Sponge Cakes

Chocolate Ganache Swiss Roll

Ingredients

• Chocolate sheet
• Wonder whip Chocolate
• Chocolate Ganache
• Choc Dip Piping Decoration
• Chocolate Shavings

Product Preparation Method

1. Defrost Wonder whip Chocolate overnight in refrigerator
2. Defrost Sponge Sheet in packaging until soft ± 2 hours, or overnight
3. Whisk Wonder Whip Chocolate to form a firm peak . 2 min 1st speed and then 2 min 2nd speed
4. Remove defrosted sheet from packaging and remove baking sheet
5. place on greaseproof paper and cut horizontally. Set one aside
6. Using a pallet knife coat the inside of the sponge with Wonder Whip Chocolate
7. Roll up into Swiss roll, cover with Wonder Whip Chocolate and cut in 2 portions
8. Heat coating to 40-45⁰C
9. Pour required quantity of coating over top of prepared sponge and with a pallet knife gently pallet the coating on the top so that it can flow down the sides to cover the complete top and sides, while coating is still wet, shake the cake gently to assist the coating to cover the cake and remove any runs and bubbles and give a smooth finish, use a drip rack to set
10. Cut ends of Swiss roll, coat sides of Swiss roll with Chocolate shavings
11. Spin ontop of swiss roll with Chocolate Dip