Everything tastes better with chocolate. I read a blog post recently from somebody stating that she doesn’t enjoy physical activities, such as running, but she will run any time if she can get chocolate at the end. I share this opinion; I’ll do a lot of things I hate if the reward at the end is chocolate.
As you know, I love cooking, but baking is my favourite. It takes much longer to refine a recipe when you are baking something. Every measurement and step must be accurately noted. (With cooking you can always add a pinch of this or that, without spoiling the recipe.) To bake successfully, however, it is important to follow the recipe and the measurements exactly. Since I don’t have that much time, I don’t often experiment with recipes for baking. This peppermint crisp swiss roll fortunately didn’t take a lot of time to create. I simply made my favourite chocolate swiss roll and filled it with the filling that I usually use when making a peppermint crisp tart.
The peppermint crisp swiss roll is sweet and decadent. It is definitely not for people on a diet! It makes about 12 slices. It is really quick and easy to prepare and can easily be made on a weeknight. I topped the swiss roll with a chocolate ganache, which is optional. You can just top the cake with grated peppermint crisp.
I hope you will enjoy it. If you make it, please post a photo of your creation on my Facebook page, https://www.facebook.com/PinkPolkaDotFood. I’d love to see what you come up with!
Have fun in the kitchen!
For the Swiss roll:
4 jumbo eggs, separated
180g castor sugar
250ml cake flour
45ml cocoa powder
7.5ml baking powder
45ml cold water
Pre-heat the oven to 180ºC.
Grease a Swiss roll tray and line with baking paper.
Beat the egg whites until stiff.
Beat the egg yolks and gradually add the castor sugar, beating all the time until creamy.
Sift the flour, cocoa, baking powder and salt together.
Add the sifted dry ingredients with the egg whites and water to the egg yolk mixture. Fold in using a metal spoon.
Spoon the mixture onto the prepared Swiss roll tray and bake for about 15 minutes.
Turn out onto a clean kitchen cloth that has been dusted with castor sugar. Roll up with the help of the cloth and cover with another clean damp kitchen cloth and cool a bit.
Unroll and spread with the peppermint crisp filling. Roll up again and cool down.
Spread the chocolate ganache over and sprinkle with extra grated peppermint crisp or just dust with more grated peppermint crisp.
For the peppermint crisp filling:
1 x 397g tin of caramel treat
1 Large (150g) peppermint crisp chocolate
Beat the cream until stiff.
Place the caramel treat into a bowl and mix with a fork, making sure the caramel treat is lump free and spreadable.
Grate the peppermint crisp chocolate and add 100g of the chocolate with the beaten cream to the caramel treat. Mix thoroughly.
Spread onto the swiss roll and roll up again.
For the chocolate ganache:
100g milk chocolate
125 ml cream
Melt the chocolate in the microwave.
Beat the melted chocolate until it is shiny. Add the cream and mix thoroughly.
Top the swiss roll with the chocolate ganache and dust with the remaining grated peppermint crisp.