IMG_8218so yummy.. too yummy!
ok… this is a gift, so ain’t no cutting the cake

Ingredients (makes a 25 x 25cm cake)

Swiss roll
40g unsalted butter
10g milk (A)
50g cake flour (sifted)
10g cocoa powder (sifted)
10g baking chocolate, milk chocolate flavour (chopped)
1 egg
3 egg yolk
40g milk (B) (warmed to 60 degrees C)
3 egg white
60g caster sugar

60g whipping cream (A)
60g semi-sweet chocolate chips
100g whipping cream (B)
3 ferrero rocher chocolate, chopped to small pieces

chocolate ganache
227g dark chocolate chips
118g whipping cream
1 tsp coffee granules
chopped hazelnuts as desired ~ i used 2 handful (toasted and cooled)

食材(可做一个 25 x 25厘米烤盘蛋糕)

无盐黄油 40克
牛奶 (A)10克
蛋糕粉 50克 (过筛)
可可粉 10克
牛奶口味烘焙用巧克力 10克,切碎
鸡蛋 1颗
蛋黄 3颗
牛奶 40克 (加热至60摄氏度)
蛋白 3克
绵白糖 60克

淡奶油 (A) 60克
微甜巧克力豆 60克
淡奶油 (B) 100 克
金莎巧克力 3粒,切碎(小颗粒)

黑巧克力豆 227克
淡奶油 118克
即溶咖啡粉 1小匙
剁碎榛子果仁 随意 ~我用了两把(稍微入炉烤香后冷却)


IMG_8212– line a 25 x 25cm square pan with baking paper
25 x 25 厘米烤盘铺上烘焙纸

– prepare cake batter ~ boil butter and milk (A) in saucepan and turn off fire once the entire mixture boils
准备蛋糕体 ~ 黄油和牛奶 (A)放入奶锅加热至烧开。离火

– pour in all sifted flour and cocoa powder at a go and mix well using a wooden spoon till mixture is no longer lumpy

– when the above mixture comes together in one lump, place saucepan back to stove on low heat and warm mixture up for 30 seconds

– continuing stirring till mixture becomes glossy and the bottom of your saucepan forms a thin skin. turn off heat and add in chopped milk chocolate

– beat egg and 3 egg yolks together

– add egg mixture into dough mixture in 3 additions; incorporating well before next addition

– continue to mix until mixture becomes ribbon stage. the key here is to ensure all egg mixture is incorporated into butter/flour dough when the latter is still warm. then, add in the 60 degrees milk (B)

– beat egg white, adding caster sugar in three additions until stiff and shiny peaks form

– pour egg yolk mixture all at once into egg white meringue and fold well using ballon whisk. then change to spatula to ensure the bottom of the batter has been well mixed

– pour batter onto cake pan and tap pan on bench to remove air bubbles

– bake in preheated oven of 180 degrees C for 20 mins
送入预热至180摄氏度烤箱烤 20分钟

– cool cake on wire rack

– prepare filling by bringing whipping cream (A) to boil. then pour it over the chocolate chips and stir till all the chocolate chips have melted. allow to cool to room temperature

– beat whipping cream (B) till stiff peak, then add in the above cooled chocolate whipped cream and continue to beat till well mixed. fold in chopped ferrero rocher

– place cake on a piece of parchment paper and spread filling evenly on cake. roll up tightly with parchment paper and allow to chill for at least 3 hours

– prepare ganache by mixing all ingredients in a bowl and melting chocolate over a pot of simmering water. stir constantly

– spread half of the ganache on the cake and chill for at least 15 mins. mix in chopped hazelnuts into the remaining ganache, and spread it over the entire cake. decorate with whipped cream, ferrero rocher and strawberries and serve

IMG_8219please refer to this post for pandan soufflé swiss roll recipe

I am linking this post to “Cook & Celebrate: Christmas 2014” event hosted by Baby Sumo of Eat your Heart Out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe


Pollution index: 98 (good)


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