Ho Ho Ho Ho.
Homemade ho hos aka. swiss rolls today on the beloggggg.
These are freaking amazing. However, they are muy dificil. I'm sorry. I promised to be honest. Much like my ice cream pinata, this is not a go-to quick tutorial. The chocolate cake is deliciously rich and the combo of the whipped filling and the chocolate ganache is amaaaaaazing. If you make these bad boys, send me a picture! Xx
Homemade Swiss Rolls
2 ounces Dutch-processed cocoa powder
2 ounces hot water
1 1/2 teaspoons vanilla extract
2 tablespoons unsalted butter, soft at room temperature
5 ounces sugar, divided
4 ounces egg yolks
7 ounces egg whites (from about 6 large eggs)
Cocoa powder, for dusting
1/2 cup sugar
4 ounces cream cheese
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
8 oz semisweet chocolate
1/2 cup heavy whipping cream
1. Preheat oven to 350° F and prepare a 17- by 11-inch baking sheet for one large swiss roll or a small swiss roll pan (Sold at Michaels or Joannes).
2. Lightly oil the bottom and sides of your pan and line bottom with parchment paper, and lightly spray again with non-stick spray.
3. In a small bowl, combine the cocoa powder, hot water, vanilla extract, and butter. Set aside.
4. In the bowl of a stand mixer, add 4 ounces of sugar and egg yolks. Whip on medium-high until light pale yellow in color and fluffy (about 5 minutes).
5. Add your chocolate mixture and whip until combined. Scrape down the bowl and set aside.
6. In a clean large bowl, whip egg whites until soft peaks form. Gradually, add in the remaining 1 ounce sugar while continuing to whip until stiff peaks form. Using a spatula, fold 1/3 of egg whites into egg yolk-chocolate mixture to lighten it. Fold in another third and then the last remaining third.
7. Pour batter into the prepared baking sheet and evenly smooth it out. Bake for 17 to 18 minutes if it's a large swiss roll and about 10-12 minutes if you are using the small swiss roll pan. You will know when the cake is done because the edges of the cake will pull away slightly from the sides of the baking sheet and curl in when done.
8. Set on a cooling rack and lightly dust entire surface with cocoa powder. Place a lightly damp kitchen towel over the cake and let cool.
9. To make the filling combine all the ingredients in a bowl and whip on medium-high with a hand mixer until well combined and medium high peaks are formed.
10. Carefull spread the filling mixture over your swiss roll cake and roll up by hand. Place the seam side down. Do the same to the remaining swiss rolls.
11. To make the ganache, cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Let cool for about 5 minutes then pour over top of the swiss rolls. Refrigerate up to 3 days or eat immediately.