Chocolate Banana Swiss Roll

Haven't been able to bake much this month, I really miss baking. I miss dreaming about the different flavour combinations and concoctions, shopping for ingredients and putting them together into pretty and delicious desserts. There's something about baking that makes it a highly therapeutic activity and gives me a sense of accomplishment every single time. I wish I'll have more time and opportunities to bake in the months ahead...I have so many more things to accomplish still!

I saw a bunch of bananas sitting at the kitchen counter and decided at a whim to make this Chocolate Banana Swiss Roll. I'm pretty sick of the overly sweet desserts outside and was craving for a rustic and homely cake. Besides chiffons, swiss rolls are the next item on my list of homely cakes...and plus, they are quick to put together and easy on the palate!

I was undecided on whether to use my leftover Van Houten chocolate chips or opt for the more luxurious Valrhona Caraibe for this. Eventually, I decided to use the latter...no point using the cheaper chocolate especially since it's for my loved ones' consumption. The cake turned out pretty tasty, not too sweet! Though I'd like it more if the sponge was more moist and the bananas more sweet and ripe. Perhaps brushing some sugar syrup over the sponge will help? Any other suggestions ? Else I might just try that next time :).

Ooooh...I am also submitting this to Aspiring Bakers #5 - Fruity March (Mar 2011) hosted by Jess from Bakericious!

Am digging into a slice right now...will leave you with the recipe in the meantime :).

Chocolate Banana Swiss Roll

adapted from Eggplant10

Ingredients:

[Sponge]

25g unsalted butter, melted

45g cake flour, sifted

80g egg yolks

25g castor sugar

20g cocoa powder, sifted

10g cold water

120g egg whites

60g castor sugar

10g corn flour

[Chocolate Whipped Cream]
160g whipping cream
90g chocolate, chopped
4 tbsp milk

Preparation:
[Sponge]
1. Whisk egg yolks with castor sugar over a double boiler until it becomes a pale and thick mixture.
2. Add sifted cocoa powder and cold water and whisk till well incorporated.
3. Beat egg whites in an electric stand mixer till foamy, slowly add the castor sugar and corn flour and beat till stiff peak form.
4. Fold 1/3 of the meringue into the egg yolk and cocoa mixture until there are no more traces of egg whites left, then fold in another 1/3, followed by the last 1/3 of the meringue.
5. Fold in the sifted cake flour, followed by the melted butter.
6. Pour the batter into a line sheet pan and level. Bake at 180 degrees Celsius for 13 minutes. Cool on the wire rack until ready to use.

[Chocolate Whipped Cream]
1. Whip the cream until soft peak form.
2. Melt the chocolate and milk over a double boiler and mix till smooth.
3. Fold the melted chocolate mixture into the whipped cream and chill till ready to use.

[Assembly]
1. Spread a layer of whipped cream onto the sponge. Line the bananas on top of the whipped cream and roll.
2. Chill in the refrigerator till ready to serve.