Chocolate sponge desserts

Method

Mascarpone Vanilla Cream

1. Into a small bowl, add the powdered gelatin and cold water. Stir them together and set to one side for 5 minutes to bloom.

2. Into a tall jug, add the mascarpone and set this to one side.

3. Pour 330g of cream into a small saucepan, along with the sugar and the beans scraped from a fresh vanilla pod. 

4. Place this over a medium heat, stirring until the mixture is steaming.

5. Remove it from the heat and pour it over the mascarpone. Scoop in the bloomed gelatin, and blend with a hand blender until smooth.

6. Finally, pour in the remaining 70g of cold cream and blend again. Pour the mixture onto a deep baking tray and cover the surface directly with clingfilm. 

7. Refrigerate for a minimum of 3 hours. 

Chocolate Sponge

1. Preheat the oven to 180°C/355°F Non-Fan Assisted.

2. Lightly grease a 39x27cm baking tray. Cut a rectangle of parchment paper so that it fits neatly inside the tray, and press it in. 

3. Into a medium bowl, add the egg yolks, and 20g of caster sugar. Whisk the mixture with an electric hand mixer (or in a stand mixer) until it is thicker in volume and pale in colour. About 1-2 minutes. Set this to one side. 

4. Into a medium bowl, add the egg whites and using an electric hand whisk  (or stand mixer) whisk on a medium-low speed. Once the mixture is frothy, increase the speed to medium and slowly add the remaining 55g of caster sugar, about 1 tablespoon at a time. Whisk until you have a medium-stiff peak to the meringue.

5. Gently fold the first third of meringue into the egg yolk mixture. Once incorporated, add the second third, fold it through and then the final third.

6. Next, sift in the plain flour & cocoa powder, and fold the mixture carefully until there are no more streaks of dry ingredients. 

7. Finally, pour in the vegetable oil and whole milk. Use a spatula to fold this in, making sure to scrape the bottom of the bowl.

8. Pour the batter onto the lined tray, and then using a spatula, spread the batter out evenly.

9. Bake the sponge for 12 minutes then allow it to cool for 30 minutes at room temperature. 

Assembly 

1. Once the sponge has cooled, flip it out of the tray and gently peel off the parchment paper. Then carefully flip the sponge over onto a large, clean sheet of parchment paper, so that the smooth top side (the side that wasn’t touching the tray during baking) is facing down.

2. Position the sponge with the long edge facing you. Choose one of the short ends—either the left or right edge—and slice off a thin piece at a 45-degree angle using a serrated knife. This angled cut makes it easier to start the roll neatly and helps it tuck in smoothly. Then, at the opposite end, score three lines, about 1cm/0.4”  apart, being very careful not to cut through the sponge.

3. Take a few tablespoons of cherry jam and spread this evenly across the sponge using a palette knife.

4. Then, remove the mascarpone cream from the fridge, and scoop half of it into the bowl of a stand mixer fitted with a whisk attachment. Place the remaining half back in the fridge to use later. 

5. Whisk the cream on a medium speed for 2-3 minutes, until you have a medium stiff peak. 

6. Use an offset spatula to spread the cream in a very even layer across the sponge, right to the edges. 

7. Starting from the short edge that you didn’t cut, begin to roll the sponge tightly using the parchment paper underneath to guide and lift the sponge as you go. Use firm but gentle pressure to keep the roll even and tight. Once fully rolled, wrap the parchment paper around the log. Then, place a flat tool like a bench scraper against the roll, and with your other hand, gently pull the loose end of the parchment paper. This will tighten the log and help create a more defined cylinder shape. Place the Swiss roll onto a tray and refrigerate for 1 hour, then into the freezer for 15 minutes. 

Chocolate Glaze 

1. Just before you remove the Swiss roll from the freezer, prepare the glaze, as we will use this immediately.

2. Into a tall jug, add the chopped chocolate and set this to one side. 

3. Add the cream and glucose (or honey) to a small saucepan. Note – if you are using a cream with a lower fat percentage (35% for example), you will need less cream, around 260g. 

4. Place this over a medium-low heat and stir until the mixture is steaming.

5. Immediately remove it from the heat, and pour it over the chocolate, and add the butter on top.

6. Let it sit for 2 minutes, then use a hand blender to blend until smooth. Avoid adding any air bubbles as you blend it.

7. Remove the Swiss roll from the freezer and place a wire rack over a tray to catch any excess glaze. To elevate the Swiss roll and allow the glaze to drip cleanly down the sides, set a few small ring molds under the roll so it sits slightly above the wire rack. This will keep the bottom from sticking and ensure an even coating all around.

8. Take the glaze and slowly pour it evenly all over the Swiss roll. 

9. Let the excess drip off and the glaze set for a few minutes before taking a small knife and wiping away any drips that have set on the underside of the cake. 

10. Use a large offset spatula to carefully lift the Swiss roll onto your serving plate, then with a sharp knife that has been heated, cut both ends of the Swiss roll to reveal the swirl. Clean up the plate to ensure a nice presentation. Leave this at room temperature for 30 minutes.

11. Take the remaining mascarpone cream and whisk it to a medium stiff peak. Add this into a piping bag fitted with a St Honore nozzle.

12. Pipe a zigzag of cream down the centre and serve.