Receta Banana Chocolate Rolls
Banana and chocolate, I think they are one of the best combination on earth, haha.
Actually banana goes well with many things, cheese, nut or other kinds of fruits, and yes, it's very delicious on its own. I eat it almost everyday, it's rich in fiber, potassium, vitamin B6, vitamin C, and various antioxidants and phytonutrients. But today, we're not going to eat it alone.
Because one of the best way to eat banana is putting it in a cake (or turn it into a cake ^^). With soft chocolate chiffon cake and chocolate whipped cream, it's a dreamy wedding of chocolate and banana. Start with making the chocolate whipping cream (this creamy chocolate whipped cream is made by melting the chocolate with whipping cream, and you turn it into a kind of light chocolate ganache, because you need to cool it before whipping, it should be prepared ahead of time), while the whipping cream is waiting peacefully in the fridge, you can make the chiffon cake. By the time that the chiffon cake is cool, you can assemble it, great plan right?
As the cake contains banana, I suggest finishing it in a day or two while the banana is still fresh.
- Recipe: Banana chocolate rolls
- Youtube: โรลกล้วยหอมช็อกโกแลต, Banana chocolate rolls, バナナチョコレートロール
- Banana Chocolate Rolls
- Makes 30 cm roll cake
- Chocolate whipping cream
- 100 g ....................... Dark chocolate (I use 57%)
- 150 g ....................... Whipping cream (A)
- 200g ....................... Whipping cream (B)
- 13 g ......................... Granulated sugar
- Chocolate chiffon cake
- 3 ............................. Egg yolks
- 50 g ......................... Granulated sugar (A)
- 1/8 tsp .................... Salt
- 50 g ........................ Rice bran oil
- 75 g ........................ Milk
- 70 g ........................ Cake flour
- 15 g ........................ Cocoa powder
- 1/2 tsp .................... Baking powder
- 3 .............................. Egg whites
- 1/8 tsp ..................... Cream of tartar (or 1/4 tsp Lemon juice)
- 60 g .......................... Granulated sugar (B)
- .................................. Banana
I use Rice bran oil.
Put the chocolate into a bowl.
Heat the whipping cream (A) in a microwave (600w) for 1-1.30 minutes.
And pour into the chocolate bowl.
Stir until completely melted.
Pour the melted chocolate into whipping cream (B), stir to combine.
Mix in the granulated sugar.
Refrigerate at least 3 hours or until completely cool.
Preheat an oven to 180C
Line 30x30 cm cake pan with baking paper.
Put sugar (A), and salt into a bowl of egg yolk.
Beat until light in colour.
Pour the oil into the bowl and mix until combine.
Pour milk into the bowl and mix until combine.
Sift the flour, cocoa powder and baking powder into the bowl.
Mix until fully combine.
Beat the egg whites with cream of tartar until foamy.
Pour the sugar (B) into the bowl gradually.
Beat until firm peaks formed.
Mix 1/4 of the meringue into the egg yolks mixture with a whisk.
Then fold the rest of the meringue in 3 additions with a spatula.
Fold until fully combine.
Pour into 30x30 cm lined cake pan. Smooth the top, and tap lightly to remove larges air bubbles.
Bake for 14-15 minutes, or until the top of the cake spring back when touch lightly.
Place a sheet of baking paper on top of the cake, and turn it over.
Remove the pan and the baking paper.
Place new piece of paper on top.
Turn the cake over .
Roll the cake with the paper. Let it cool completely on a wire racks.
Slice the edge of the cake to make sloping edge.
Whip the chocolate whipping cream until soft peaks formed.
Spread 200g of the whipped chocolate cream over the cake.
Place banana over the whipped cream.
Roll the cake.
Press with ruler and pull the paper to tighten it.
Refrigerate at least 1 hour.
Cover the cake with the rest of whipped cream .
Decorate as desired, and refrigerate until set before cutting into pieces.
Banana Chocolate Rolls