Cortés Chocolate Swiss Roll with Coquito Filling
Surprise your guests this Christmas with this exquisite dessert that merges two Puerto Rican favorites: swiss rolls and coquito.
Prep time: 1 hour
8 eggs, separated into whites and yolks
granulated sugar: ½ cup and ⅓ cup
1 tsp vanilla
½ cup all-purpose flour
1/3 cup Cortés Sugar-Free Cocoa
½ tsp baking soda
1/8 tsp salt
1/3 cup water
1/3 cup coquito
4 oz cream cheese, room temperature
4 oz butter, room temperature
1 tsp vanilla
3 cups powdered sugar
- Grease a 15-½ x 10-½ inch pan and cover it with baking paper.
- Sift the flour, Cortés Sugar-Free Cocoa, baking soda, and salt.
- In another bowl, mix the egg whites for 2 minutes and gradually add ⅓ cup of sugar until peaks form in the mixture.
- In another bowl, beat the yolks and gradually add the rest of the sugar and the vanilla.
- Gradually add the flour and chocolate mixture to the egg yolks, alternating with water. Start and finish with the flour and chocolate mix.
- Using a wooden spoon, slowly fold this resulting mixture into the beaten egg whites.
- Pour into the pan and bake at 375 °F for 15 minutes until the cake becomes spongy.
- Sprinkle powdered sugar onto a kitchen towel.
- Flip the cake onto the towel while it is still hot. Roll up the towel and cake together, starting from the shorter edge.
- Wait for it to cool down completely. You can use this time to make the filling.
- Once the cake has cooled off, carefully unwrap it and spread the filling on it.
- Roll up the cake again and cover it with your favorite glaze. You can use shredded coconut for garnish.
- Beat the cream cheese and butter.
- Add the vanilla.
- Add the coquito.
Slowly add the powdered sugar until it reaches the desired consistency.