Well, that was Christmas. Yup, lots of presents, people, music, kisses, hugs and wrapping paper. I created a mountain of food, I made buckets of custard and I talked too loudly after my second glass of sparkling wine. We ate too much turkey and ham with ALL the trimmings, but still managed to eat a slice of Christmas pudding and custard AND a slice of Chocolate Peppermint Roll. We told stories and laughed about "the old days", we watched the kids play, we drank the rest of the wine and we collapsed on the sofa and watched Christmas Vacation. We do it every year and I wouldn't change a thing.
I hope you had a fabulous Christmas. x
Chocolate Peppermint Roll
slightly adapted from Joy the Baker
For the Cake:
115g dark chocolate, chopped, melted and cooled slightly
6 egg, separated when cold from the fridge, then left to come to room temperature
1/4 cup plus 2 tablespoons caster sugar
1 teaspoon vanilla extract
pinch of salt
3/4 teaspoon cream of tartar
For the Filling:
3 tablespoons caster sugar
1 teaspoon vanilla paste
1-2 teaspoons peppermint extract
For the Ganache:
100g dark chocolate, chopped
2/3 cups cream
Crushed candy canes for decorating
Cocoa powder to line the baking tray
Make the Cake:
Preheat the oven to 180 degrees C. Line a 28x38cm baking sheet with baking paper. Spray the baking paper with cooking oil and then sprinkle it with cocoa powder. Make sure the paper hangs over the sides of the pan by a couple of centimeters or so. This will help when removing the cake from the pan. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and 1/4 cup of sugar together on medium speed, until pale and fluffy and doubled in size. This will take between 5 - 7 minutes. Add this batter to the slightly cooled melted chocolate and stir gently. Add the vanilla and stir gently again. Set aside.
In the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites on medium speed for about 2 minutes. Add a pinch of salt and then the cream of tartar. Increase the mixer speed to medium-high and beat until soft peaks form. Gradually add the 2 tablespoons of sugar, continually beating until stiff peaks form.
Spoon about 1/3 of the egg whites into the egg yolk and chocolate batter and fold it until just incorporated. Add another 1/3 of the egg whites and fold this, again, until just incorporated. Fold in the remaining egg whites until just incorporated. You want to retain as much air in the batter as possible, so gently does it.
Pour the batter into the prepared baking pan and very gently smooth the top with a spatula. Bake for 15 - 17 minutes. It should spring back when lightly pressed in the centre. Remove from the oven and let it cool completely.
Make the Filling:
Put all the ingredients in the bowl of an electric mixer fitted with a whisk attachment and beat until it is softly whipped. Chill.
Make the Ganache:
Put the chopped chocolate into a heat-proof bowl. Pour the cream into a saucepan and heat until it is almost boiling - small bubbles will appear around the edges of the pan. Pour the hot cream over the chocolate and let it stand for about 2 minutes. After 2 minutes, stir it until it is smooth. Let it cool until slightly thickened.
Assemble the Cake:
Remove the cake from the pan using the overhanging paper to lift it. Spread the filling over the cake, not too thick.
With the short side closest to you, start rolling the cake. Use the baking paper to lift and roll. Roll right to the end and then lift the roll onto a cake plate. Chill for 30 minutes in the fridge.
After the cake has rested, pour the chocolate ganache over the cake and chill for another 30 minutes.
Decorate with crushed candy canes just before serving.