This Chocolate Mocha Hurricane Swiss Roll is not only great for storm protection, but it’s also a delightful treat, made with a soft and moist sponge filled with apricot jam and chocolate coffee ganache. The white chocolate and coffee flakes bring in a bit of texture and make for an irresistible dessert.
Source:Home Cooking Adventure
Makes about 8-10 servings
Porous cake
4 eggs, separated
2 tablespoons (30g) sugar for the yolk
1 teaspoon (5g) vanilla extract
1/4 cup (50g) white bread sugar
1/2 cup (65g) all-purpose flour
1/4 teaspoon (1g) salt
3 tablespoons (45g) vegetable oil (unflavored)
1/4 cup (60ml) milk
1 1/2 tablespoons (12g) unsweetened cocoa powder
2 teaspoons (2g) instant coffee powder
2 tablespoons (30ml) hot milk
To fill
3 tablespoons (60g) apricot jam
Mocha Chocolate Ganache
3.5 oz (100g) half a week chocolate
Whipping cream 3.5 fl oz (100ml)
2 teaspoons (2g) instant coffee powder
Chocolate flakes, optional
1.5 oz (45g) white chocolate
0.5 oz (15g) white chocolate, for brewing
instant coffee powder, for dusting
