I hope you are a chocolate lover because today I am making a classic Spanish dessert: Brazo de Gitano, it translates to Gypsy Arm. We used to eat them on Sundays. My mom would make this dessert frequently.
Did you get all excited about a chocolate dessert?! Well, get ready. Today I am making it with a truffle filling, which is chocolate and whipped cream mixed. Pretty easy to make but it needs a few hours to rest. Traditionally you would make this filling the day before and then bake the cake the next day.
The beauty of this dessert is that it has many variations, but they all follow the same method of assembly: a soft sponge cake filled with either whipped cream, chocolate mousse, etc., and then either dusted with powdered sugar, coated with melted chocolate, or coated with custard (egg, milk and sugar). Today we are making it with the chocolate truffle, coated with a custard topping.
I made the truffle mixture, and the custard the day before. The following day, I made the sponge cake and then assembled it.
Let’s start talking about the truffle filling. In a bowl, mix the chocolate and sugar and pour the hot whipping cream on top.
Its important not to touch it. Wait a few minutes. I know, you want to mix it and try it and try it one more time. I’ve been there, I am a chocaholic too. lol. After a few minutes, start whisking the mixture until the chocolate and the cream are fully incorporated.
The custard can also be done the day before.That way, it’s quicker and easier to assemble the day of.
This is a combination of milk, sugar, eggs and cornstarch. It looks like creme patissiere or crema catalana.
Finally, the day has arrived! lol Lets make this sponge cake! It takes about 15 minutes to make it, and bake it. Easy right?!
I think that enough talk. Let’s jump into the recipe unless you were already ready a while ago! LOL
- 1 Cup Bittersweet Chocolate *See notes
- 1 Tbsp Sugar
- 1 Pint Heavy Whipping Cream
- 1/3 Cup Milk Whole or 2%
- 3/4 Cup Granulated Sugar
- 2 Tbsp Cornstarch
- 2 Tbsp Milk Whole or 2%
- 2 Whole Eggs Room Temperature
- 2 Eggs Yolks Room Temperature
- 2 Egg Whites Room Temperature
- Zest of 1/2 medium lemon
- 2 Tbsp Sugar
- 2/3 Cup All-purpose flour Using a spoon, spoon the flour to the cup to mesure it. Don't scoop the cup into the flour container.
- In a medium saucepan, heat the heavy cream on medium heat. Don't cover the pot. Stir/ whisk the cream every 1 to 2 minutes to keep it from breaking.
- Meanwhile in a large bowl, mix the chocolate and the sugar.
- Once the cream is hot, pour it over the chocolate. Don't touch it for 2 minutes. Then start stirring until smooth and the chocolate is melted.
- Cover and refrigerate overnight.
- Place a small bowl in the freezer.
- In a small sauce pan over low heat, mix the 1/3 cup milk and 3/4 cup granulated sugar until it dissolves.
- Meanwhile in a medium bowl, whisk the eggs, cornstarch and 2 T milk.
- Once the milk and sugar are dissolved, add the egg mixutre and whisk (LOW HEAT!) until it gets thicker.
- Once it thickens, remove immediatley and pour it into the frozen bowl.
- Once it gets to room remperature, cover and keep it in the fridge overnight.
- If you make this mixture the same day, use it once it gets cold.
- Preheat the oven to 350F.
- Beat the whole eggs, egg yolks and sugar in a large bowl on high speed until thick, about 6 to 7 minutes. Set aside.
- In another bowl (or the same one but cleaned) beat the egg whites on high speed for 3 minutes or until soft peaks form.
- While the egg whites are whipping, sift the flour into the egg mixutre.
- Using a spatula, gently fold.
- Add the egg whites to the mixutre and gently fold them in until fully incorporated.
- The batter will be very light.
- While the sponge cake is in the oven, place a clean kitchen towel on the counter. Get the towel a little wet.
- Once the cake comes out of the oven, immediately invert it onto the towel. Peel off the parchment paper that was on the bottom of the cake as it baked.
- Starting with the narrow end, slowly and gently roll the cake up with the towel. The cake will be warm. Allow the cake to cool completely rolled up in the towel.
- Once the sponge cake is cold, start preparing the filling.
- Using a hand mixer/stand mixer fitted with a whisk attachment, whip the truffle mixture that you made the night before. Whip on medium-high speed until medium to stiff peaks form, about 2 minutes.
- Slowly unroll the sponge cake. Spread truffle mixture evenly on top.
- Gently roll the cake back up, without the towel this time.
- Pour the custard evenly over the entire cake.
- Using a torch, slowly go over and over the custard until it starts to brown.
- Bon profit!
- This cake stays fresh in the fridge for 2 days. Freezes well. Thaw out the night before.