Brazilian recipe
Coffee Swiss Roll (Rocambole de café)
Master this light, airy coffee-infused sponge cake filled with a rich, silky ganache. A perfect companion for your afternoon tea or coffee break.
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Ingredients
5 large eggs
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 tin table cream (creme de leite), drained
200 g semi-sweet chocolate, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
5 tablespoons sugar
2 tablespoons chocolate drink powder
1 tablespoon instant coffee granules
4 to 5 tablespoons all-purpose flour
Margarine for greasing
1 tin table cream (creme de leite), drained
200 g semi-sweet chocolate, chopped
1/2 tablespoon instant coffee
1 teaspoon rum (optional)
Sugar for dusting
Fresh mint leaves for garnish
Cherries for garnish
Where to find ingredients
You can find all-purpose flour, sugar, and margarine at any local Zambian supermarket. For the 'creme de leite' (table cream), look for canned heavy cream or table cream in the baking aisle. Instant coffee and chocolate drink powder are readily available in the beverages section. If you cannot find 'creme de leite', a thick heavy whipping cream is the best substitute.
Preparation method
- Beat the egg whites in a mixer until they form stiff peaks.
- Gradually add the egg yolks and sugar to the whites, continuing to mix until the batter is smooth and well-combined.
- Remove the mixture from the mixer.
- In a separate bowl, sift together the chocolate drink powder, instant coffee, and flour.
- Gently fold the dry ingredients into the egg mixture, adding a small amount of coffee if needed to adjust the consistency.
- Grease a rectangular baking tin and line it with baking parchment, ensuring you grease the paper as well.
- Pour the batter into the prepared tin and bake in a preheated oven at medium temperature.
- While the sponge bakes, prepare the filling: heat the table cream using a double boiler (bain-marie).
- Add the chopped chocolate to the warm cream and stir until the chocolate has melted completely and the mixture is smooth.
- Stir in the rum (if using) and mix well.
- 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 warm sponge up in the towel and leave it to cool completely.
- Carefully unroll the cooled sponge.
- Spread half of the filling evenly over the surface.
- Roll the sponge back up, this time securing the filling inside.
- Cover the outside of the Swiss roll with the remaining chocolate cream.
- Decorate with fresh mint leaves and cherries.
- Chill in the refrigerator for at least 30 minutes before serving.
Observations
This coffee-infused Swiss roll is a staple Brazilian dessert, celebrated for its delicate, cloud-like sponge and the deep, roasted notes of its coffee profile. It serves as a sophisticated yet approachable treat for family gatherings or casual afternoon snacks alongside a fresh pot of coffee.
The secret lies in the aerated sponge base, achieved by whisking eggs to the perfect stage before folding in the dry ingredients. It bakes rapidly, maintaining a tender crumb that pairs beautifully with the velvety chocolate ganache, infused with an extra hint of coffee to create a truly harmonious dessert.
The secret lies in the aerated sponge base, achieved by whisking eggs to the perfect stage before folding in the dry ingredients. It bakes rapidly, maintaining a tender crumb that pairs beautifully with the velvety chocolate ganache, infused with an extra hint of coffee to create a truly harmonious dessert.
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