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Friday, December 28, 2012,5:06 AM by
J.Sujatha

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TRUFFLE ROLL

Serves :
5

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Whisk the eggs and water for one minute until light and fluffy using the mixer on the highest speed setting.
  • Mix the sugar and vanilla sugar and beat into the egg mixture for another minute. Whisk everything together for a further two minutes.
  • Combine the flour with the cornstarch, cocoa powder, and baking powder.
  • Sift half over the egg mixture and beat at the slowest speed. Do the same with the other half. Gradually add in the melted butter.
  • Grease a jellyroll pan and line it with nonstick baking paper that should come a little way above the sides of the tin.
  • Arrange a layer of dough around ½ in/2cm thick in the pan. Bake in a preheated 400-425°F/200-210°C oven for 10-15 minutes.
  • Remove from the pan immediately and place on a kitchen towel sprinkled with sugar. Roll up the dough wrapped in the kitchen towel. Leave to cool. Chop the couverture finely.
  • Bring the heavy cream to boil, remove it from the heat, add the chocolate, and beat together until thick and shiny.
  • Leave to cool, stirring occasionally. Bring the sugar and water to boil, stirring until the sugar has dissolved.
  • Allow the syrup to cool. Stir in the orange or apricot liqueur. Unroll the jellyroll and sprinkle it with the syrup.
  • Beat the chocolate frosting vigorously until light and fluffy. Cream the butter and stir it into the chocolate mixture with the grated orange rind.
  • Spread the jellyroll with approximately two-thirds of the chocolate mixture and roll it up again.
  • Carefully scrape off the brown layer on the outside of the roll. Put two tablespoons of the chocolate mixture into a piping bag.
  • Spread the rest over the roll with a metal spatula. Decorate with piped rosettes and sprinkle with cocoa powder and powdered sugar.

INGREDIENTS

For the jelly Roll dough

  • 4 eggs
  • 3 tablespoon hot water
  • 100 grams sugar
  • 1 package vanilla sugar
  • 150 grams all-purpose flour 
  • 4 tablespoon cornstarch
  • 2½ tablespoon cocoa powders
  • 1 heaping teaspoon baking powder
  • 4 tablespoon melted butter, cooled
  • Sugar for sprinkling

For the filling

  • 500 grams plain couverture
  • 200 grams heavy cream 
  • 2 heaping tablespoon sugar
  • 6 tablespoon water 
  • 6 tablespoon orange or apricot liqueur
  • 75 grams softened butter 
  • Grated rind of ½ an untreated orange

177 comments for “Truffle Roll”

  • Posted Monday, February 13, 2023 at 3:27:57 AM

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