Double Chocolate Swiss Roll
Recipe by Nicole Thom-Arens
Serves 12
As soon as December rolls around, my chocolate cravings start. There’s something about winter and the cold that signals chocolate. This cake is rich yet light and not too sweet. The addition of red berries makes it festive while offering a bit of contrasting flavor. I’ve used pomegranates, but raspberries, strawberries, or even fresh cranberries would also be delicious additions.
Ingredients:
Cake:4 large eggs1/2 cup + 2 tablespoons granulated sugar1 teaspoon vanilla bean paste1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/2 cup all-purpose flour1/4 cup whole wheat flour1/3 cup Dutch processed cocoa powder1 teaspoon baking powder6 tablespoons Greek yogurt1/4 cup unsalted butter, melted2 tablespoons buttermilkPowdered sugar for dusting
Filling:2 cups whole milk4 egg yolks1/2 cup sugar3 tablespoons cornstarch1 tablespoon Dutch processed cocoa powder1/2 teaspoon kosher salt (Use 1/4 teaspoon if not using Diamond.)2 ounces semisweet baking chocolate1 1/2 teaspoons vanilla bean paste
Topping:1 cup heavy whipping cream3 tablespoons powdered sugar1 teaspoon vanilla bean pasteFresh fruit of choice
Instructions:1. Preheat oven to 350 degrees.2. Line a baking sheet with parchment paper.3. In a small bowl, combine the melted butter, Greek yogurt, and buttermilk. Set aside.4. In a medium bowl, mix together the flours, cocoa powder, and baking powder until well combined.5. Add the eggs and granulated sugar to the bowl of a mixer fitted with a whisk attachment. Whisk on medium until voluminous and pale yellow—5 to 7 minutes.6. Once the eggs are pale and full of air, whisk in the vanilla and the salt. 7. Remove the egg mixture from the stand mixer and fold in the flour and cocoa mixture. Continue folding until well combined then fold in the yogurt mixture. Fold until the batter is smooth.8. Add the batter to the prepared pan and smooth to the edges. Bake at 350 for 10 to 12 minutes. (Watch the cake closely. Because it is so thin, it can go from ready to over baked in seconds.)9. While the cake is baking, dust a tea towel with powdered sugar. 10. Once the cake is baked, run a paring knife along the edges of the pan to loosen the cake. Turn the hot cake out onto the prepared towel. Remove the parchment paper and dust the cake with additional powdered sugar. Using the towel to help, roll the cake into a log starting at the short end to accomplish the optimal swirl. Set the rolled cake on a wire rack to cool completely. 11. While the cake is cooling, make the filling by adding the egg yolks, sugar, cornstarch, cocoa powder, and salt to a small mixing bowl. Whisk the mixture until it is fully combined and fluid. 12. Prepare a shallow dish and a fine mesh strainer. Set aside.13. Break up the semi-sweet chocolate into small pieces. Set aside.14. Heat the milk in a medium saucepan on the stovetop over medium-low heat to just below simmering, being careful not to bring it to a boil or scorch it. When the milk is hot, slowly add half, in small amounts, to the egg mixture while whisking.15. Add the egg mixture to the remaining milk while whisking. Add the chocolate pieces to the egg and milk mixture. Return the saucepan to the heat and cook over medium heat until the mixture boils—whisk continuously. 16. Once the mixture has boiled, pour through the strainer into the shallow dish. Push the filling through the strainer. Whisk in the vanilla bean paste.17. Cover with plastic wrap, making sure the plastic wrap touches the top of the custard to prevent a skin from forming on top. Store in the fridge until fully chilled.18. Once the cake and filling have cooled, gently unroll the cake. (If you have minor cracking, don’t worry too much about it. The cake will chill in the fridge and hopefully, you’ll be able to cover the cracking with whipped cream.)19. Spread the cooled filling to the edges of the cake. (You’ll have a bit of leakage when you roll but better to have a bit of leakage than a slice of cake without filling.) 20. Gently roll the cake up. Wrap in plastic wrap and chill for at least an hour. 21. Just before serving, add the cream, powdered sugar, and vanilla to mixing bowl fitted with a whisk. Start the mixer on low then gradually increase to medium. Whip to stiff peaks. Add the whipped cream to a piping bag fitted with a star tip. 22. Transfer the chilled cake to a serving plate. Decorate with the whipped topping and top with fresh fruit.
