Livin' in the Kitchen

First Flop: Marbled Swiss Roll

In Flops on December 3, 2010 at 12:45 am
I’d admittedly been looking through a new cookbook during our lesson about media in Lit. Learn about the media and how they distort the truth? Or look at my new cookbook from the library with all chocolate recipes? Media, or chocolate recipes? Huh.
If my blog title isn’t a clear enough giveaway to which of the two won out, you‘re just not going to get it. It’s only just dawned on me that maybe I should have been listening.
 

With a mom who was unwilling to go out and buy the ingredients our kitchen was lacking, my choices were limited. But all the same, I found a recipe. Sure, it wasn’t one of my absolute favorites in the book. But I had all of the ingredients and it looked yummy, so why not?

I’ll tell you why not.

 

Looking back, the picture wasn’t as pretty as I remembered it. Maybe our school’s lights are dim and my vision was blurred, or maybe I’d passed by the recipe during the slideshow portion while the lights were off. Or maybe I was blinded by the need to make a cake roll.

I admit it, I’m compulsive cook! I changed the recipe. I added a layer of peanut butter cracker crust. After trying it with only their frosting and then adding a crust, a vote of four to one in my house said crust and frosting.

You know when you get a bad grade on a test that you didn’t study for, so your guilty starts looking around for someone who did worst? The cake cracked as I rolled it, and its sides were crumbly. That’s when I grabbed for the book with the original recipe and picture. That’s when I started noticing all the imperfections in the original picture.

I guess it just goes to show that instead of wasting an hour and a half of my time, I could have listened for an hour in a class I had to take anyway, and learned a lesson about how the media distorts the truth. Distorts images. Images of cake rolls.

Thoughts: I would recommend NOT making this recipe. It’s purely to show what I didn’t like. That way when I, or anyone else, wants to look back and see what didn’t work we can. The recipe is extremely sweet, and alright for about half a piece. I’m also posting the recipe for those who don’t believe in a failing recipe and wants to try to make and improve it.
Tips: You don’t want to make something that looks like it hit the floor. Hard. I wouldn’t suggest making this because it flopped, hard.
                                                                  Slightly adapted from “Heavenly Chocolate”
 

 

1 tablespoon unsweetened cocoa

1 cup all-purpose flour

1 ounce semi-sweet chocolate, chopped

1 ounce milk chocolate, chopped

2 ounces white chocolate, chopped

3 eggs

½ cup superfine sugar

2 tablespoons boiling water

Preheat oven 400 degrees

                                            Marbled Swiss Roll

Grease 12 by 8 inch pan and line with parchment or wax paper

Sift cocoa and half the flour in large mixing bowl, stir in grated semisweet chocolate

Sift remaining flour into another bowl; stir in white chocolate

Whisk eggs and sugar in heat proof bowl over a pan of hot water, until mixture forms long strands when whisk is lifted

Remove the eggs from heat, pour half eggs in a separate bowl

Fold white chocolate mixture, then fold dark chocolate mixture into the other

Stir 1 tablespoon of boiling water into each bowl until mixture softens

Alternate between putting spoons of each mixture then run a spatula or spoon through mixture to give marbled effect

Bake 12-15 minutes, until firm

Get out and immediately turn out onto a piece of parchment paper and trim edges

Cover while it cools

Now here comes the Chocolate Buttercream. By itself, this is one of my favorite lick-the-spoon frostings. Only problem? It’s hard to get off the spoon! You may want to add more milk or butter, but that may draw away from the cocoa taste. I guess it’s all preference.

Chocolate Buttercream
Recipe from “Heavenly Chocolate”
 
 

 

6 tablespoons unsalted butter, softened

1 ½ cups confectioners’ sugar

1 tablespoon unsweetened cocoa

½ teaspoon vanilla bean paste or vanilla extract

Put all ingredients in a mixing bowl

Beat until smooth*

*Do not over beat, it will make the buttercream extremely light and the wrong consistently.

                                                         Peanut Butter Cracker Crust
2 Gram Crackers
1 ¾ peanut butter
½ stick of butter

½ cup powdered sugar

Mix all in a mixing bowl with paddle attachment until combined. When you touch it, it should stick to itself.

                                                                                      Me

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