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Soap opera chocolate cappuccino roulade

with polite toffee filling and white chocolate shavings

 

Ingredients

Sponge Cake

5 large eggs, separated

3/4 cup granulated sugar

4 1/2 ounces dark chocolate, melted and cooled

2 tablespoons espresso

Cream

3/4 cup heavy cream

2 tablespoons espresso

3 ounces milk chocolate, chopped

Confectioners’ sugar, for dusting

1 bar white chocolate, for shaving

1 cup toffee candy, chopped

 

opera chocolate cappuccino roulade

 

Instructions

  1. Preheat the oven to 350°F. Butter and flour a 13 by 18-inch Jelly-roll pan lined with parchment paper.
  1. Make the cake. In a large bowl with hand mixer, beat the egg yolks and 1/2 cup granulated sugar until the mixture is pale yellow and thick, about 5 minutes. Mix in the chocolate and espresso until just combined.
  1. In a standing mixer fitted with a whisk attachment, whisk the egg whites until frothy. Whisking, gradually add the remaining 1/4 cup granulated sugar. Whisk until the whites form glossy, stiff peaks.
  1. Loosen the chocolate mixture with 2 large dollops of the egg whites, then gently fold in the remaining whites. Pour into the prepared baking pan, using a spatula to spread the batter evenly. Bake until puffy, but not dry, 10 to 12 minutes. Let cool completely.
  1. Make the cream. Bring the heavy cream and espresso to a boil, then pour over the milk chocolate in a heat proof bowl. Let sit until the chocolate begins to melt, about 1 minutes. Stir until smooth. Chill until cool. Beat the cooled cream with an electric mixer until it thickens into chocolate whipped cream, about 5 minutes.
  1. Lay a piece of parchment paper on a level surface and dust with confectioners’ sugar. Turn the sponge cake out onto the paper with a short side towards you, peeling away the parchment paper from the cake.
  1. Spread the cake with the chocolate cream, leaving a 1/2-inch border all around. Sprinkle the cream with white chocolate shavings and toffee candy. Using the parchment paper under the cake to help you, gently roll the cake into a log.
  1. Wrap the log in parchment paper and chill overnight. Remove the parchment and trim any rough edges from the roll. Dust with confectioners’ sugar before serving.

 

Quantity: 8 servings

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