Brazilian recipe
Easy Coffee Swiss Roll (Rocambole de café)
Discover how to whip up this classic coffee Swiss roll, featuring an airy sponge cake and a rich, creamy filling that is perfect for afternoon tea.
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Ingredients
5 eggs
5 tablespoons granulated sugar
2 tablespoons chocolate drink mix (achocolatado)
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (300g) table cream, drained of whey
200g bittersweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Granulated sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tablespoons granulated sugar
2 tablespoons chocolate drink mix (achocolatado)
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 can (300g) table cream, drained of whey
200g bittersweet chocolate bar, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Granulated sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
Find these ingredients at local Solomon Islands markets or general grocery stores. Table cream (creme de leite) is usually found in the canned goods aisle. If unavailable, heavy cream is a suitable substitute. Bittersweet chocolate can be found in the baking section of larger supermarkets in Honiara.
Preparation method
- Whisk the egg whites in a stand mixer until stiff peaks form.
- Gradually add the egg yolks and sugar to the whites, continuing to beat until the mixture is smooth and aerated.
- Remove the mixture from the mixer bowl.
- In a separate bowl, sift together the chocolate drink mix, instant coffee, and all-purpose flour.
- Gently fold the dry ingredients into the egg mixture until just combined, adjusting consistency if necessary.
- Grease a rectangular baking tray and line it with parchment paper, then grease the paper.
- Spread the batter evenly into the prepared tray and bake in a preheated oven at medium temperature.
- While the sponge bakes, prepare the filling by heating the table cream in a double boiler.
- Stir in the chopped chocolate until completely melted and the mixture is smooth and glossy.
- Stir in the rum (if using) and blend well.
- Set the filling aside to cool slightly.
- Remove the cake from the oven and immediately invert it onto a clean, dry tea towel dusted with sugar.
- Roll the cake up while still warm using the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the prepared filling over the surface of the cake.
- Roll the cake up again, this time with the filling inside.
- Spread the remaining chocolate cream over the outside of the log.
- Garnish with fresh mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee Swiss roll is a staple in Brazilian baking, celebrated for its light texture and distinct coffee aroma. It’s an effortless yet sophisticated treat for family gatherings or a refined accompaniment to a fresh cup of coffee.
The secret lies in the airy sponge, created by whisking eggs to perfection for a quick bake. A velvety chocolate filling, enriched with a subtle coffee infusion, rounds out the dessert for a balanced and indulgent finish.
The secret lies in the airy sponge, created by whisking eggs to perfection for a quick bake. A velvety chocolate filling, enriched with a subtle coffee infusion, rounds out the dessert for a balanced and indulgent finish.
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