I’m not a huge fan of chocolate. It’s likely the only thing that keeps me from blowing up to the size of a continent.
But there’s some combinations no normal human can resist. Chocolate-Peppermint Roll? Make this and you become the Dark Mistress Of Flour.
Chocolate Peppermint Roll
Serves 8 people
For the chocolate genoise recipe, click here.
Peppermint Buttercream Frosting.
- 12 tablespoons of unsalted butter
- 5 tablespoons of heavy cream
- 2 cups confectioner sugar
- ½ cup chopped Peppermint andes
1. Place all ingredients in a bowl and beat until smooth.
Chocolate Pouring Sauce
- 2/3 cups dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
- Unroll Genoise and spread filling to a 1/4 inch in thickness. Roll filled cake from end to end. Trim ends as needed for a clean finish.
- Place fully assembled roll on a serving plate (or on a cooling rack for a cleaner pouring finish) and pour chocolate on top.
- Finish with peppermint Andes shavings.
Just a thought–
- When heating the eggs and sugar, Martha’s instructions indicate that the mixture is ready once it becomes warm. Since I’ve made this recipe several times, I find for the best results the “warm” should be about 118-120 degrees F. For a non-thermometer gauge, the mixture should feel warm to the touch. That’s warm, not tepid. The time approximation is about 3-4 minutes.
- Once the egg mixture enters the whisking stage Martha’s instructions includes whisking the mixture until it almost triples in volume. I find what is more helpful is keeping that in mind and looking for the mixture to create ribbons (see picture).
Thanks to BakersRoyale.com