Brazo de Gitano recipe
Who doesn’t like a bit of chocolate cake eh? This brazo de Gitano recipe is not unlike the Swiss Roll that many of us grew up with, though perhaps a bit lighter. It is chock full of calories though… so make sure you only eat lettuce leaves for a fortnight before and after. Oh yeah – and it’s flour free too!
- Six eggs, yolks separated
- 200 grams of good quality dark chocolate
- 100 grams of white sugar
- 200 millilitres of thick cream
- Two teaspoons of sweet sherry
- Butter for greasing the pan
- Icing sugar or cocoa powder for decoration (optional)
- Preheat your oven to moderate (180 Celsius)
- Grease a 30 x 24 cm Swiss roll tin with butter – only lightly though
- Line it with greaseproof paper
- Mix the egg yolks and sugar in a bowl until pale and creamy
- Break the chocolate into pieces and place in a heatproof bowl
- Melt it gently by placing the bowl over a saucepan of boiling water. Don’t let the water touch the base of the bowl
- Stir it as it melts
- Once the chocolate is melted, fold it gently into the egg/sugar mix
- Using a whisk, mix the egg whites until soft peaks form
- Fold the egg whites into the chocolate mix – do it gently and don’t over mix it – you don’t want to lose that air
- Pour the mix into the Swiss roll pan and smooth out – keep it all gentle
- Bake for about 15 to 20 minutes
- Switch the heat off but leave the cake where it is for another ten minutes
- Remove from the oven and lay a sheet of baking paper over it, and then a damp tea towel, and then tip it upside down
- Set aside to cool – 20 to 30 minutes should do it
- While it is cooling, you can prepare the filling
- Whisk the cream and sherry together until it is quite firm
- Remove the tin and baking paper from the upside down cake and smear the cream all over it
- Now here’s the only tricky bit of the recipe – using the baking paper to lift the end, start rolling it over itself so it looks like a Swiss roll
- Sprinkle with the icing sugar or cocoa powder and serve
Spain Buddy tips
- Elle is allergic to coffee so we can’t… but apparently, if you pour in 100 millilitres of espresso to the chocolate when it is melting, it adds extra oomph
- Instead of using the cream filling… try swapping that for something else of a creamy texture. Dulce de leche is gorgeous!
- Swap the sherry for a liqueur of your choice… something like Cointreau always works well with chocolate… or perhaps Tia Maria… or Creme de Menthe
- If you’ve messed up the rolling part and it looks a bit scrappy… just melt another 100 grams of chocolate and pour it all over the top and stick a mint leave or something else decorative on it. Sliced strawberries hide a multitude of sins. To be honest, it will get wolfed pretty quickly – so don’t worry.
Elle, along with Alan, is the owner of Spain Buddy and the busy web design business – Spain Web Design by Gandy-Draper.
Born a “Norverner”, she then spent most of her life “Dann Saff” before moving to Spain in 2006. Elle’s loves are Alan, the internet, dogs, good food, and dry white wine – although not necessarily in that order.