Chocolate Swiss Roll
Servings 6 Slices
Ingredients
- 3 Eggs
- 100 g Caster Sugar
- 100 g Self-Raising Flour
- 3 tbsp Cacao Powder
Filling
- 300 ml Double Cream
- 100 g Milk Chocolate melted
Instructions
- 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.