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Baci cake roll recipe
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Indulgent Swiss roll with dark chocolate drizzle and Baci chocolates.
Ingredients:
  • 4 egg whites
  • 155g (3/4 cup) caster sugar
  • 2 egg yolks
  • 20g cocoa powder
  • 30g (2 tbsp) biscuit, pastry & cake plain flour
  • 55g (1/2 cup) hazelnut meal
  • 12.00 gm icing sugar
  • 150g dark chocolate, finely chopped
  • 600ml thickened cream
  • 250g (1 cup) mascarpone, at room temperature
  • 36.00 gm icing sugar
  • 2 x 125g pkts Baci Perugina Original Dark chocolates, unwrapped
  • 50g dark chocolate, melted
  • 4.60 gm vegetable oil
Instructions:
  • Preheat the fan-forced oven to 170°C. Grease a 23 x 33cm Swiss roll pan and line with greased baking paper.
  • In a large bowl, use electric beaters to whip egg whites until soft peaks form. Gradually add sugar, beating well after each addition, then mix in egg yolks.
  • Sift cocoa powder and flour into a bowl, then combine with hazelnut meal in the egg white mixture. Gently fold the dry ingredients into the egg whites until just combined. Pour the batter into the prepared tin, spread evenly, and bake for 15-18 minutes or until a skewer comes out clean. Dust a large sheet of baking paper with icing sugar, then flip the cake onto the paper and carefully remove the base. Allow the cake to cool completely before trimming the edges.
  • For the chocolate cream, place chocolate in a heatproof bowl. In a small saucepan, simmer 300ml cream over medium heat. Pour hot cream over chocolate, let sit for 3-5 minutes to melt, then stir to combine. Add remaining cream, and chill in the fridge.
  • In a large bowl, combine mascarpone, chocolate cream, and icing sugar, then beat until soft peaks form. Transfer half of the mixture to another bowl. Coarsely chop 1 packet of Baci chocolates and fold into one half of the chocolate cream.
  • - Spread the Baci cream over the cake with a spoon, ensuring it covers the surface evenly. Roll the cake from one short edge to the other. - Place the rolled cake on a serving plate. Spoon the rest of the cream over the cake and spread it out to cover the entire surface. - Chill the cake in the fridge for 1 hour before serving.
  • To create the chocolate drizzle, place the chocolate in a microwave-safe jug and pour in the oil. Microwave in 30-second intervals on High, stirring each time, until the chocolate is melted and smooth. Drizzle the melted chocolate over the cake. Halve half of the second packet of Baci chocolates, then decorate the cake with both whole and halved Baci chocolates.

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