For being a logical minded person, I have a surprisingly big love and appreciation for creativity.
I think there can be a balance between logicality and creativity, where you are logically creative… or visa versa, is this another nature vs nurture debate i don’t know about?
Now working as a baker, I get the ultimate chance to practice and develop my creative ideas and let them flow in food!! (is it the dream or what). Getting a chance to play with flavours and how to put them in different desserts. Dabbling in sugar. Tinkering with chocolate. Pottering about with flour. (stop while you’re ahead bec)
So when it comes to my days off, and still all I can think about doing is cranking up the oven, and bringing my butter to room temp (too bake with… nothing else) and maybe watching my decent weeks worth of tv…. and perhaps not leaving the house… except to go the shops to buy more chocolate… and maybe splash on MORE kitchen equipment (MAN, my bank account hates me). After channeling so much energy into new recipes and ideas, it seemed even more therapeutic to just kick back this time, and let the recipe do to the talking, and let the whisk do what it does, and let me lick the spatula… and the whole bowl without offending any Health and Safety regulations.
I was so in the mood for chocolate it was insane. The moment a ganache glazed anything crossed my gaze I was a goner.
Plus that weekend I completely doused myself in peanut butter by having the crazed freakshake (peanut butter flavoured…) so naturally I just wanted more…
This swiss roll is indulgent, salty, sweet and rich in all the right places.
I’m going to say it’s chocolate craving perfect, if I dare.
CHOCOLATE PEANUT BUTTER SWISS ROLL
recipe by Kamran from the Sophisticated Gourmet
60g all-purpose flour
50g unsweetened cocoa powder, sifted, plus more for dusting
3/4 teaspoon baking powder
4 large eggs plus 1 egg yolk, at room temperature
Pinch of fine-grain sea salt
125g granulated white sugar
55g unsalted butter, melted and slightly cooled
Powdered sugar for dusting (optional)
Peanut Butter Cream Cheese Mousse:
115g cream cheese, at room temperature
160g peanut butter (try to stick to a commercial brand because oil won’t separate out)
30g unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
100g powdered sugar
Pinch of fine-grain sea salt
Pinch of nutmeg
120 ml heavy whipping cream (double cream)
Peanut Brittle: (optional; refer to headnotes for substitute)
200g granulated white sugar
100g salted peanuts
170g chopped dark chocolate (54 to 70 percent cacao)
180ml heavy whipping cream (double cream)
1/2 teaspoon light corn syrup/ golden syrup / light agave nectar
1. Preheat the oven to 450F / 230C. Grease the bottom and sides of a 9-by-13-in / 23-by-33-cm baking pan and line with parchment paper. Grease the top of the parchment and dust the pan with cocoa powder; tap out the excess.
In a medium bow, whisk together the flour, cocoa powder, and baking powder. Set aside.
2. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the whisk attachment, whisk together the eggs, egg yolk, and salt on high speed until thick and doubled in volume, about 3 minutes.
3. With the mixer still on, steadily stream in all the granulated sugar; continue mixing on high speed for another 3 minutes, or until the mixture is light in color and thick in consistency, and leaves a trail when the whisk is dipped in and lifted out. To also check if the mixture is done, press a dot of the mixture between your thumb and forefinger; you shouldn’t be able to feel granules of sugar in the mixture
4. With a spatula gently fold in the cocoa flour mixture until just incorporated. Stream the butter down the side of the bowl, carefully stirring just to bring everything together.
5. Pour the mixture into the prepared pan and gradually tilt the pan back and forth so the mixture levels out and evenly spread into the corners.
6. Bake for 7 to 10 minutes, or until the cake begins to pull away from the edges of the pan, the cake is springy to the touch, and the cake tester inserted into the center of the cake comes out clean or with a few crumbs attached.
7. While the cake bakes, evenly dust a clean tea towel (it should be longer than the pan) with cocoa powder. Once the cake is baked, run a thin knife along the sides of the pan, then invert the cake onto the prepared towel. Carefully loosen and peel off the parchment from the bottom of the warm cake. Working quickly, make a cut 1-in / 2.5cm in from one of the shorter edges, being sure not to cut more than halfway through (this will allow the cake to roll neatly). Lightly dust the top of the cake with more cocoa powder.
8. Firmly, but gently, roll up the warm cake from the cut end, including the tea towel in the roll, and leave the cake to cool completely, for around 1 hour in the fridge.
9. Meanwhile, preheat the oven to 220C for the Peanut Brittle and prepare the Peanut Butter Cream Cheese Mousse by using an electric beater to whisk the cream until stiff peaks form. Scrape the whipped cream into a smaller bowl, and set aside.
In the same bowl, beat the cream cheese until smooth. Beat in the peanut butter, then the butter and the vanilla extract. Turning down the mixture to low, beat in the icing sugar, salt and ground nutmeg. Thoroughly stir in 1/3 of the whipped cream then gently fold in the remaining. Cover and leave to chill in the fridge.
10. Now make the Peanut Brittle by lining a rimmed baking sheet with parchment paper, and evenly sprinkle in the sugar. Bake for 10-15 minutes, or until all the sugar is melted and golden. Once immediately out of the oven, carefully sprinkle over the chopped peanuts, and allow to cool completely before casually breaking into pieces.
11. Now make the Chocolate Ganache by putting the chocolate in a medium heatproof bowl. In a small saucepan over medium heat, bring the heavy cream to a light simmer. Remove the pan from the heat and pour the cream over the chocolate. Let the mixture sit for a minute, then add in the corn syrup and stir until smooth. Set aside.
12. Now to decorate! Once the cake is cool, gently unroll it and evenly spread the mousse onto the cake, leaving a 1/2-in / 12mm border all around. Re-roll the cake and place the cake on a clean cooling rack, over a sheet of parchment paper. Evenly pour the ganache onto the cake, use a spatula or knife to help spread it out. Allow the chocolate to drip off onto the parchment. Decorate the cake with the shards of peanut brittle, and put in the fridge to chill for 1 hour. Then cut and enjoy!
Thanks for stopping by!