2 1/2 t vanilla
3/4 t instant coffee powder
67 g AP flour
40 g Dutch process cocoa
3/4 t baking powder
5 eggs
2 yolks
160 g sugar
3/8 t salt
1/2 batch chocolate mascarpone whipped cream
11.3 oz or 320 g semisweet good quality chocolate, chopped
1 1/3 C heavy cream
3/8 fine salt
Lightly grease 12 x 17 sheet with a little extra butter.
Line pan with parchment, overhanging short sides.
Brush parchment and edges with extra cocoa.
Preheat oven to 350.
Combine oil, vanilla, and coffee.
Separately, sift together flour, cocoa, and baking powder.
Separately, combine eggs, yolks, sugar, and salt in a bain marie.
Whisk until 115 and remove from heat.
In a stand mixer, whisk cooked eggs 5-6 mins on high.
Eggs should triple in size, and ribbons should remain on surface.
Re-sift dry ingredients evenly over surface of thickened eggs.
Using a large silicone spatula, fold until incorporated.
Fold as little as possible, aiming for 12 strokes; no more than 15.
Microwave oil, vanilla and coffee until warm.
Add about 1 C cake batter to warmed oil and stir gently.
Pour oiled batter over surface of remaining batter.
Fold very gently with as few folds as possible.
Pour batter into prepared pan and level with an offset spatula.
Knock tray a few times to remove large air bubbles.
Bake 13-15 mins or until springy; do not overbake!
Remove cake and parchment from pan onto counter.
Sift extra cocoa powder over the top of the cake.
Flip cake onto cutting board and remove parchment.
Place a new piece of parchment underneath the cake and flip back.
On the left short side, make a shallow cut 1 inch from the left edge.
Make a second shallow cut 1 inch to the right from that cut.
On the right short side, cut off the top corner.
(Beginning 1 inch from the right edge, cut outwards and downwards.)
The left cuts allow the roll to begin without squashing.
The right cut tapers the cake at the end of the roll.
On the left side, fold parchment so it overhangs cake by 1 inch only.
Immediately roll from left to right, beginning with extra parchment.
Wrap parchment rolled cake in cloth and let cool completely.
Make chocolate mascarpone whipped cream.
Gently unroll cake.
Spread whipped cream, leaving 1 inch bare on the right side.
Be careful to not overfill, which can break the cake.
Re-roll, removing parchment as you roll.
Wrap and re-refrigerate 3 hours.
Place chopped chocolate in a bowl.
Heat cream and salt until it starts to simmer.
Pour over chocolate and cover 1 min.
Whisk until smooth and continue whisking periodically as ganache cools.
Once cooled to 70, whip until light and fluffy.
Coat cake quickly, as ganache sets, creating a bark pattern.
Trim edges with a sharp, warm knife.
Refrigerate until ready to serve.
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