Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Discover how to prepare a tender coffee-infused sponge cake with a rich, velvety filling, perfect for a cozy afternoon tea.
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Ingredients
5 eggs
5 tbsp sugar
2 tbsp chocolate drink powder
1 tbsp granulated instant coffee
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can heavy cream (drained)
200 g dark 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 granulated instant coffee
4 to 5 tbsp all-purpose flour
Margarine for greasing
1 can heavy cream (drained)
200 g dark 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 ingredients at local supermarkets such as Imtiaz or Carrefour. Look for heavy cream in the dairy aisle and high-quality baking chocolate in the confectionery section. If preferred, caster sugar can be used as a substitute for granulated sugar to ensure a finer texture in the sponge.
Preparation method
- Whisk the egg whites in a stand mixer until stiff peaks form.
- Gradually add the egg yolks and sugar to the egg whites, continuing to beat until the mixture is smooth and aerated.
- 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 until just combined, adjusting the consistency if needed.
- Grease a rectangular baking tray and line it with parchment paper, greasing the paper as well.
- Pour the batter into the prepared tray and bake in a preheated oven at a medium temperature until set.
- While the sponge bakes, prepare the filling: heat the heavy cream using a bain-marie method.
- Add the chopped chocolate to the warm cream and stir until the chocolate is fully melted and the mixture is smooth.
- Incorporate the rum (if using) into the filling and mix thoroughly.
- Set the filling aside.
- Remove the sponge from the oven and invert it immediately onto a clean, dry tea towel previously dusted with sugar.
- Roll the sponge while still warm using the towel as a guide and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the prepared filling evenly over the surface of the cake.
- Roll the cake up again tightly, this time with the filling inside.
- Coat the exterior of the Swiss roll with the remaining chocolate cream.
- Garnish with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee-infused Swiss roll is a beloved Brazilian classic, cherished for its airy sponge and the bold, aromatic profile of coffee. It is a practical and delightful treat, ideal for afternoon snacks, family gatherings, or as a sophisticated pairing for a fresh pot of coffee.
The preparation involves a light, whipped egg-based batter that bakes rapidly. The creamy chocolate filling, enriched with a subtle coffee infusion, provides a balanced contrast to the sponge, creating a truly irresistible dessert.
The preparation involves a light, whipped egg-based batter that bakes rapidly. The creamy chocolate filling, enriched with a subtle coffee infusion, provides a balanced contrast to the sponge, creating a truly irresistible dessert.
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