Here's another great recipe from www.bakersroyale.com . Another great party treat on your dessert table.
Chocolate Peppermint Roll
Did I tell you I was on a recipe kick with these Andes Peppermint candy? I’m pretty sure I did. If you haven’t heard, I’m sort of crazy for the candy and even more crazy about how it can take almost any recipe from good to great. It’s latest dress-up can be found in this chocolate Genoise recipe. The soft, but denser crumb makes it roll-friendly, so you don’t have to worry about cracks as you coax it into shape. Standing up to the denser crumb is a classic buttercream that spirals its way through for a balanced bite.
Chocolate Peppermint Roll
As many of you know I seldom deviate from my favorite Swiss Meringue Buttercream (SMB). But this recipe needed a filling that would not disappear mid-chew while the crumb was left hanging with no counterpart. And since the classic buttercream is slightly heavier in texture than SMB, that’s what I used. With the right textural balance in place and the flavor nailed down it was time to get on my fancy pants on and finish a humble cake roll with an elegant touch that would not require flipping it to a Buche de Noel. I thought about getting all fussy with maybe piping some swirls on top and finishing with chocolate curls, but I decided against it.
Cake rolls of any sort always remind of the holidays, so I wanted that to dominate the plate. With that I went with a chocolate pour and shaved chocolate for a more quiet but rustic finishing touch.
And if you’ve never made Genoise cake before, it’s so easy-so don’t hesitate. Especially since the recipe I used is from Martha Stewart and really easy to work with.
A few notes:
- When heating the eggs and sugar, Martha’s instructions indicate that the mixture is ready once it becomes warm. Since I’ve made this recipe several times, I find for the best results the “warm” should be about 100-110 degrees F. For a non-thermometer gauge, the mixture should feel warm to the touch. That’s warm, not tepid. The time approximation is about 3-4 minutes.
- Once the egg mixture enters the whisking stage Martha’s instructions includes whisking the mixture until it almost triples in volume. I find what is more helpful is keeping that in mind and looking for the mixture to create ribbons (see picture).
Chocolate Peppermint Roll
Serves 8 people
For the chocolate genoise recipe, click here.
Ingredients:
Peppermint Buttercream Frosting:
- 12 tablespoons of unsalted butter
- 5 tablespoons of heavy cream
- 2 cups confectioner sugar
- ½ cup chopped Peppermint Andes
Chocolate Pouring Sauce:
- 2/3 cups dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
Instructions:
Peppermint Buttercream Frosting:
1. Place all ingredients in a bowl and beat until smooth.
Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
Assembly:
- Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
- Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
- Finish with peppermint Andes shavings.
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