Description
Enjoy a light and airy Chocolate Swiss Roll filled with rich chocolate cream, perfect for impressing guests at any occasion. This elegant dessert combines a moist chocolate sponge with a luscious filling, making it a delightful treat for chocolate lovers.
Ingredients
Scale
- 4 large eggs
- 100g (1/2 cup) granulated sugar
- 75g (1/2 cup) all-purpose flour
- 25g (1/4 cup) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 30g (2 tablespoons) unsalted butter, melted
- 1 teaspoon vanilla extract
- 200ml (3/4 cup) heavy cream
- 100g (3.5 oz) dark chocolate, chopped
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 180°C (350°F). Line a 10×15 inch (25×38 cm) baking tray with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, crack the 4 large eggs and add the 100g of granulated sugar. Beat on high speed for 5-7 minutes until thick, pale, and doubled in volume.
- In a separate bowl, sift together the 75g of all-purpose flour, 25g of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
- Gently fold the dry ingredients into the egg mixture using a spatula until just combined.
- Drizzle in the 30g of melted butter and 1 teaspoon of vanilla extract, folding gently until fully incorporated.
- Pour the batter into the prepared baking tray, spreading it evenly. Tap the tray lightly to remove air bubbles.
- Bake for 10-12 minutes, or until the sponge springs back when lightly pressed. Avoid overbaking to keep it moist.
- Remove from the oven and let cool in the tray for 5 minutes. Lift out using the parchment paper and transfer to a wire rack to cool completely.
- While the sponge cools, heat the 200ml of heavy cream in a small saucepan over medium heat until hot but not boiling.
- Remove from heat and add the 100g of chopped dark chocolate. Let sit for a minute, then stir until smooth.
- Stir in the 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until glossy. Set aside to cool slightly.
- Once the sponge cake is completely cool, place it on a clean kitchen towel, parchment paper side up.
- Carefully peel off the parchment paper. If it sticks, use a spatula to loosen it.
- Spread the chocolate filling evenly over the sponge, leaving a small border around the edges.
- Starting from one end, use the towel to help roll the sponge tightly into a log shape. Be gentle to avoid cracking.
Notes
- Ensure the sponge cake is completely cool before spreading the filling to prevent melting.
- You can dust the finished roll with powdered sugar for an elegant touch.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes