Chocolate Swiss Roll
An Especially light chocolate sponge rolled next to a slightly sweetened cream, enrobed in chocolate then topped with mini Swiss rolls.
Prep time: 30 minutes
Cook time: 10 minutes
Yields: 1 cake
Author: Ireland Lindsay
Ingredients:
For the cake:
4 large eggs, separated
1/3 cup (65g) granulated sugar
1/3 cup (65g) packed light or dark brown sugar
1 Tablespoon (15ml) espresso powder
1/4 cup (60g) melted unsalted butter, cooled slightly
1/2 cup (62g) all-purpose flour
3 Tablespoons natural unsweetened cocoa powder- more for rolling
1 teaspoon baking powder
1/4 teaspoon salt
For the filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla
For the topping:
1 ½ cups of chocolate- ideally around 70%
1 package of Hostess Swiss Rolls
FOR THE CAKE:
PREHEAT oven to 350F and prepare a 12x17* inch baking sheet liberally with non-stick spray and parchment paper
*Ideally the baking sheet needs to be the exact size, it can be a few inches off but not majorly.
WHIP the egg whites on medium until they begin to foam, gradually add in white sugar. Once all the white sugar has been added increase the speed and whip for 5 minutes, or until stiff peaks have been achieved. Set aside.
INTO a separate bowl, combine brown sugar and egg yolks and whip on high speed for about 2 minutes or until lightened in color. Add in espresso powder and melted butter and mix. Then, sift in the remaining dry ingredients and mix until fully combined.
AT this point you have 2 mixtures, your merengue and unfinished cake batter. Carefully fold the merengue mixture, in around 5 portions, into the cake batter. Your end result should be a light batter with bubbles throughout.
SPREAD batter evenly into prepared baking sheet, it will be very thing so don’t worry if it’s looking so. The goal is to spread it as evenly as possible so that it has an even bake. Bake for 10 minutes or until the top of the cake gently springs back after you touch it- avoid overbaking. Keeping a moist cake is one of the keys to it not cracking once we roll :)
WHILE your cake is in the oven place a tea towel or parchment*, slightly bigger than your roll, on the counter and dust thoroughly with cocoa powder.
*I recommend using a tea towel because it is a little more flexible than parchment, seems strange, I know- but it works!
IMMEDIATELY after your cake gets out of the oven loosen edges with a butter knife and place on prepared tea towel/parchment. Remove parchment you baked with and dust again liberally with cocoa powder. Carefully, starting with a narrow end, roll your cake into the classic Swiss roll. Wrap and let cool in the fridge until completely cooled, about 30 minutes/1h.
FOR THE FILLING:
WHEN you’re ready to assemble, whip the cream, powdered sugar, and vanilla on medium speed till you reach stiff peaks. Set aside.
TO ASSEMBLE:
UNROLL your fully cooled cake, and using an offset spatula, spread on the filling in one even layer making sure to get all the way to the edges. Roll back up, this time, without the towel. Wrap with cling film and place in the fridge until cooled- 30 minutes.
TO FINISH:
REMOVE cooled Swiss roll from fridge and place on a parchment lined baking sheet set up with a wire rack.
MELT the leftover chocolate and carefully pour over roll in one quick movement, tap the sheet on counter to remove excess chocolate.
SLICE ½ inch portions from a Hostess Swiss Roll and place along the top of your cake. Chill completely and give yourself a high five, you just made an entire swiss roll from scratch! I knew you could do it.
SLICE with hot knife and enjoy! Keep in fridge covered for up to 4 days. Feel free to divide into 4 portions and give mini cakes away to your friends- or keep them for later ;)
Recipe by @IreBakes
