Cake, Bread and Pastries · Egg Whites Recipes

Brazo De Chocolate

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brazo de chocolate

This Brazo de Mercedes de Chocolate is easy to make with the step by step guide below. You can use any frosting you like or simply use a whip it. Chocolatey and Creamy chocolate roll. Happy baking!

Brazo De Chocolate Recipe

INGREDIENTS:
3/4 cups plus 2 tbsp. powder sugar
4 eggs, separated
3/4 cup granulated sugar
1/2 cup of flour
1/4 cup unsweetened cocoa powder
1/2 tsp. Baking powder
4 oz. cream cheese, softened
1 ½ cups Cool Whip (or use instant whipping cream powder like Whip It or Frosty Boy) 

For the Ganache:
250 ml heavy cream
400g chocolate, chopped
50g butter, chopped

INSTRUCTIONS:
1. Spray 15x10x1 inch pan with cooking spray.

2. Line with waxed paper; spray with additional cooking spray.  

3. Beat egg whites in mixing bowl over high speed until foamy and forms a soft peak.  Gradually add 1/3 cup granulated sugar, beating until stiff peaks form; set aside.

4. Beat egg yolks in another bowl with mixer on high speed until blended. Gradually add remaining granulated sugar, beating until thick and lemon colored. Mix flour, cocoa powder and baking powder until blended.  Gradually add to batter, mixing well after each addition.  Add egg whites (meringue); fold gently with spatula just until blended.  

Spread onto bottom of prepared pan.  Bake 8 to 10 minutes or until top of cake springs back when touched in center. 

Preparation for the Roll:

Sprinkle baking paper/parchment paper with 1/4 cup powdered sugar. Immediately invert cake onto prepared patchment; remove pan, carefully peel off paper on top of cake.

Roll up cake and parchment paper together. Roll the cake to form a log. Set aside and cool completely on wire rack.  

For the Filling:

Mix cream cheese and 1/4 cup of the remaining powdered sugar in a medium bowl until blended.  Gently stir in 1 1/2 cups cool whip.  Unroll cake; remove parchment.  Spread cream cheese filling into the cake.  

Reroll cake; place, seam side down, on platter.  Pour chocolate ganache (recipe below).

For the Ganache:
250 ml heavy cream
400 g chocolate, chopped
50g butter, chopped

In a pan add the cream. The minute the cream boils (turn off heat) add it over the chopped chocolate-butter in another bowl and mix till smooth. Let it cool to thicken. Pour on top of the cake roll. Let it cool completely. 

Slice and serve. Enjoy and Happy Baking!

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