What a beautiful morning it is, I got up bright and early this morning and went for a walk, got home and sulked because I have to go to Home Affairs to apply for a passport. I’m not sad about the passport it’s the actual process of waiting in line that is somewhat annoying.
Now I have nothing but comfort food on my mind, and nothing makes me feel better other than chocolate.
I’m sharing my delicious recipe for chocolate raspberry and marscapone swiss rolls, you know…. for comfort.
Ingredients
Chocolate Swiss roll
6 eggs
2/3 cup castor sugar
1 teaspoon vanilla essence
1 teaspoon baking powder
1/2 cup flour
15 g cocoa powder
Pinch of salt
Raspberry Marscapone Filling
70 g marscapone
40 g raspberry puree
50 g icing sugar
140 g whipping cream
Method
Chocolate Swiss Roll
1. Preheat oven to 180°c. Sift all the dry ingredients into a medium sized bowl.
2. Whisk egg whites in a large bowl till medium peaks form. Slowly add in the castor sugar and whisk until stiff peaks form and the mixture is glossy.
3. Add yolks and vanilla essence to the egg white mixture and beat to blend.
4. Fold in dry ingredients. Pour batter into a swiss roll cake pan (sheet tray) that has been greased and lined with baking paper. Bake for 10 – 12 minutes.
5. Remove swiss roll from the oven and place the cake over a kitchen towel that has been dusted with icing sugar over the tray and roll and set aside to cool.
Raspberry Marscapone Filling
1. Mix together the raspberry puree and sugar, add the marscapone and whisk until combined. Pour in the whipping cream and whisk until the mixture has thickened.
2. Roll out the chocolate swiss roll and fill with the raspberry marscapone filling and roll. Pour over chocolate ganache and serve with extra fresh raspberries.
The Tocka Blog 