Brazilian recipe
Easy and Delicious Coffee Swiss Roll (Rocambole de café e)
Discover how to make a luscious homemade coffee swiss roll, perfect for an afternoon tea. Featuring a light, airy sponge and a rich, creamy filling.
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Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate powder (drinking cocoa)
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Mint leaves for garnish
Cherries for garnish
5 tablespoons sugar
2 tablespoons chocolate powder (drinking cocoa)
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (approx. 300g) table cream, drained of whey
200g semi-sweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find table cream (often sold as 'nestlé cream' or similar) and chocolate bars in the baking or imported goods aisle of local grocery stores. Use unsalted butter as an alternative for greasing.
Preparation method
- Beat the egg whites into stiff peaks using an electric mixer.
- Gradually add the yolks and sugar to the beaten whites, continuing to mix until the consistency is smooth and well-combined.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the chocolate powder, instant coffee, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture, adding a small splash of coffee if needed to adjust the consistency.
- Grease a rectangular baking pan and line it with parchment paper, making sure to grease the paper as well.
- Pour the batter into the prepared pan and place it in a preheated oven at a medium temperature.
- While the sponge is baking, prepare the filling by heating the table cream in a bain-marie.
- Add the chopped chocolate to the warm cream and stir until the chocolate has completely melted and the mixture is smooth.
- Stir the rum (if using) into the filling and mix thoroughly.
- Set the filling aside.
- Remove the sponge from the oven and immediately turn it out onto a clean, dry kitchen towel that has been dusted with sugar.
- Roll the sponge while still warm inside the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling evenly over the surface of the sponge.
- Roll the sponge back up, this time securing the filling inside.
- Cover the outside of the roll with the remaining chocolate cream.
- Garnish the top with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee swiss roll is a classic Brazilian treat, prized for its delicate texture and the bold, inviting notes of coffee. It is a practical yet impressive option for an afternoon snack, family gatherings, or simply to enjoy alongside a freshly brewed cup of coffee.
The preparation involves a light, aerated batter made from beaten eggs and staple pantry ingredients that bakes in just a few minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, pairs beautifully with the sponge, creating a truly irresistible combination.
The preparation involves a light, aerated batter made from beaten eggs and staple pantry ingredients that bakes in just a few minutes. The creamy chocolate filling, enhanced with a subtle hint of coffee, pairs beautifully with the sponge, creating a truly irresistible combination.
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