Chocolate and coffee Swiss roll

A mousse from white chocolate, coffee and cream is used as filling for the chocolate cake to make a delicious and rather easy Swiss roll dish.

Cuisine : International
Time of preparation : 2 Hour(s), 0 Minute(s)
Time of cooking : 20 Minutes
Serving : 8

Ingredients

1. Making cake

Sift flour in a bowl. Add cocoa, cinnamon, 2 tsp coffee and grated chocolate.

In a bowl, beat egg whites using electric beater until stiff. Add 1/4 cup sugar and continue beating until sugar dissolves and mixture becomes thick.

In another bowl, beat egg yolks and remaining sugar using electric beater until thick and creamy.

Add egg whites mixture gradually using a metal spoon. Add sifted flour mixture gradually and stir gently until smooth.
Cover a 22 x 35 baking sheet with buttered waxed paper. Pour mixture on paper and even surface well. Bake in preheated oven (180 C) for 15 minutes.

Put a towel or piece of cloth on a smooth surface. Cover with a waxed paper and sprinkle with little sugar. Invert cake over paper and remove the waxed paper that it was baked with. Trim the edges.

Roll cake quickly using the towel as a guide. Cover with towel until completely cooled.

2. Making filling

While cake is being baked, prepare filling. In a small saucepan, heat cream until right before boiling. Remove from heat and add white chocolate. Leave for 1-2 minutes until dissolved and smooth, stirring frequently.

In a bowl, beat butter using electric beater. Gradually add powdered sugar and continue beating until well combined.
Add vanilla, 2 tsp coffee. Add white chocolate mixture and continue beating until thick and creamy.

3. Making Swiss roll

Unroll cake and spread 2/3 quantity of coffee and cream mixture over it. Roll cake again quickly leaving out the waxed paper. Wrap roll tightly with plastic wrap and refrigerate for 20-30 minutes.

Spread remaining coffee and cream mixture over surface and decorate as desired.