I make no apologies, this is a completely indulgent, over the top version of a recipe I found in a Gourmet Traveler magazine. There is nothing remotely healthy about it, aside from the fact it does wonders for the soul!
Swiss roll cake
- 4 eggs, separated
- 80g cocoa powder
- 2tbsp plain flour
- 100g caster sugar
- 2 tbsp almond milk
- 50g dark chocolate
- 50ml cream
- 4 egg yolks
- 2 tsp cornflour
- 50g caster sugar
- 1 cup almond milk
- 1 tsp vanilla extract
- 1 large overripe banana, mashed
- 1/2 cup crunchy peanut butter
- 1/4 cup cacao nibs
- Preheat oven to 180*C.
- Beat 4 egg yolks and sugar until pale and creamy, then stir in flour and cocoa.
- Melt the chocolate, mix with the cream and almond milk, then fold into the egg yolk mixture.
- Whisk 4 egg whites until soft peaks form, then slowly fold into chocolate egg yolk mixture.
- Spread onto baking tray and smooth the edges, and bake for 12 minutes. Once baked through, wrap the cake around a rolling pin and place in the freezer to cool for 15 minutes.
- To make the creme patissiere, mix the 4 egg yolks with cornflour, sugar and vanilla until combined. Heat the milk until just bubbling in a saucepan over medium heat, then add to the egg yolk mixture and whisk quickly. Return the entire mixture to the stove and continue to whisk quickly until mixture thickens, then immediately remove from heat and place in the fridge to cool.
- Unroll the cake. Spread with PB and banana, topped with cacao nibs and creme patissiere, then roll back into a log shape. Top with extra cocoa powder before serving.