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Add the vanilla extract and dry ingredients into the bowl. Add the vanilla extract, sugar, and cocoa powder. You can use regular or Dutch processed cocoa powder.
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To begin with this particular recipe, we have to prepare a few ingredients. You can cook chocolate cream & cocoa swiss rolls using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Chocolate Cream & Cocoa Swiss Rolls:
- Take Sponge Cake
- Take 60 grams Cake flour
- Get 20 grams Cornstarch
- Make ready 4 Eggs
- Get 70 grams Sugar
- Get 3 tbsp Hot chocolate mix or sweetened cocoa powder
- Take Chocolate cream (Recipe ID: 1009346)
- Make ready 4 bars Milk chocolate
- Get 200 ml x 2 Heavy cream
Cool to room temperature while whisking continuously. Add the whipped cream and fold it in gently. Place the chopped chocolate in a medium bowl. In a small, heavy saucepan, add the heavy cream and stir in the powdered sugar.
Steps to make Chocolate Cream & Cocoa Swiss Rolls:
- Break the chocolate into small pieces and melt suspended over a pan of boiling water.
- Add the cream to a bowl and whip with a hand mixer. Pour in the melted chocolate from Step 1.
- Mix the chocolate and cream together briskly with a whisk.
- Keep whisking until fully mixed.
- Make a meringue by whisking together the egg whites with a hand mixer.
- In a separate bowl, combine the egg yolks and sugar with the sifted flour, cornstarch and cocoa. Add 1/3 of the meringue and mix until smooth.
- Add the rest of the meringue in 2 more batches and mix in.
- Line a baking tray with baking paper and pour the mixture from Step 7 in from a height to eliminate any excess air. Bake for 10 minutes in an oven preheated to 180℃.
- Once baked, wrap tightly in cling film whilst still warm. (Once cooled, peel away the wrap to get rid of the burnt surface).
- Lay the sponge on top of some baking paper and spread the cream from Step 4 evenly over the top. Heap the cream up more on the side closest you so that the middle of the rolled cake is more cream-filled.
- Roll the sponge away from you gently. Then wrap with cling film and chill in the refrigerator to finish.
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Place over medium heat and bring to a boil. Pour the hot cream over the chocolate, stirring until smooth and the chocolate is melted. Like chantilly cream (sweetened vanilla whipped cream), the most important ingredient in chocolate whipped cream is cold heavy whipping cream. Depending on where you live, you may also see heavy whipping cream sold as heavy cream, whipping cream, or double cream. These all have slightly different fat percentages, but they will all work just fine.
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