Chocolate Swiss Roll
Indulge in the irresistible charm of a homemade Chocolate Swiss Roll, a delicate dessert that combines airy cocoa sponge cake and a luscious chocolate cream filling. This visually stunning roll bursts with rich chocolate flavor, crafted from staples like unsweetened cocoa powder, semi-sweet chocolate, and whipped heavy cream for a creamy, smooth finish. Perfect for impressing guests, this elegant treat is surprisingly simple to prepare, featuring a quick bake time and step-by-step rolling technique for its signature swirl. Whether dusted with confectioners' sugar or adorned with your favorite toppings, this chocolate sponge roll makes an ideal dessert centerpiece for any occasion.
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Recipe Information
Ingredients
- 60 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 4 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar
- 240 milliliters heavy cream
- 100 grams semi-sweet chocolate, chopped
- 15 grams butter
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper, ensuring it extends slightly over the edges.
In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs at high speed using an electric mixer until thick and pale, about 3-5 minutes.
Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
Add in the vanilla extract and mix to combine.
Gently fold in the flour mixture in two additions, ensuring not to deflate the batter.
Pour the batter into the prepared pan, spreading it evenly to the edges.
Bake for 10-12 minutes until the sponge is springy to the touch.
Immediately loosen the edges and turn the cake onto a clean tea towel sprinkled generously with confectioners' sugar. Peel off the parchment paper.
Gently roll the cake up with the towel from short end to short end and let it cool completely, seam side down.
While the cake is cooling, prepare the filling. Melt the chopped chocolate and butter in a heatproof bowl over a pot of simmering water, or in the microwave in 30-second bursts, stirring often.
Allow the chocolate mixture to cool slightly.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the melted chocolate into the whipped cream until smooth and fully combined.
Once the cake is cooled, carefully unroll it and spread the chocolate cream filling evenly over the surface.
Re-roll the cake without the towel, ensuring the seam is on the bottom.
Transfer the roll to a serving platter, dust the top with additional confectioners' sugar, and slice for serving.
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1027 mg | 342% | |
| Sodium | 1502 mg | 65% | |
| Total Carbohydrate | 247.2 g | 90% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 164.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 216 mg | 17% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1181 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
