CHOCOLATE GINGER SWISS ROLL

Posted By: Emily
MAY 24, 2019

Serves: 6-12
Total Time: 1 Day * Active Time: 30 Minutes
Courtesy of: Lucy

Ingredients

BATTER

  • 50g Unsalted Butter
    • Melted and Browned
  • 4 Large Eggs
    • Separated
  • 90g Light Brown Sugar
    • Sifted
  • 90g Plain Flour
  • 2 Teaspoons Cocoa Powder
  • 1/2 Teaspoon All Spice
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Ground Cloves

FILLING

  • 300g Mascarpone Cheese
  • 150g Icing Sugar
  • 2 Tablespoons Ginger Syrup
  • 200g Dark Chocolate
    • Melted
  • 2 Tablespoons Stem Ginger
    • Finely Diced

MIRROR GLAZE

  • 90g Dark Chocolate
    • Finely Chopped
  • 75ml Whole Milk
  • 1 Tablespoon Honey
  • 2 Teaspoon Cocoa Powder
  • 1 Tablespoon Unsalted Butter

Directions

Preheat oven to 425 degrees.
Coat a jelly-roll baking pan (12×8) with cooking spray and line with parchment paper. Coat again with cooking spray.
Place out a clean tea towel and dust with powdered sugar.

CAKE

  1. In a small saucepan, melt the butter (browning it if you prefer). Remove from heat and set aside.

  2. In the bowl of a stand mixer, add egg whites and whisk to stiff peaks. Transfer to another bowl.

  3. In the bowl of a stand mixer, whisk egg yolks and brown sugar until pale and doubled in volume.

  4. Combine flour, cocoa powder and spices in a small bowl.

  5. In three additions, sift in the dry ingredients into the egg yolks, gently folding.

  6. Gradually add the egg whites and melted butter, folding into the batter until smooth.

  7. Pour into the prepared pan, level and bake for 8-10 minutes until sponge springs back to your touch.

  8. Turn the sponge onto the tea towel, peel away the parchment paper and then gently roll the sponge, leaving it to cool.

FILLING

  1. Put cheese, icing sugar, ginger syrup into the bowl of your mixer and whisk on low speed until combined.

  2. Gradually add the melted chocolate and whisk on high until smooth. Set aside 1/8 cup for decorating the outside.

  3. Unroll the cooled sponge (brush with a little ginger syrup or rum if desired).

  4. Spread the filling out evenly and then sprinkle the chopped ginger over the top.

  5. Re-roll the cake, cover with clingfilm and chill overnight.

GLAZE

  1. Put the chopped chocolate into a large bowl.

  2. Heat the milk, honey and cocoa powder in a small pan, stirring until almost boiling.

  3. Pour over the chocolate and leave to stand for three minutes. Using a whisk, slowly stir in the chocolate until you have a smooth glossy glaze.

ASSEMBLY

  1. Remove cake from clingfilm and cut ends so you will have a nice smooth surface to glaze.

  2. Place cake on rack and pour glaze over top, letting it cover completely.

  3. Decorate top as desired.

Notes:
Roll the cake while it’s warm and let it cool to shape.