Nut-Free Chocolate Swiss Roll
Delight your taste buds with this Nut-Free Chocolate Swiss Roll, a light and airy dessert that’s as visually stunning as it is delicious. Perfect for those avoiding nuts, this Swiss roll features a tender chocolate sponge cake made with simple pantry staples like cocoa powder and all-purpose flour. Filled with a luscious dark chocolate ganache and rolled to perfection, it’s a dessert that feels indulgent yet approachable. This recipe comes together surprisingly quickly, with just 30 minutes of prep and 10 minutes of baking. Ideal for entertaining or a special family treat, serve it chilled with a dusting of powdered sugar for an elegant finishing touch. Whether it’s for a birthday, holiday, or just because, this nut-free dessert is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 large eggs
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 65 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 200 milliliters whipping cream
- 50 grams powdered sugar
- 100 grams dark chocolate
- 30 grams butter
Instructions
Preheat your oven to 180°C (350°F). Line a 10x15-inch jelly roll pan with parchment paper, ensuring it reaches up the sides.
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is thick, pale, and airy. This should take about 5 minutes. Stir in the vanilla extract.
In another bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture using a spatula, taking care not to deflate the batter.
Pour the batter evenly into the prepared pan and smooth the surface with a spatula.
Bake in the preheated oven for 8-10 minutes or until the cake springs back when lightly pressed.
While the cake is baking, place a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Once baked, immediately invert the cake onto the prepared towel, remove the parchment paper, and roll the cake from the short end, incorporating the towel as you go. This forms the cake's rolled shape as it cools.
To prepare the filling, heat the whipping cream in a saucepan over medium heat until it starts to simmer.
Remove from the heat and add chopped dark chocolate and butter. Stir until smooth and let it sit until slightly thickened but still spreadable.
Gently unroll the cooled cake and spread the chocolate ganache evenly over the surface.
Re-roll the cake without the towel and place the roll seam side down on a serving plate.
Refrigerate for at least 1 hour to set the ganache and improve slicing.
Before serving, dust the top with sifted powdered sugar, if desired.
Nutrition Facts
Calories |
2605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 79.4 g | 397% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 281.6 g | 102% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 199.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 222 mg | 17% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1448 mg | 31% | |
*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.
