Fine roll with coffee ganache
Fine roll with coffee ganache
I propose a delicious and elegant recipe, perfect for coffee lovers: fine roll with coffee ganache. This homemade cake is not only a delight for the taste buds but also a true visual feast, thanks to its unique appearance, with coffee beans made from dough. Let's embark on this culinary journey together!
Preparation time: 30 minutes
Baking time: 5-7 minutes
Total time: 2 hours and 30 minutes (including cooling)
Number of servings: 8-10 slices
Necessary ingredients:
For the coffee bean dough:
- 1/3 cup (approximately 40g) flour
- 3 tablespoons cornstarch
- 1/4 teaspoon lemon salt
- 2 tablespoons cocoa
- 2 large eggs
- 1 egg yolk
- 1/2 cup (approximately 100g) sugar
For the coffee ganache:
- 240ml liquid cream
- 120g coffee chocolate (high quality)
- (optional) 1 teaspoon instant coffee for a more intense flavor
Preparation steps:
1. Preparing the coffee bean dough:
In a medium bowl, mix the flour, cornstarch, and lemon salt. This mixture will provide the necessary structure for the dough and help retain moisture in the final roll.
2. Beating the eggs with sugar:
In another bowl, beat the two whole eggs and the egg yolk with the sugar using an electric mixer for 3 minutes until the mixture becomes frothy and light in color. This step is essential to incorporate the necessary air, which will make the dough light and fluffy.
3. Combining the ingredients:
Add the flour mixture to the wet mixture and add 2 tablespoons of cocoa. Gently mix with a spatula until fully integrated.
4. Forming the coffee beans:
Using a piping bag with a thin tip, form small dots of dough on a baking sheet lined with parchment paper, making sure to leave enough space between them. These will represent the coffee beans in your roll.
5. Drawing the separation line:
In the remaining dough, add 1.5 tablespoons of cocoa to achieve a darker shade. Using the piping bag again, draw a separating line in the middle of the tray, between the coffee beans.
6. Freezing the dough:
Place the tray in the freezer for 15 minutes. This step will help maintain the shape of the coffee beans during baking.
7. Preparing the roll dough:
Meanwhile, double the quantities of the ingredients for the roll dough, following the same proportions but without cocoa. This way, you get a white base that will perfectly complement the ganache cream.
8. Baking:
Remove the tray from the freezer and pour the white dough evenly over the coffee beans. Place the tray in the preheated oven at 230 degrees Celsius (approximately 450 degrees Fahrenheit) and bake for 5-7 minutes until the top becomes slightly elastic.
9. Rolling the layers:
Remove the tray from the oven and place the roll sheet on a damp towel. Gently roll to form a roll, being careful not to break it. Allow to cool completely.
10. Preparing the coffee ganache:
In a saucepan, combine the liquid cream with the coffee chocolate cut into pieces. Place over medium heat and stir constantly until the chocolate is completely melted. If you want a strong coffee flavor, add 1 teaspoon of instant coffee. Once you have a homogeneous mixture, remove the saucepan from heat and let it cool, stirring occasionally.
11. Finalizing the roll:
When the top and ganache have completely cooled, carefully unroll the roll and fill it with ganache, using a spatula to smooth the cream. Roll the roll again, covering the cream well. Wrap the roll in plastic wrap and refrigerate for 2 hours to firm up.
12. Serving:
When you are ready to serve, cut the roll into thick slices and enjoy every bite! This fine roll with coffee ganache is perfect to be savored alongside a cup of hot coffee or a fragrant tea.
Tips and useful advice:
- Make sure all ingredients are at room temperature for better homogeneity.
- You can also use dark chocolate if you prefer a more intense flavor, and if you want to make it less sweet, choose chocolate with a higher cocoa percentage.
- The roll can be stored in the refrigerator for 3-4 days, but it is best consumed fresh.
- You can add chopped nuts or hazelnuts to the ganache for an extra texture.
Frequently asked questions:
1. Can I use another type of chocolate for the ganache?
Yes, you can use white chocolate or milk chocolate, but keep in mind that the final taste will change.
2. How can I make the ganache less dense?
Add a little more liquid cream when preparing the ganache.
3. Is it possible to make the roll without coffee?
Of course! You can replace coffee with vanilla essence or additional cocoa for a different flavor.
Nutritional benefits:
The fine roll with coffee ganache offers a balance between carbohydrates and fats, making it a good choice for an occasional dessert. Chocolate contains antioxidants, and coffee provides an energy source due to caffeine. Moderation is key, so enjoy this dessert with care!
This fine roll with coffee ganache is not just a cake recipe, but a true culinary experience. I invite you to try it and treat your family and friends to a dessert that will bring a smile to their faces! Enjoy your meal!
Ingredients: for the coffee bean dough: 1/3 cup flour, 3 tablespoons cornstarch, 1/4 teaspoon lemon salt, 2 tablespoons cocoa, 2 eggs, 1 yolk, 1/2 cup sugar. For the coffee ganache: 240ml liquid cream, 120g coffee chocolate.
