Chocolate and Passion Fruit Rolls
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recipe by Gabriella Boite à sucre https://gabriellaboiteasucre.fr/
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- Total Time
- 1hr 30mins
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- Serves
- 6
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- Calories
- 1328
This creation skilfully combines the intensity of chocolate with the exotic, tangy flavour of passion fruit. Our rolled cake is carefully prepared, guaranteeing a light, fluffy texture that melts delicately in the mouth. The chocolate ganache and mascarpone whipped cream add a touch of deliciousness. The passion fruit compote adds a bold touch to this pastry, creating a perfect balance between sweetness and liveliness. User generated recipes have not been re-tested by Kenwood.
recipe updated Jan 18, 2024
Ingredients
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- Whipping cream
- 340 g
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- Dark chocolate
- 180 g
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- All purpose flour
- 40 g
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- Milk chocolate
- 350 g
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- Invert sugar
- 12 g
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- Glucose syrup
- 25 g
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- Egg
- 3
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- Egg yolk
- 3
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- Caster sugar
- 110 g
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- Egg white
- 3
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- Light brown sugar
- 45 g
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- Unsweetened cocoa powder
- 30 g
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- Sugar
- 12 g
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- Pectin
- 4 g
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- Passion fruit purée
- 125 g
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- Passion fruit pulp
- 2
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- Grapeseed oil
- 100 g
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- Whipping cream
- 125 g
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- Mascarpone cheese
- 35 g
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- Icing sugar
- 15 g
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- Almonds
- 100 g
Tools
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Oven
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Stove
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Kmix
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Large mixing bowl
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Small bowl
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Heatproof bowl
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Piping bag
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Saucepan - medium
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Baking tray - small
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Baking tray - large
Step preview
- Making the chocolate ganache:
- Add the ingredients into a small saucepan
- Heat – 3 minutes, medium heat
- Add chocolate into a heatproof bowl placed over a pot of simmering water
- Heat, stirring with a spatula until melted – 3 minutes, medium heat
- Then add the cream mixture in two batches, while stirring with a spatula
- Once the mixture has thickened, add the next ingredient
- Stir until combined and then strain the mixture into a large bowl
- Cover with a plastic wrap and let rest – 24 hours
- Making the rolled cocoa biscuits:
- Preheat the oven - 210ºC
- Grease a large baking tray and line with parchment paper
- Fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk – 2-3 minutes, speed 3
- Transfer the egg mixture into a large mixing bowl
- Add the ingredients into the appliance bowl
- Whisk until stiff – 3 minutes, speed 4
- Transfer the mixture into the large bowl and mix gently with a spatula until combined
- Add the next ingredients into the bowl and mix gently with a spatula
- Spread the mixture evenly onto the baking tray
- Bake – 10 minutes, 210ºC
- Remove from the oven and let cool
- Making the passion fruit compote:
- Add the ingredients into a small bowl and stir to combine
- Add the next ingredients and pectin sugar mixture into a medium saucepan
- Heat until it starts boiling – 2 minutes, medium heat
- Remove from the heat as soon as it starts to boil to prevent the mixture from sticking too much
- Making the chocolate icing:
- Preheat the oven - 160ºC
- Spread out almonds on a baking tray
- Roast – 15 minutes, 160ºC
- Use a blender or knife to chop them roughly
- Add chocolate into a heatproof bowl placed over a pot of simmering water
- Heat, stirring with a spatula until melted – 3 minutes, medium heat
- Add the chopped almonds and oil into the saucepan
- Mix until combined and keep warm
- Making the mascarpone whipped cream:
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl
- Whisk until firm but not too stiff - 3 minutes, speed 4
- Assemble the cake:
- Spread a thin layer of chocolate ganache over the cake
- Top with a little passion fruit compote
- Gently roll up the cake, along the longest edge
- Cut the roll into individual slices
- Chill in the freezer until firm – 15 minutes
- Once firm, dip the side of each slice into the chocolate icing
- Let rest until the chocolate has crystallised
- Add the mascarpone whipped cream into a piping bag fitted with a piping tip of your choice
- Pipe cream on top of each cake
- Serve