Description
Sweet chocolate Swiss roll weaves magic with its delicate sponge and luscious cream filling, creating a delightful dessert experience. Silky layers melt in your mouth, inviting you to savor each heavenly bite of this classic European treat.
Ingredients
Scale
Cake Base Ingredients:
- 4 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/4 cup (30 grams) whole milk
- 1 teaspoon vanilla extract
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Filling Ingredients:
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (85 grams) semi-sweet or dark chocolate chips
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Glaze and Garnish Ingredients:
- 1/2 cup (85 grams) semi-sweet or dark chocolate chips
- 1/2 cup (120 milliliters) heavy cream
- 1 tablespoon unsalted butter
- Chocolate shavings or curls
- Powdered sugar
- Cocoa powder
Instructions
- Prepare the kitchen workspace by preheating the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper, applying a light grease to prevent sticking.
- Sift together flour, cocoa powder, and baking powder in a medium bowl to ensure smooth, lump-free dry ingredients.
- In a large mixing bowl, vigorously whip eggs and sugar for approximately 5 minutes until the mixture becomes thick and pale, creating a light, airy base.
- Gently incorporate milk and vanilla extract into the egg mixture, stirring carefully to maintain the volume and texture.
- Fold the dry ingredients into the wet mixture with a delicate hand, ensuring minimal deflation of the batter. Spread the mixture evenly across the prepared pan, creating a uniform layer.
- Bake for 10-12 minutes, watching for the cake to spring back when lightly touched, indicating perfect doneness.
- Immediately after baking, flip the warm cake onto a kitchen towel generously dusted with powdered sugar. Carefully remove the parchment paper.
- While still warm, tightly roll the cake with the towel from one short end, allowing it to cool completely in this cylindrical shape.
- Create the chocolate filling by heating heavy cream until it reaches a gentle simmer. Pour the hot cream over chocolate chips in a separate bowl.
- Allow the cream and chocolate to rest for 5 minutes, then stir until achieving a smooth, glossy consistency.
- Refrigerate the chocolate mixture for 10-15 minutes, then whip in powdered sugar until the filling becomes light and fluffy.
- Gently unroll the cooled cake and spread the chocolate filling evenly across the surface, maintaining a consistent layer.
- Carefully re-roll the cake, ensuring a tight and neat presentation.
- Refrigerate the Swiss roll for 30 minutes to set the filling and maintain its shape.
- Before serving, dust with powdered sugar or drizzle with chocolate ganache for an elegant finish. Slice and serve chilled.
Notes
- Ensure eggs are at room temperature for maximum volume when beating, creating a lighter, airier cake texture.
- Use a light hand when folding dry ingredients to prevent deflating the delicate egg mixture, maintaining the cake’s soft structure.
- Dust the kitchen towel generously with powdered sugar to prevent sticking and make rolling easier without tearing the warm cake.
- For a gluten-free version, substitute all-purpose flour with almond flour or a gluten-free blend, keeping the same measurements.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Western
Nutrition
- Serving Size: 8
- Calories: 271 kcal
- Sugar: 22 g
- Sodium: 85 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg