Decadent Chocolate Swiss Roll Recipe

Introduction

The Chocolate Swiss Roll is a classic dessert that combines a light, fluffy chocolate sponge cake with a smooth, creamy filling. Perfect for any occasion, this roll is as impressive as it is delicious.

Ingredients

• 4 large eggs
• 100 grams sugar
• 30 grams cocoa powder
• 200 ml fresh cream

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Beat the eggs and sugar together until pale and fluffy. Sift in the cocoa powder and gently fold it into the mixture to maintain airiness. Pour the batter into a lined baking tray and bake for 10-12 minutes until the sponge springs back when touched.
2. Step 2: Once baked, turn the sponge out onto a clean tea towel dusted with cocoa powder. While still warm, carefully roll the sponge up with the towel inside to shape it and allow it to cool completely.
3. Step 3: Whip the fresh cream until soft peaks form. Unroll the cooled sponge carefully, spread the whipped cream evenly over the surface, then roll it back up without the towel. Chill for at least an hour before serving.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the whipped cream before spreading.
• Dust the finished roll with powdered sugar or additional cocoa powder for an elegant look.
• Try adding some fresh berries inside the roll along with the cream for a fruity twist.

Storage

Store the Swiss roll covered in the refrigerator for up to 2 days to keep the cream fresh. Before serving, allow it to sit at room temperature for 10-15 minutes for the best texture. This dessert is best enjoyed fresh and does not freeze well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whipping cream instead of fresh cream?

Yes, whipping cream works well as it whips up nicely and holds shape, making it a perfect filling for the Swiss roll.

How do I prevent the sponge from cracking when rolling?

Roll the sponge while it is still warm and flexible around a tea towel dusted with cocoa powder or powdered sugar. This helps shape it without cracks and makes rolling easier.

Decadent Chocolate Swiss Roll Recipe

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★★★★★

4.6 from 67 reviews

A classic Chocolate Swiss Roll featuring a light and airy cocoa sponge cake rolled with rich, smooth cream for a delightful dessert perfect for any occasion.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sponge Cake

• 4 large eggs
• 100 grams (1/2 cup) granulated sugar
• 30 grams (1/4 cup) unsweetened cocoa powder
• 50 grams (1/3 cup) all-purpose flour

Filling

• 200 ml (about 3/4 cup) heavy cream
• 2 tablespoons powdered sugar or to taste
• 1 teaspoon vanilla extract (optional)

Instructions

1. Prepare the Sponge Batter: Preheat the oven to 180°C (350°F). Separate the eggs if preferred, otherwise whisk whole eggs with sugar using a mixer until the mixture is thick, pale, and tripled in volume, about 5-7 minutes. Sift together the cocoa powder and flour and gently fold them into the egg mixture in batches, taking care to preserve the airiness.
2. Bake the Sponge: Line a 30×40 cm (12×16 inch) baking tray with parchment paper. Pour the batter evenly and spread gently. Bake in the preheated oven for 10-12 minutes or until the sponge springs back lightly when pressed.
3. Roll the Sponge: Immediately after removing from the oven, turn the sponge onto a clean kitchen towel dusted lightly with sugar or cocoa powder to prevent sticking. Carefully peel off the parchment paper. While the sponge is warm, roll it up gently with the towel inside to form a spiral. Allow it to cool completely in this shape to avoid cracking later.
4. Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
5. Assemble the Swiss Roll: Unroll the cooled sponge carefully and spread the whipped cream evenly over the surface. Re-roll the sponge tightly without the towel this time. Wrap in plastic wrap and chill in the refrigerator for at least 1 hour to set.
6. Serve: Slice the Swiss roll with a sharp knife and serve chilled or at room temperature.

Notes

• For a more stable sponge, separate egg whites and yolks and beat them separately before combining.
• Dust the finished Swiss roll with powdered sugar or cocoa powder for an elegant look.
• Use fresh, cold cream for better whipping results.
• To avoid cracks in the roll, always roll the sponge while it is still warm.
• Leftovers can be stored refrigerated for up to 3 days.

Keywords: Chocolate Swiss Roll, chocolate sponge cake, cream-filled roll, classic dessert, Swiss roll recipe