with chef Nguyễn Văn Tuân from Fortuna Hanoi Hotel
 

Ingredients: serves 12

• 2 cup granulated sugar
• 1 cup all-purpose flour
• 2 tsp unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup whole milk
• 2 tsp unsalted butter
• 1 tsp pure vanilla extract
• 1/2 cup water
• Baking spray to taste

Method:

• Preheat oven to 162^oC.
• Grease a large rimmed baking sheet with baking spray, and then line the baking sheet with parchment paper and grease the parchment paper.
• In a large bowl, sift the granulated sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• In another medium bowl, whisk the eggs and milk.
• In a small saucepan, combine the butter and vanilla with the 1/2 cup of water and bring the contents to a simmer. Then drizzle the mixture onto the dry ingredients.
• Once the cake has baked, transfer the sheet to a rack and let cool.

Chef Tuân

To make peanut butter cream filling:

• 1 1/2 sticks unsalted butter at room temperature
• 1/3 cup confectioners’ sugar (sifted)
• 1/2 cup smooth peanut butter
• 1/8 tsp salt
• 1 tsp whole milk
• 1/2 tsp pure vanilla extract

Method: 

• In a medium bowl, use a hand mixer to beat the butter with the confectioners’ sugar at medium speed for about 2 mins, or until the mixture is light.

• Beat in the 1/2 cup of the peanut butter into the mixture, then mix in the milk and the vanilla.

To make ganache:

-In a medium bowl, combine the chocolate (chopped/morsels), butter, corn syrup, and salt.

-In a small sauce pan, pour in the cream and bring it to a simmer on the stove, then pour over chocolate mixture and whisk until cool.

Assembling the Swiss Rolls:

-Line another large baking sheet with parchment paper and grease with baking spray. Take the cooled cake and invert it onto the prepared sheet.

-Peel the parchment paper off of the cake, and cut the cake into 4 equal rectangles/squares. Spread the peanut butter filling on the cake pieces, leaving about a 1/4 inch boarder.

-Roll up the cakes length wise to form 4 longs, then place in refrigerator for 1 hour.

-After the rolls have been refrigerated, cut the logs into thirds with a sharp knife.

-Dip the individual rolls into the Ganache using a fork or a spoon.

-Place the covered rolls onto another greased pan or pan lined with parchment paper, and let freeze for about an hour until ready to serve.

You can enjoy the dish at Fortuna Hotel Hanoi, 6B Láng Hạ St, Ba Đình Dist, Hà Nội. Tel: (84 – 4) 3831 3333 – 6435/6437/6413. Website: pr@fortuna.gvn | fortuna.vn.