Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Learn how to prepare a classic coffee swiss roll with an airy sponge and a rich, creamy filling. Perfect for afternoon tea.
0.0 / 5 by 0 Reviews
Ingredients
5 eggs
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons wheat flour
Margarine for greasing
1 can of heavy cream (drained)
200 g 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 drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons wheat flour
Margarine for greasing
1 can of heavy cream (drained)
200 g 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 staples like eggs, sugar, flour, and margarine at local markets. Chocolate bars, heavy cream (look for canned table cream), and instant coffee are available in most supermarkets. As a substitute for chocolate drink powder, regular cocoa powder can be used; rum can be substituted with coffee liqueur or omitted entirely.
Preparation method
- Beat the egg whites into stiff peaks in a stand mixer.
- Add the egg yolks and sugar gradually to the stiff whites, continuing to beat until the mixture is homogeneous.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the chocolate drink powder, instant coffee, and wheat flour.
- Gently fold the dry ingredients into the egg mixture, adding a little coffee if necessary 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 in a double boiler.
- Add the chopped chocolate to the heated 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 swiss roll from the oven and unmold immediately onto a clean, dry kitchen towel previously dusted with sugar.
- Roll the swiss roll while still hot using the towel and let it cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling over the sponge.
- Roll the swiss roll up again, this time with the filling inside.
- Cover the exterior of the swiss roll with the remaining cream.
- Garnish with mint leaves and cherries.
- Refrigerate for at least 30 minutes before serving.
Observations
This coffee swiss roll is a classic Brazilian recipe, cherished for its light sponge and bold coffee flavor. It is a practical and delicious choice for snacks, family gatherings, or simply to accompany a freshly brewed cup of coffee.
The preparation involves an aerated batter made with whipped eggs and simple ingredients that bake quickly. The creamy chocolate filling with a subtle hint of coffee perfectly complements the sponge, resulting in an irresistible combination.
The preparation involves an aerated batter made with whipped eggs and simple ingredients that bake quickly. The creamy chocolate filling with a subtle hint of coffee perfectly complements the sponge, resulting in an irresistible combination.
Ratings and comments