The chocolate swiss roll with vanilla cream filling, enriched with dark chocolate chips, makes a great snack or a delectable, impressive dessert! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Prepare the vanilla cream filling: pour the milk into a saucepan, add the cornstarch and whisk to dissolve, do this while the milk is still cold, to prevent any lumps from forming. Then add the sugar, the honey and the seeds from a vanilla pod; now stir over very low heat until thickened. The mixture has thickened, turn off the heat and transfer to a large shallow container, so that it cools quickly; place the cling film directly over the surface and allow to cool at room temperature, then place in the fridge.
Move on to the cake, put 4 eggs at room temperature in a stand mixer fitted with a whisk attachment. Turn on the mixer, add the honey and the sugar and beat until the mixture is pale and fluffy. I also added the seeds from a vanilla pod, as you can see; now sift in the flour and the unsweetened cocoa powder. Take a baking tray, buttered and lined with parchment paper, so it doesn’t move around; pour in the batter and spread to an even layer, being careful not to deflate it. Bake in a preheated static oven at 390°F (200°C) for about 8-10 minutes.
The cake is done! Place on a work surface, dust with powdered sugar and cover with cling film to keep in the moisture; the sugar prevents it from sticking to the surface. Allow to cool completely, covered and sealed, meanwhile whip the cream.
Remove the milk mixture for the filling from the fridge and soften it up with an electric beater; now fold in the whipped cream - the cream must be cold from the fridge for best results. Stir gently and now add the filling: peel off the parchment paper and spread the vanilla cream filling, but save some for garnish. Lastly, dark chocolate chips. And now, roll it up from the long side using the parchment paper to help you, wrap it tightly, with the seam down, wrap in cling film, twisting the ends to seal, and place in the fridge to set for at least two hours.
And here’s my chocolate Swiss roll, ready to garnish: put the reserved filling in a pastry bag, cut off a tiny corner of the bag and drizzle thin lines of white filling over the top. And while I’m decorating, let’s see together the ingredients needed for this recipe.
For the chocolate sponge cake roll
- 4 medium eggs
- ½ tbsp (10 g) of honey
- 1 vanilla pod
- just under ½ cup (80 g) of white sugar
- just under ⅓ cup (35 g) of cake flour
- ¼ cup (25 g) of unsweetened cocoa powder
- 2 tbsp (15 g) of powdered sugar for dusting
For the vanilla cream filling
- 1 ⅔ cups (400 g) of fresh milk
- 1 tsp of honey
- just under ½ cup (80 g) of sugar
- 1 vanilla pod
- ⅓ cup (40 g) of cornstarch
- ⅔ cup (150 g) of heavy cream
- ¼ cup (50 g) of dark chocolate chips