Ingredients:
Cake:4 large eggs1/2 cup + 2 tablespoons granulated sugar1 teaspoon vanilla bean paste1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1/2 cup all-purpose flour1/4 cup whole wheat flour1/3 cup Dutch processed cocoa powder1 teaspoon baking powder6 tablespoons Greek yogurt1/4 cup unsalted butter, melted2 tablespoons buttermilkPowdered sugar for dusting
Filling:2 cups whole milk4 egg yolks1/2 cup sugar3 tablespoons cornstarch1 tablespoon Dutch processed cocoa powder1/2 teaspoon kosher salt (Use 1/4 teaspoon if not using Diamond.)2 ounces semisweet baking chocolate1 1/2 teaspoons vanilla bean paste
Topping:1 cup heavy whipping cream3 tablespoons powdered sugar1 teaspoon vanilla bean pasteFresh fruit of choice
Instructions:1. Preheat oven to 350 degrees.2. Line a baking sheet with parchment paper.3. In a small bowl, combine the melted butter, Greek yogurt, and buttermilk. Set aside.4. In a medium bowl, mix together the flours, cocoa powder, and baking powder until well combined.5. Add the eggs and granulated sugar to the bowl of a mixer fitted with a whisk attachment. Whisk on medium until voluminous and pale yellow—5 to 7 minutes.6. Once the eggs are pale and full of air, whisk in the vanilla and the salt. 7. Remove the egg mixture from the stand mixer and fold in the flour and cocoa mixture. Continue folding until well combined then fold in the yogurt mixture. Fold until the batter is smooth.8. Add the batter to the prepared pan and smooth to the edges. Bake at 350 for 10 to 12 minutes. (Watch the cake closely. Because it is so thin, it can go from ready to over baked in seconds.)9. While the cake is baking, dust a tea towel with powdered sugar. 10. Once the cake is baked, run a paring knife along the edges of the pan to loosen the cake. Turn the hot cake out onto the prepared towel. Remove the parchment paper and dust the cake with additional powdered sugar. Using the towel to help, roll the cake into a log starting at the short end to accomplish the optimal swirl. Set the rolled cake on a wire rack to cool completely. 11. While the cake is cooling, make the filling by adding the egg yolks, sugar, cornstarch, cocoa powder, and salt to a small mixing bowl. Whisk the mixture until it is fully combined and fluid. 12. Prepare a shallow dish and a fine mesh strainer. Set aside.13. Break up the semi-sweet chocolate into small pieces. Set aside.14. Heat the milk in a medium saucepan on the stovetop over medium-low heat to just below simmering, being careful not to bring it to a boil or scorch it. When the milk is hot, slowly add half, in small amounts, to the egg mixture while whisking.15. Add the egg mixture to the remaining milk while whisking. Add the chocolate pieces to the egg and milk mixture. Return the saucepan to the heat and cook over medium heat until the mixture boils—whisk continuously. 16. Once the mixture has boiled, pour through the strainer into the shallow dish. Push the filling through the strainer. Whisk in the vanilla bean paste.17. Cover with plastic wrap, making sure the plastic wrap touches the top of the custard to prevent a skin from forming on top. Store in the fridge until fully chilled.18. Once the cake and filling have cooled, gently unroll the cake. (If you have minor cracking, don’t worry too much about it. The cake will chill in the fridge and hopefully, you’ll be able to cover the cracking with whipped cream.)19. Spread the cooled filling to the edges of the cake. (You’ll have a bit of leakage when you roll but better to have a bit of leakage than a slice of cake without filling.) 20. Gently roll the cake up. Wrap in plastic wrap and chill for at least an hour. 21. Just before serving, add the cream, powdered sugar, and vanilla to mixing bowl fitted with a whisk. Start the mixer on low then gradually increase to medium. Whip to stiff peaks. Add the whipped cream to a piping bag fitted with a star tip. 22. Transfer the chilled cake to a serving plate. Decorate with the whipped topping and top with fresh fruit.