Chocolate & Cream Rolls {Phoskitos}
 
Prep Time
Cook Time
Total Time
 
Author:
Type of recipe: Rolls & Buns
Cuisine: Spanish
Yield: 12
Ingredients
(All ingredients must be at room temperature, unless otherwise noted)
For sponge cake (jelly roll or Swiss roll):
  • 4 eggs (L)†
  • ½ cup plus 2 tablespoons (125 g) sugar
  • 1 cup (125 g) all-purpose flour
  • ¼ teaspoon salt
For filling:
  • ½ cup (125 ml) whipping cream
  • ½ cup (55 g) icing or confectioner’s sugar
  • 1 teaspoon pure vanilla extract
For chocolate glaze coating:
  • 8 ¾ oz (250 g) baking chocolate (dark or milk chocolate, to taste)
  • 1 oz (25 g) cocoa butter††
Method
Sponge cake (jelly roll or Swiss roll):
  1. Preheat oven (electric) to 340ºF /170ºC.
  2. Cover a sheet pan (about 14x18-inches / 36 x 46 cm) with parchment paper and set aside.
  3. Separate the eggs while they are still cold, placing the yolks in a large bowl and the egg whites in another large bowl. Cover and bring to room temperature.
  4. Beat the yolks with half the sugar (¼ cup plus 1 tablespoon) vigorously until thick, pale yellow and fluffy. Set aside.
  5. Beat the egg whites until foamy. Sprinkle the remaining sugar (¼ cup plus 1 tablespoon) gradually, one tablespoon at a time, and beat until stiff peaks form.
  6. Fold in the whites mixture into the yolks mixture gently with a rubber spatula until totally combined. Add the whites in three times, folding them in as gently as you can, so that they keep their volume.
  7. Now sift flour and sugar into the egg mixture and fold in until completely incorporated.
  8. Pour the batter into the prepared baking sheet making sure is evenly spread. You can use an offset spatula or the back of a spoon. You can also shake the pan gently back and forth, left to right, until the batter surface smoothes perfectly.
  9. With a toothpick, get rid of any eventual air bubbles that may have arisen on the surface.
  10. Place the sheet pan in the centre of the oven and bake for 15-18 minutes until just dry.
  11. Immediately, upon removing the cake from the oven, invert it onto a clean parchment paper, remove carefully the one we already used for baking and roll up the sponge snugly over the new parchment paper.
  12. Place on a cooling rack and let cool completely.
Filling:
  1. Whisk whipping cream, sifted icing sugar and vanilla extract at high speed until stiff peaks form and a spreadable consistency is obtained. Do not over whisk or it will curdle and you will end up making butter.
  2. Use it immediately.
Chocolate glaze coating:
  1. In a heatproof bowl, melt chopped chocolate and cocoa butter, either in the microwave —on lower to medium heat, stirring in short intervals (10-20 seconds)—, or bain-marie, whatever suits you the best, but don’t forget to stir and stir so that chocolate doesn’t burn.
  2. Remove the bowl from heat just when everything is almost melted and stir until it melts completely and both ingredients are totally combined; it should look velvety smooth and shinny. (If our chocolate coating is still too runny, let it sit for a few minutes until it thickens.)
To assemble:
  1. Once our cake is completely cool, unroll the sponge taking care not to break it and spread with the filling evenly with an offset spatula.
  2. Roll it up again, this time without any parchment paper.
  3. Wrap it up in plastic wrap and chill in the refrigerator for at least one hour.
  4. Cut off both ends to level the cut and divide the roll into 10-12, 5-inch slices.
  5. Place every slice on a cooling rack and coat with the chocolate coating. It is advisable to place a plate under the cooling rack to collect the excess chocolate; we will need it too.
  6. Chill in the refrigerator so the chocolate coating can set before serving (if it is not too hot outside, we can let it set at room temperature.)Keep refrigerated (especially in case of high temperatures) and covered for 3 days.

    Firma Rosa M Lillo

Notes
- †If you need to increase or reduce the recipe, please note that you should use half the eggs’ weight for flour as well as for sugar.
- ††In the event you don’t have cocoa butter on tap, you can use ¼ cup (55 g) unsalted butter plus ¼ cup (60 ml) water instead. Final consistency will slightly vary.
- It is very important that the cake cools while it’s still all rolled up, otherwise it will break when trying to roll it (if it were cold).
- Don’t even think of getting rid of the scraps, you’ll need them as they will give you the necessary energy to coat your Phoskitos without giving in to temptation...
Recipe by Pemberley Cup & Cakes at https://pemberleycupandcakes.com/en/2014/09/17/chocolate-cream-rolls/