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Swiss Roll with Ganache

Recipe:

1000g Biscamix Sponge Egg Free Choco
450g Water
200g Oil

Ganache:

250g Arabesque Dark Chocolate
125g Dairy Cream
15g Butter

Filling:

500g Whipped Cream (with sugar)
250g Ganache

Method Base:

  • Mix all the ingredients together using a whisk attachment
  • Mix for 1 minute at slow speed
  • Mix for 5 minutes at medium speed
  • Scale 700g batter into 38 x 35 x 2cm trays
  • Bake at 200°C for 8-10 minutes in a deck oven, or 180°C in a rotary oven

Method Ganache:

  • Heat the dairy cream by stirring it continuously at a temp of 65 – 70°C
  • Add the cream to the chocolate and mix till the chocolate melts
  • Add the soft butter to the chocolate cream mixture

Layering:

  • Demould the sponge sheets and layer each sheet with 350 g of Chocolate Cream
  • Roll the sheets and keep in the refrigerator for 15-20 minutes
  • Remove from the refrigerator and slice evenly in 2cm slices

Portion:

  • 2.3 log