Name: Chocolate–Peppermint Stick Roll
Yield: Serves 12
Cuisine: American
Ingredients: Rounded ½ tsp baking powder; ¼ tsp peppermint extract, or more to taste; Rounded ⅛ tsp table salt; 2 or 3 drops red food coloring, optional; 2 tsp espresso powder; 1½ Tbsp boiling water; ⅓ cup [65 g] packed dark brown sugar; 3 Tbsp granulated sugar; 3 to 5 candy canes, crushed; Rounded ⅛ tsp cream of tartar; 1½ cups [360 ml] heavy cream; ¾ tsp peppermint extract; ¼ cup [20 g] Dutch-process cocoa powder, plus extra for dusting; 4 oz [115 g] dark chocolate, coarsely chopped; ⅓ cup [40 g] cake flour; 1½ tsp pure vanilla extract; 3 Tbsp confectioners’ sugar; 4 eggs, separated, at room temperature; 3 to 4 Tbsp [45 to 60 ml] crème de menthe, optional; ½ cup [120 ml] heavy cream

Preparation info

Serves
12

Difficulty
Medium

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

My Party Book of Tested Chocolate Recipes (1938) includes a recipe for Chocolate Mint Roll that I was drawn to immediately, as Swiss rolls remind me of Drake’s Yodels (a beloved childhood treat) and chocolate and mint is one of my favorite flavor combos. I love the simplicity of the Party Book’s recipe, but substituted a pink peppermint whipped cream with crushed candy canes for the original green seven-minute f