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zakruti.com » Dish recipes » Home Cooking Adventure
Chocolate Swiss Roll Recipe

Chocolate Swiss Roll Recipe

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Rating: 4.0; Vote: 1
This Chocolate Swiss Roll is a rich, chocolaty and decadent dessert, a rewarding treat for chocolate lovers. A chocolate sponge cake is filled with a chocolate mousse filling and drizzled with chocolate ganache on top. It is simply heavenly delicious. Ingredients Makes about 12 servings Sponge Cake 1/2 cup (63g) all-purpose flour 1/4 cup (30g) cocoa powder 1 tsp (4g) baking powder 1/2 tsp (2g) salt 4 eggs 2/3 cup (135g) sugar 1/2 tsp (1g) instant coffee 2 tbsp (28g) oil Filling 5 oz (150g) semi-sweet chocolate 1/2 cup (120g) whipping cream 1 cup (240g) whipping cream, chilled For decoration Cocoa powder for dusting 1 oz (30g) semi-sweet chocolate 2 tbsp (30g) whipping cream 1. Prepare the cake. Preheat the oven to 350F (180C. Butter a 12X16 inch (30x40 cm) baking tray and line it with parchment paper. 2. In a medium bowl whisk flour with cocoa powder, baking powder and salt. Set aside. 3. In a large bowl add eggs and sugar. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Add instant coffeee and then gradually add flour mixture. 4. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula. 5. Bake for about 12 minutes until a toothpick inserted into the center comes out clean. 6. Take a parchment paper and sprinkle with cocoa powder. This helps the cake not stick. Flip the cake over the paper. Remove the parchment paper it was baked with. 7. While still hot roll with the parchment paper inside. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely. 8. Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat. 9. In another bowl whip cream until stiff peaks form. Mix in the melted chocolate. 10. Unroll the cake and spread the chocolate filling evenly over the cake. 11. Roll the cake back up. Refrigerate for at least 1 hour before serving. 12. Dust the roll with cocoa powder. To make the ganache on top for decoration simply melt the chocolate with same amount of cream and using a spoon or simply a piping bag fitted with a small tip and drizzle the chocolate over the roll as you like. Let the ganache set for few minutes and serve.
Date: 2019-07-03

Comments and reviews: 10


Please reply HomeCookingAdventure Hi I made this swiss roll cake recipe of yours two times The first time was AMAZING The second time (which was yesterday) unfortunately and i do not know why but i rolled the cake as soon as I bought it out of the oven and i let it chill for about 30-45mins in the fridge. As I carefully unrolled the cake to put the filling on it, IT ALL CRACKED AND BROKE APART And the edges were very hard. The first time I made it, the edges were hard too but i just sliced those off and the cake itself did not crack thankfully. I did exactly what was instructed like the last time but im not sure why this happened yesterday may you please inform me and help me out with my two problems from your recipe? Thank you
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I love your presentation and the way the videos are done. But I thought roll cakes were a delicate procedure of whipping eggs and sugar to ribbon stage, and then ever so carefully folding the dry ingredients in, resulting in a frothy foam-like batter. This looks like the method of a normal chocolate cake. it looks beautifully done in the video, but I'd really like some feedback from someone who's tried it. :)Other than that, I LOVE your videos.
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Thank you for sharing your great recipes I was trying to make this yummy swiss roll but Could you please tell my why the chilled cream filling looks a bit runny that spilled out while rolling the cake over even though I made the exact amount of each ingredient and whisk the whipping cream enough
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always the best recipes. anyone can follow these recipes without thinking twice or cross check with another recipe. Thank you for sharing all your recipes with us. God bless you and we love you always love from SriLanka - ruwi
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I made this last Mother's Day and it was so delicious and soft. My family loves it especially my daughter and been asking me to do this again that why I'am making this again and it's in my oven right now Can't wait to eat this AGAIN
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Jai essaye la recette mais je nai pas reussi je ne sai pas pourquoi. apre avoir sorti de four je ne mais oas de cacao et je la roule avec un chiffon humide. dit moi cest pour cela la cake est dechire en plusieur tranches?
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I tried this recipe and it turn out really very good, it was little sweet than normal cake, but overall it was very delicious. Everyone loved it Thanks for this simple but delicious recipe.
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Hi I'd love to make this but I have a real quick question. How long would this last when refrigerated? I think whipping cream goes bad pretty quickly so would the Swiss roll last long?
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I really love this recipe and ive done this twice but the filling always turned watery whenever i mixed melted chocolate + stiff peak whipping cream. Am i doing something wrong here? :(
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for the filling do you add the melted chocolate warm into the the whipped cream? cos when I did that my cream became all watery and when I whisked it it wouldn't thicken. answer please
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