Now normal swiss roll is great if you like jam in cakes. I don’t mind it but I am more of a cream fan so chocolate swiss roll has always been a favourite of mine.
This recipe has been on my list of things to bake forever and I have finally got round to doing it.
This dessert is good whenever you fancy a slice and no one will judge you if you have more than one slice at a time.
Everyone thinks that swiss rolls are difficult but they are a lot more simpler than they look. I can understand why they look tricky as that swirl is deceiving.
The best tip I can defiantly give is leave it to cool for as long as you can because that will help massively with the roll.
The other tip is don’t score to far into the sponge, it is suppose to be a light line just to help with the roll.
Chocolate Swiss Roll
- 3 Eggs
- 100 g Caster Sugar
- 100 g Self-Raising Flour
- 3 tbsp Cacao Powder
- 300 ml Double Cream
- 100 g Milk Chocolate melted
- Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin with baking parchment.
- Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick.
- Use a spoon or spatula to gently fold in the flour and cocoa powder into the egg mixture until completely incorporated and everything’s the same colour with no streaks.
- Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar.
- When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment.
- Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
- While the cake is cooling, melt the chocolate either in the microwave or over a bainmarie. Then make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear.
- Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar.