Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Master this light, airy coffee-infused sponge cake with a rich, velvety chocolate filling—an ideal treat for your afternoon tea.
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Ingredients
5 eggs
5 tbsp caster sugar
2 tbsp cocoa powder drink mix
1 tbsp instant coffee granules
4 to 5 tbsp plain flour
Margarine for greasing
1 tin cream (strained/whey-free)
200g dark chocolate, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Caster sugar for dusting
Mint leaves for garnish
Cherries for garnish
5 tbsp caster sugar
2 tbsp cocoa powder drink mix
1 tbsp instant coffee granules
4 to 5 tbsp plain flour
Margarine for greasing
1 tin cream (strained/whey-free)
200g dark chocolate, chopped
1/2 tbsp instant coffee
1 tsp rum (optional)
Caster sugar for dusting
Mint leaves for garnish
Cherries for garnish
Where to find ingredients
You can find all ingredients at your local supermarket. Look for the 'baking aisle' for cocoa powder, instant coffee, and flour. For the dark chocolate and cream, check the confectionery or chilled dessert aisles. If you cannot find specific Brazilian cocoa drink mixes, use a high-quality drinking chocolate powder as a substitute.
Preparation method
- Whisk the egg whites in a stand mixer until stiff peaks form.
- Gradually beat in the egg yolks and sugar until the mixture is light and uniform.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the cocoa powder drink mix, instant coffee granules, and plain flour.
- Gently fold the dry ingredients into the egg mixture, adjusting with a dash of coffee if necessary to maintain a light consistency.
- Grease a rectangular baking tin and line it with baking parchment, ensuring the paper is also lightly greased.
- Pour the batter into the prepared tin and bake in a preheated oven at medium heat.
- While the sponge bakes, prepare the filling: heat the cream in a bain-marie.
- Stir the chopped dark chocolate into the warm cream until fully melted and glossy.
- Stir the rum (if using) into the ganache.
- Set the filling aside to thicken.
- Remove the sponge from the oven and immediately turn it out onto a clean, dry tea towel dusted with sugar.
- Roll the sponge while still warm inside the towel and leave it to cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the ganache evenly over the surface.
- Roll the sponge back up tightly, enclosing the filling inside.
- Spread the remaining chocolate cream over the outside of the roll.
- Garnish with fresh mint leaves and cherries.
- Chill in the fridge for at least 30 minutes before serving.
Observations
This coffee Swiss roll is a classic Brazilian treat, prized for its delicate sponge and deep, aromatic coffee profile. It serves as a sophisticated yet approachable option for tea time, family gatherings, or simply to pair with a freshly brewed cup of coffee.
The technique relies on whisking eggs to create an aerated base that bakes in just a few minutes. The contrast between the light sponge and the indulgent chocolate ganache, subtly enhanced with coffee, creates a perfectly balanced and moreish dessert.
The technique relies on whisking eggs to create an aerated base that bakes in just a few minutes. The contrast between the light sponge and the indulgent chocolate ganache, subtly enhanced with coffee, creates a perfectly balanced and moreish dessert.
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