Citrus and Cocoa Swiss Roll

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Citrus and Cocoa Swiss Roll
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Health Score:
Health Score
6,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
626
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie626 kcal(30 %)
Protein11.22 g(11 %)
Fat42.49 g(37 %)
Carbohydrates50.14 g(33 %)
Sugar added25.15 g(101 %)
Roughage1.27 g(4 %)
Vitamin A464.89 mg(58,111 %)
Vitamin D3.07 μg(15 %)
Vitamin E5.91 mg(49 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.43 mg(39 %)
Niacin1.34 mg(11 %)
Vitamin B₆0.08 mg(6 %)
Folate50.98 μg(17 %)
Pantothenic acid0.58 mg(10 %)
Biotin0.93 μg(2 %)
Vitamin B₁₂1.45 μg(48 %)
Vitamin C14.28 mg(15 %)
Potassium386.61 mg(10 %)
Calcium87.64 mg(9 %)
Magnesium86.31 mg(29 %)
Iron4.69 mg(31 %)
Iodine70 μg(35 %)
Zinc1.29 mg(16 %)
Saturated fatty acids24.48 g
Cholesterol251.34 mg
Author of this recipe:

Ingredients

for
6
Ingredients
7 ounces
Dark chocolate (70% cocoa solids, chopped)
6
eggs (separated)
¾ cup
2 tablespoons
1 ⅔ cups
cream (48% fat)
11 ounces
canned Mandarin orange (segments)

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Lightly grease a 33cm x 23cm|13" x 9" Swiss roll tin and line the base and sides with non-stick baking paper.
2.
Melt 175g|6oz of the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and allow to cool slightly.
3.
Whisk the egg whites until stiff but not dry.
4.
Whisk together the egg yolks and sugar until thick and creamy. Pour in the cooled chocolate and gently fold together until well combined.
5.
Gently stir 2 large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites.
6.
Sift the cocoa over the top and lightly fold in.
7.
Pour the mixture into the tin, tilting it so that it covers the whole surface. Bake for 20-25 minutes until risen and the top feels firm and slightly crisp. Remove from the oven and cool completely in the tin.
8.
Whisk the cream until thick.
9.
Reserve 4 mandarin segments and chop the remainder.
10.
Lay out a large piece of non-stick baking paper and dust lightly with icing sugar. Turn the roulade out on to the paper so the lining paper is on top, then carefully peel off the paper.
11.
Spread the roulade with most of the cream, leaving a border of about 2cm|/3/4" around the edges. Arrange the chopped mandarin segments on top of the cream.
12.
With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. Roll the cut edge over tightly and use the paper to help continue rolling. Don’t worry if the roulade cracks.
13.
Spoon the remaining cream on top of the roulade and arrange the mandarin segments on top, as in the photo.
14.
Coarsely grate the remaining chocolate and sprinkle over the roulade.