S'mores Chocolate Swiss Roll

Directions

Sponge

1. Preheat oven to 350°F (176°C). 
   
2. Line a 15 x 10 rimmed baking tray with parchment. Set aside. 
   
3. In a small bowl, combine cocoa powder and water to make a slurry. Set aside. 
   
4. In a separate small bowl, combine icing sugar and granulated sugar. Set aside (this will be used during the rolling stage). 
   
5. In two separate bowls, divide egg whites and yolks.
6. Mix egg whites until stiff peaks. Set aside.
7. In a separate bowl, mix egg yolks until combined.
8. Add cocoa powder slurry to egg yolk mixture. Mix until combined.  
9. Add ½ package Kinnikinnick Angel Food Cake Mix to yolks and mix until combined (approx. 3 - 5 minutes).
10. Using your hand or a spatula gently fold in stiff egg whites just until combined.
11. Deposit batter on lined baking tray. Spread with an offset pallet knife until even.
    
12. Bake in preheated oven for 18 minutes (check for doneness, sponge will spring back when touched).
13. Remove from oven and let sit for 5 minutes.
14. Sprinkle a new piece of parchment (slightly longer than the pan) with ½ of the sugar mixture.
15. Invert pan on sugared parchment and carefully remove Chocolate Sponge from pan.
16. Remove baking parchment from Chocolate Sponge.
17. Sprinkle top of Chocolate Sponge with the remainder of sugar mixture.
18. Tightly roll Chocolate Sponge width-wise with the aid of parchment paper. Let cool.

Marshmallow Filling

1. Using a spatula, combine Marshmallow Fluff and cream together. Set aside.  

Chocolate Coating (prepare prior to using) 

1. Using a bain-marie (place a snug fitting heat proof bowl over a pot of water and bring to a boil), melt semi-sweet chocolate and shortening.
2. Remove from heat and let cool slightly before using. 

Assembly and Decorating 

1. Unroll Chocolate Sponge on parchment paper.
2. Spread Marshmallow Filling evenly.
3. Cover surface with miniature marshmallows.
4. Roll width-wise using the parchment paper to aid.
5. Dust off outer surface of excess sugar mixture.
6. Place filled Chocolate Sponge on a wire rack.
7. Prepare Chocolate Coating. Let cool slightly. 
8. Starting at one end, pour Chocolate Coating across top of Chocolate Sponge. Use an offset palette knife to help spread Chocolate Coating. Let chocolate set slightly.
9. To show filling, cut off both ends of Marshmallow Graham Swiss Roll before transferring to a serving tray.
10. Decorate top of S'mores Chocolate Swiss Roll with Kinnikinnick S’moreables®, additional marshmallows and Marshmallow Fluff.
11. Use a kitchen torch to add that S’mores look.
12. Finish with broken pieces of chocolate. 
    Yields 10 servings