Chocolate Swiss roll#dessert recipe. This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort. Add cake mix, water and oil.
This Christmas classic has gone to a new level.
This Easy chocolate Swiss roll is extraordinarily tasty and so moreish you'll never stop making it.
Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.
You can cook Chocolate Swiss roll#dessert recipe using 16 ingredients and 9 steps. Here is how you cook it.
Ingredients of Chocolate Swiss roll#dessert recipe
- Prepare 4 of eggs.
- Prepare 65 g of granulated sugar.
- It's 65 g of dark brown sugar.
- You need 15 ml of strong brewed coffee.
- Prepare 60 g of margarine.
- You need 1 tsp of vanilla extract.
- It's 62 g of all purpose flour.
- You need 20 g of cocoa powder plus 10g for rolling.
- You need 1 tsp of baking powder.
- Prepare 1/4 tsp of salt.
- You need of For topping:.
- Prepare 300 ml of whipping cream.
- Prepare 113 g of dark chocolate.
- Prepare 1-2 of ripe bananas.
- It's 1/4 cup of chopped nuts optional.
- You need of Dessicated coconut or grated white chocolate.
Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. A nod to the classic childhood favorite, this chocolate cake roll combines light chocolate sponge cake with sweet vanilla whipped cream and chocolate ganache. Rich and totally irresistible, this dessert is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and video tutorial for success.
Chocolate Swiss roll#dessert recipe instructions
- Preheat oven to 350°F (177°C). Grease a baking sheet then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. Measure and weigh all ingredients..
- Using a hand mixer beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes..
- Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating the whites! Batter will be very light..
- Spread batter evenly into prepared pan. It will be a very thin layer. Tap the pan on the counter to smooth out the top..
- Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over- bake!.
- Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper from baked cake. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely..
- Meanwhile melt the chocolate with equal amount of whipping cream in a double boiler n let it cool. Whip the remaining cream until soft peaks and add a few tbspn of the melted chocolate and continue to whip until stiff peaks..
- Gently unwrap the rolled roll. Spread the whipping cream top with thin slices of bananas,nuts n coconut. Then using a cling film roll again tightly and refrigerate till its firm..
- Remove the roll from the refrigerator, Pour the melted chocolate over it and garnish with chopped nuts and dessicated coconut... Enjoy your dessert.
If you decide to make this Chocolate Swiss Roll Cake recipe, let me tell me what you can expect when making this cake: The cake itself is fairly simple. Mix some flour, eggs, sugar, and unsweetened cocoa powder together to come to a cake and that is about it! Brush the base and sides of the pan with melted butter, and dust with flour. Roll it up in the pillow case - let it cool and then unroll and fill. Roll it up and put in tin foil and chill for at least one-hour.