Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Master this light, fluffy coffee-infused Swiss roll. Perfect for afternoon tea, featuring a decadent chocolate-coffee cream filling that hits the spot.
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Ingredients
5 eggs
5 tbsp sugar
2 tbsp chocolate drink powder
1 tbsp instant coffee granules
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can heavy cream, drained of excess liquid
200 g semi-sweet chocolate bar, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tbsp sugar
2 tbsp chocolate drink powder
1 tbsp instant coffee granules
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can heavy cream, drained of excess liquid
200 g semi-sweet chocolate bar, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find these essentials at local Fijian supermarkets in Nadi or Suva. Look for heavy cream in the dairy aisle, and high-quality semi-sweet chocolate in the baking section. If rum is unavailable, a splash of vanilla extract can serve as a substitute for the filling aroma.
Preparation method
- Beat the egg whites in a stand mixer until stiff peaks form.
- Gradually add the yolks and sugar to the stiff whites, continuing to beat until the mixture is homogeneous.
- Remove the mixture from the mixer bowl.
- In a separate bowl, sift together the chocolate drink powder, instant coffee, and flour.
- Gently fold the dry ingredients into the egg mixture, adding a little coffee if needed to adjust the consistency.
- Grease a rectangular baking pan and line it with parchment paper, then grease the paper as well.
- Pour the batter into the prepared pan and bake in a preheated oven at medium temperature.
- While the sponge bakes, prepare the filling: heat the heavy cream using a double boiler.
- Add the chopped chocolate to the warmed cream and stir until the chocolate is completely melted and the mixture is smooth.
- Incorporate the rum (if using) into the filling and mix well.
- Set the filling aside.
- Remove the sponge from the oven and turn it out immediately onto a clean, dry kitchen towel dusted with sugar.
- Roll the sponge up while still warm using the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling evenly over the surface.
- Roll the cake back up, this time with the filling inside.
- Cover the exterior of the Swiss roll with the remaining cream.
- Decorate with fresh mint leaves and cherries.
- Chill in the refrigerator for at least 30 minutes before serving.
Observations
This coffee Swiss roll is a classic Brazilian delight, celebrated for its airy sponge cake and rich coffee profile. It is a practical and delicious choice for snacks, family gatherings, or simply to pair with a freshly brewed cup of coffee.
The preparation involves a light batter made with whipped eggs that bakes quickly. The creamy chocolate filling, enhanced with a subtle hint of coffee, creates a sophisticated balance that makes this dessert truly irresistible.
The preparation involves a light batter made with whipped eggs that bakes quickly. The creamy chocolate filling, enhanced with a subtle hint of coffee, creates a sophisticated balance that makes this dessert truly irresistible.
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