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Monday, August 04, 2014

Chocolate Mousse Swiss Roll

My passion in baking and cooking are constantly growing. If only I have that much passion either in teaching - ha. At least, I don't hate teaching. So, I guess it's not that bad.

Chocolate Mousse Swiss Roll 
Original recipe taken from: Eva Yu (I reduced her recipe to fit the tray I'm using) 

Square tray 
Weighing scale
Mixing bowls
Electric hand mixer 
Parchment papers

Cake Batter
4 egg yolks
25g oil 
40g milk
20g sugar
50g cake flour (low protein flour)
20g cocoa powder 
5g instant soluble coffee powder 

4 egg whites
1/3 teaspoon of cream of tartar 
50g sugar 

Mousse Filing
20g dark chocolate (good quality with high % of cocoa butter) 
1 tablespoon of butter 
1 tablespoon of whipping cream 
1/2 teaspoon of gelatin 
20g whipped topping cream 

1 diced green apple 

  1. Preparation prior baking: Line the baking tray with parchment paper. Preheat oven at 160 degree Celsius. 
  2. Preparing egg yolk batter: Whisk egg yolk and sugar until it changes to pale yellowish thicker consistency mixture. 
  3. Mixing in liquid ingredients: Add in oil. Followed by milk. Stir well. 
  4. Mixing in flour ingredients: Mix cocoa powder and cake flour. Sieve both. Add into the mixture through 2 proportions. Mix well to avoid lumps of flour. 
  5. Mix in coffee powder: Mix in coffee powder into the batter. Stir well. Put aside to rest. 
  6. Preparing egg white batter: Whisk egg white until huge bubbles are formed. Add in cream of tartar. Whisk until soft peak is formed. 
  7. Preparing the cake batter: Fold in 1/3 of the egg white batter into the egg yolk batter. Pour cake batter into the remaining 2/3 egg white batter. 
  8. Preparing to bake: Pour cake batter into the baking container. Spread the batter evenly using spatula. Give a few knocks on the table before putting it into the oven to bake at 160 degree Celsius for 15 - 20 minutes. 
  9. After baking: Remove baking container from oven and give it a few knock on the table. Overturn the cake on a piece of parchment paper. Let it cool. 
  10. Preparing the mousse: By using double boiling method, melt the chocolate and butter. In a separate bowl, melt whipping cream and gelatin until dissolved. 
  11. Mixing the mousse ingredients: Pout the dissolved gelatin into the melted chocolate mixture bowl. Stir well. 
  12. Whip topping cream: Whip the topping cream until stiff stage. Fold some topping cream into the mousse mixture. Refrigerate the mousse if you are not using it immediately. 
  13. Assembling the cake: Overturn the cooled cake onto another piece of parchment paper. Spread mousse cream on top of the cake. Place green apples as filing. Roll up the cake. Refrigerate the cake for at least 3 hours before serving. 

Though I didn't manage to roll the cake very beautifully but I think this recipe is worth keeping. It tastes really awesome. 


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