Brazo de Gitano con Truffa (Spanish Style Swiss Roll Filled with Chocolate Truffle)
Heavy Whipping Cream
Whole or 2%
Whole or 2%
Zest of 1/2 medium lemon
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,
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.
This cake stays fresh in the fridge for 2 days. Freezes well. Thaw out the night before.
I used bittersweet chocolate and not semisweet chocolate. If you use semisweet, you will need less sugar.
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