tbsp caster sugar
2 tbsp drinking chocolate powder
1 tbsp instant coffee granules
4 to 5 tbsp plain flour
Margarine for greasing
300g thickened cream, drained of excess whey
200g dark cooking chocolate, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Extra sugar for dusting
Fresh mint leaves for garnish
Maraschino cherries for garnish
Where to find ingredients
You can find all ingredients at local supermarkets in the baking and dairy aisles. For the best result, use a high-quality cocoa-based drinking chocolate and a premium dark cooking chocolate (ideally 50-70% cocoa). You may substitute the margarine for unsalted butter if preferred.
Preparation method
- Whisk the egg whites in a stand mixer until stiff peaks form.
- Gradually add the egg yolks and sugar to the whites, beating constantly until the mixture is pale and smooth.
- Remove the bowl from the mixer.
- In a separate bowl, sift together the drinking chocolate, instant coffee granules, and plain flour.
- Gently fold the dry ingredients into the egg mixture until just combined, ensuring a light consistency.
- Grease a rectangular baking tin and line it with baking paper, then grease the paper lightly.
- Spread the batter evenly into the prepared tin and bake in a preheated oven at a moderate temperature.
- While the sponge bakes, prepare the filling: heat the cream in a heatproof bowl set over a saucepan of simmering water (bain-marie).
- Add the chopped chocolate to the warm cream and stir until the chocolate has fully melted and the ganache is smooth.
- Stir the rum (if using) into the chocolate mixture until well incorporated.
- Set the filling aside to cool.
- Remove the sponge from the oven and invert it immediately onto a clean, dry tea towel dusted with sugar.
- Roll the sponge up while still warm using the tea towel and leave it to cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the chocolate filling over the surface of the sponge.
- Roll the sponge back up, ensuring the filling stays tucked inside.
- Cover the outside of the Swiss roll with the remaining chocolate cream.
- Garnish the top with fresh mint leaves and cherries.
- Place in the fridge for at least 30 minutes to set before serving.
Observations
This coffee Swiss roll is a traditional Brazilian favourite, celebrated for its delicate, sponge-like crumb and sophisticated coffee profile. It’s a versatile, crowd-pleasing treat that pairs beautifully with a fresh brew, making it an ideal choice for afternoon gatherings or family events.
The sponge relies on well-whisked eggs to create its signature airy texture, allowing it to bake in just a few minutes. Paired with a luscious dark chocolate ganache enhanced by a hint of coffee, the resulting balance of flavours is truly moreish.
The sponge relies on well-whisked eggs to create its signature airy texture, allowing it to bake in just a few minutes. Paired with a luscious dark chocolate ganache enhanced by a hint of coffee, the resulting balance of flavours is truly moreish.
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