If you love Drunken Izidor, you’ll fall in love with this Swiss roll version. A light cocoa sponge is filled with a rum-infused walnut filling and a delicate cocoa cream, then the entire dessert is topped with chocolate. The result looks festive, but the preparation is easier than it seems.
The big advantage is that the sponge stays flexible and you don’t need to roll it while hot after baking. That makes this roll perfect for weekend baking, celebrations, or a festive table.
What you’ll need for a large baking tray (approx. 30 x 40 cm):
For the light cocoa sponge:
- Eggs (size L): 6 pcs (whites and yolks separated)
- Granulated sugar: 5 tablespoons
- Lukewarm water: 1 tablespoon
- Semi-coarse flour: 1 tablespoon (or substitute with cocoa for a flourless version)
- Cocoa powder: 2 tablespoons
- Baking powder: 1 teaspoon
- Pinch of salt: for stiff egg whites
For the drunken walnut filling:
- Ground walnuts: 140 g
- Powdered sugar: 2 tablespoons
- Hot milk: 2 tablespoons
- Rum: 4 tablespoons (or to taste)
For the rich cocoa cream:
- Eggs: 2 pcs
- Granulated sugar: 60 g
- Cocoa powder: 2 tablespoons
- Softened butter: 150 g
For the glaze and finishing:
- Baking chocolate: 120 g
- Oil: 3 tablespoons
- Apricot jam: for spreading on the sponge
Step-by-step preparation guide:
1. Preparing the light cocoa sponge: Whip the egg whites with a pinch of salt until stiff peaks form. Gradually beat in the yolks, granulated sugar, and lukewarm water. Finally, gently fold in the sifted flour, cocoa, and baking powder. Spread the batter evenly onto a large baking tray lined with parchment paper and bake at 170°C for about 10 to 12 minutes. Let the sponge cool completely after baking – thanks to its composition, it will remain perfectly flexible even without hot rolling.
2. Making the drunken walnut filling: In a bowl, thoroughly mix the ground walnuts with powdered sugar and hot milk. Add fragrant rum and work into a smooth, spreadable mixture. If the filling is too thick, add another splash of rum or water.
3. Cocoa cream whipped over steam: In a bowl over a water bath, whisk the eggs with granulated sugar. Heat the mixture to about 72°C (or until it thickens noticeably), then transfer to a stand mixer and beat on high speed for 10 to 15 minutes until completely cooled. Gently fold in the cocoa, then gradually beat in the softened butter until you have a smooth cream.
4. Assembling and rolling the dessert: Flip the cooled sponge onto a clean tea towel and carefully peel off the parchment paper. Spread a thin layer of apricot jam over the surface. Spread the walnut filling over two-thirds of the sponge, then layer the prepared cocoa cream on top. Carefully but firmly roll up the Swiss roll and chill in the fridge to set.
5. Chocolate finale and resting: Melt the chocolate with oil over a water bath, let it cool slightly, then pour it over the entire roll. Let the dessert rest in the fridge for at least 3 hours so all the flavors can meld together. Before serving, slice with a knife dipped in hot water for clean cuts.
Practical kitchen tips for the best result:
- Flexible sponge without cracking: Properly whipped egg whites and gently folding in the dry ingredients will ensure the sponge doesn’t break when rolling, even without hot wrapping.
- Whipping the cream until cool: Thoroughly whipping the egg base over steam and letting it cool before adding the butter is key to preventing the cream from curdling.
- Slicing with a hot knife: Dipping the knife blade in hot water before each cut ensures the chocolate glaze won’t crack and your slices will look perfectly neat.
