Light Swiss Roll with Coconut-Pecan Filling and Ganache (Print version)

A light chocolate Swiss roll filled with coconut, pecans, and custard, then covered with silky chocolate ganache.

# Ingredients:

For the chocolate sponge

01 - 3/4 cup (90 g) all-purpose flour
02 - 1/4 cup (25 g) unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon fine salt
05 - 4 large eggs, room temperature
06 - 3/4 cup (150 g) granulated sugar
07 - 1 teaspoon vanilla extract
08 - 2 tablespoons (30 ml) whole milk
09 - 2 tablespoons powdered sugar, for the towel

For the coconut-pecan filling

10 - 1 cup (240 ml) evaporated milk
11 - 2/3 cup (135 g) granulated sugar
12 - 3 large egg yolks
13 - 1/2 cup (115 g) unsalted butter, cubed
14 - 1 teaspoon vanilla extract
15 - 1 cup (85 g) sweetened shredded coconut
16 - 3/4 cup (85 g) chopped pecans, toasted

For the ganache

17 - 4 oz (115 g) semisweet chocolate, finely chopped
18 - 1/2 cup (120 ml) heavy cream
19 - 1 tablespoon (14 g) unsalted butter, optional
20 - 2 tablespoons toasted coconut and pecan halves, for garnish

# Instructions:

01 - Heat the oven to 350°F (180°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease the parchment.
02 - Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until evenly combined.
03 - Beat the eggs and sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5 minutes. Beat in the vanilla and milk.
04 - Sift the dry ingredients over the egg mixture and fold gently until no dry streaks remain. Spread into the prepared pan and bake for 10-12 minutes, until the cake springs back when touched.
05 - Dust a clean thin towel with powdered sugar. Turn the warm cake onto the towel, peel off the parchment, and roll the cake from a short side with the towel inside. Cool completely.
06 - Whisk evaporated milk, sugar, egg yolks, and butter in a saucepan. Cook over medium heat, stirring constantly, until thickened, 8-10 minutes. Remove from heat and stir in vanilla, coconut, and pecans. Cool until spreadable.
07 - Gently unroll the cooled sponge. Spread the coconut-pecan filling evenly over the cake, leaving a 1/2-inch border at the far end. Roll it back up and place seam-side down.
08 - Heat the cream until steaming, then pour it over the chopped chocolate. Let stand for 2 minutes, stir smooth, and add butter if using. Pour over the roll, garnish, and chill 20-30 minutes before slicing.

# Good to know:

01 - Roll the sponge while warm to prevent cracking.
02 - Best sliced after a short chill so the ganache sets.
03 - Nutrition is an estimate per serving.

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