When Bruno Feldeisen left his native France he embarked on a journey to discover new culinary horizons, open spaces and exciting new flavours. This journey landed him in New York where his culinary love affair with North America began. In this new world, he cooked alongside chefs from every walk of life, in cities as vibrant as his curiosity. He discovered that food in North America was exciting, culturally rich and that the desserts were absolutely delicious. He also learned that this too was a land of baking, how centuries of immigrants from Holland, Germany, Italy and other distant places made this a special place of endless possibilities.

This exciting new book is Bruno’s ode to this journey-where a French baker from a world of very defined culinary rules explores a new land where the food possibilities, techniques and tastes are boundless.

Come share Chef Bruno’s journey where the sweet smells of baking create long-lasting memories!

Baking with Bruno: A French Baker’s North American Love Story is available at Amazon.com and Indigo.ca.

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Chocolate Mocha Swiss Rolls

{ serves 8 }

This chocolate cake is rich and decadent, and a lovely treat for all chocolate lovers. Of course, being a chocolate lover myself, I even indulge in it for breakfast (actually, often to be honest). It is the best way to start your day.

Chocolate Roulade Sponge

4 large eggs

½ cup (125 mL) granulated sugar

½ cup (125 mL) all-purpose flour

¼ cup (60 mL) cocoa powder

2 tbsp. (30 mL) corn starch

⅛ tsp. (.5 mL) baking soda

Mocha Ganache

1½ cup (375 mL) extra bitter chocolate

1 cup (250 mL) whole milk

1 tbsp. (5 mL) instant coffee

 

Instructions for Chocolate Roulade Sponge

Preheat oven to 350°F (175°C).Sift together flour, cocoa powder, corn starch and baking soda. Place the eggs in a bain-marie (see Glossary page 12) with simmering water. Add sugar to the eggs in a stream while beating the eggs. Whisk by hand until the egg and sugar mixture becomes warm.

Place batter into an electric mixer bowl, then whisk on high speed until batter becomes light and fluffy with a ribbon consistency. Remove bowl from mixer, then, with a rubber spatula, gently fold the dry ingredients into the whipped eggs. Using an offset spatula, spread evenly onto a parchment-lined baking tray.

Bake for about 20 minutes. Remove from the oven and place on a cooling rack. Once cool, cover with a clean kitchen towel to keep the sponge moist.

Instructions for Mocha Ganache

Melt the chocolate in a bain-marie. In a small saucepan, bring the milk to a boil. Remove from stove, whisk in instant coffee and let infuse for 3 minutes. Pour on top of melted chocolate. Stir gently until smooth. Remove from the bain-marie and let cool for 1 hour.

Assembly

Using a small hand-whisk, mix the mocha ganache to a soft consistency. Place the chocolate sponge on a flat working surface.

Spread the soft mocha ganache evenly all over the sponge. Tightly fold one end of the sponge into a roll, while at the same time removing the parchment paper. Place on a baking tray and freeze the cake for 30 minutes.

Place the roll on a cutting board and, using a slicing knife, slice gently into 1-inch (2.5-cm) or slightly wider (3-cm) portions. Place on a platter and dust with icing sugar.

 

Tips & Twists

Right before rolling the sponge, sprinkle brandied cherries that have been drained from their macerating juice.

Equipment

Electric mixer. Large bowl. Rubber spatula. Fine mesh sieve. Small hand whisk. Medium offset spatula. Small saucepan. Small bowl. Slicing knife.

Recipe reprinted with permission from Whitecap Books.