Chocolate Coffee Truffle Roll Recipe

Start by whisking the 4 large eggs and 110 grams of sugar together until they form a fluffy foam. This step is crucial for the texture of your roll.

Next, carefully fold in the 100 grams of flour and 2 tablespoons of cocoa powder that have been sifted together. It’s important to be gentle to maintain the airiness.

Finally, add in 2 tablespoons of vegetable oil and mix gently with a spatula until just combined.

Pour the batter onto a parchment-lined baking sheet, spreading it evenly. Bake in a preheated oven at 180°C (350°F) for about 15 minutes. Keep an eye on it to avoid overbaking, as a dried sponge will crack when rolled.

To prepare the filling, gently heat 400 grams of heavy cream in a saucepan—do not let it boil.

Once warmed, pour the hot cream over 200 grams of chocolate in a bowl and stir until melted and smooth.

Mix in 2-3 tablespoons of powdered sugar and 2 teaspoons of instant coffee. Allow this mixture to cool in the refrigerator for about 2-3 hours until it is firm.

Once the roll has cooled, drizzle some brewed coffee over the surface to moisten it. Use enough to enhance the flavors without making it soggy.

Spread the prepared ganache evenly over the surface, making sure to leave a small border around the edges.

Carefully roll the cake into a log shape, tucking it tightly as you go to ensure a nice spiral effect.

Wrap the rolled cake in plastic wrap and refrigerate for about 1-2 hours to set.

Once chilled, remove the roll from the refrigerator and cover the exterior with the remaining ganache. This gives a lovely glossy finish.

For a beautiful presentation, you can reserve some ganache for decoration on top or serve separately for dipping.

Your Chocolate Coffee Truffle Roll is now ready to delight your taste buds! Enjoy it with a perfectly brewed cup of coffee or tea.