Chocolate Swiss Roll

Indulge in the ultimate dessert experience with this decadent Chocolate Swiss Roll—a timeless classic that's as visually stunning as it is delicious. Featuring a light and airy cocoa sponge cake, delicately rolled around a luscious whipped chocolate cream filling, this recipe is a chocolate lover's dream. With just 20 minutes of prep time and a short bake time, this elegant dessert is surprisingly simple to make. Unique highlights include the technique of rolling the warm cake in a tea towel to achieve its iconic spiral and the luxurious combination of semi-sweet chocolate and velvety heavy cream for the filling. Perfect for special occasions or as a show-stopping finish to your next dinner party, this Chocolate Swiss Roll is sure to impress both family and friends. Don’t forget the final dusting of confectioners' sugar for a touch of elegance!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the eggs at high speed using an electric mixer until thick and pale, about 3-5 minutes.

Step 4

Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.

Step 5

Add in the vanilla extract and mix to combine.

Step 6

Gently fold in the flour mixture in two additions, ensuring not to deflate the batter.

Step 7

Pour the batter into the prepared pan, spreading it evenly to the edges.

Step 8

Bake for 10-12 minutes until the sponge is springy to the touch.

Step 9

Immediately loosen the edges and turn the cake onto a clean tea towel sprinkled generously with confectioners' sugar. Peel off the parchment paper.

Step 10

Gently roll the cake up with the towel from short end to short end and let it cool completely, seam side down.

Step 11

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.

Step 12

Allow the chocolate mixture to cool slightly.

Step 13

In another bowl, whip the heavy cream until stiff peaks form.

Step 14

Fold the melted chocolate into the whipped cream until smooth and fully combined.

Step 15

Once the cake is cooled, carefully unroll it and spread the chocolate cream filling evenly over the surface.

Step 16

Re-roll the cake without the towel, ensuring the seam is on the bottom.

Step 17

Transfer the roll to a serving platter, dust the top with additional confectioners' sugar, and slice for serving.

Nutrition Facts

Serving size	(770.3g)

Amount per serving	% Daily Value*
Calories	2438.8

Total Fat 147.7g	0%
Saturated Fat 81.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 1027.2mg	0%
Sodium 1502.3mg	0%
Total Carbohydrate 247.2g	0%
Dietary Fiber 19.4g	0%
Total Sugars 164.2g
Protein 41.2g	0%

Vitamin D 162.4IU	0%
Calcium 216.1mg	0%
Iron 13.7mg	0%
Potassium 1181.1mg	0%

*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.

Source of Calories

Fat: 53.5%

Protein: 6.6%

Carbs: 39.8%