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Chocolate Mocha Hurricane Swiss Roll

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Rating: 4.0; Vote: 1

This Hurricane Roll not only it has this amazing hurricane effect it is also a delightful treat, composed by a tender and moist layer of sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee shards bring a bit of texture and create an irresistible dessert. Makes about 8-10 servings Sponge Cake 4 eggs, separated 2 tbsp (30g) sugar for yolks 1 tsp (5g) vanilla extract 1/4 cup (50g) caster sugar for whites 1/2 cup (65g) all purpose flour 1/4 tsp (1g) salt 3 tbsp (45g) vegetable oil (flavorless) 1/4 cup (60ml) milk 1 1/2 tbsp (12g) unsweetened cocoa powder 2 tsp (2g) instant coffee powder 2 tbsp (30ml) hot milk For filling 3 tbsp (60g) apricot jam Mocha Chocolate Ganache 3. 5 oz (100g) semisweet chocolate 3. 5 fl oz (100ml) whipping cream 2 tsp (2g) instant coffee powder Chocolate shards, optional 1. 5 oz (45g) white chocolate 0. 5 oz (15g) white chocolate, for tempering
Date: 2019-11-09

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Comments and reviews: 3

misho misho
the video is lovely as usual. you are so talented and your passion is present in anything you do. i love the idea of mixing white and chocolate cakes together new and lovely one. and the white chocolate with the coffee powder is wooow. keep going. with love from Egypt
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Farida Aminy
Good afternoon: ) the cake looks amazing I always look forward to your videos, you are very talented and creative thank you for sharing.
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elaine mcdonald
Ella you truly are a wonder, I love to watch you whisk and add from dish and dish another lovely cake at the end of it all, thanx
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