Fluffy Chocolate Swiss Roll
This delicious, decadent, Fluffy Chocolate Swiss Roll is a fabulous festive dessert option! It has a wonderfully creamy mascarpone filling. This dessert is oozing with rich chocolatey flavors from the cake and ganache. Top it with almond flakes or berries.
Servings: 8 people
Calories: 316kcal
Equipment
- 1 Spatula
- 1 Whisk
- 1 baking tray
- 1 Cooling rack
Ingredients
Chocolate Swiss Roll
- 4 eggs
- 80 g plain flour
- 80 g caster sugar
- 20 g cocoa powder
- 1 pinch of salt
- 1 teaspoon of baking powder
- 1 tablespoon oil
Chocolate Swiss Roll Filling
- 50 ml Water
- 1 cup of mascarpone
- ¾ cups of double cream
- 1 teaspoon Almond extract
- 4 tablespoon Powdered sugar
Chocolate Ganache
- 40 g Dark chocolate
- 3 tablespoon Double cream
Instructions
Bake Chocolate Cake
- Grab the eggs and separate the yolks from the whites. Pour the egg whites into a large bowl then add 40 g of sugar to the bowl. Beat the egg whites with a mixer for 5 minutes or until the mixture is fluffy and dense.
- In a separate bowl, beat the yolks with the remaining 40 g of sugar for about 3 minutes.
- Then grab another bowl and combine the wheat flour, salt, baking powder and cocoa powder. Set aside for later.
- Next, add the whipped yolks to the bowl of egg whites, mix gently with a spatula, making smooth movements from bottom to top.
- Add the sifted dry ingredients in 2-3 stages and stir gently with a spatula, making smooth movements from bottom to top.
- Preheat oven to 175C/350F. Cover an oven tray with baking paper and brush it with oil. Gently transfer the chocolate batter onto the paper and smooth it using a spatula. Place the tray in the oven and bake the cake for 15 minutes or until done. The finished cake should spring back when pressed gently.
- Turn the cake over on to a cooling rack and remove the baking paper. Then, roll the sponge cake with a towel and leave it to cool on the cooling rack.
Chocolate Swiss Roll Filling
- Whip heavy cream with powdered sugar and almond extract in a bowl. Then add the mascarpone and beat the mixture for another 3 minutes. Once the filling is ready place it in the refrigerator while the cake cools.
- Spread the cream filling on the cake while it is still warm and smooth it using a spatula. This will ensure that the finished roll is neat and beautiful.
- Then roll the cake carefully and make sure it doesn’t crack. Once the cake is fully rolled wrap the roll in plastic film and refrigerate for 3 hours. You can also leave the roll in the refrigerator overnight and finish decorating the dessert in the morning instead.
Chocolate Ganache and Decoration
- Once you are ready to serve the chocolate swiss roll, add dark chocolate to a bowl, melt the chocolate on top of a hot water bath, add the cream and stir until smooth. Then evenly spread the roll with chocolate-creamy ganache.
- Garnish the roll with almond flakes or chopped almonds and serve. Alternatively, you can put the chocolate Swiss roll in the fridge for 1 hour to allow the chocolate ganache to set.
Notes
- Batter: Do not overmix the cake batter as this will result in a tough sponge.
- Oven tray: The oven tray should have some depth so that the cake batter does not spill out of the tray.
- Filling: Be careful not to add too much filling to the cake as you will need to roll it. Adding the right amount of filling will help you to achieve the desired spiral shape. In addition, make sure the Swiss roll is not too hot when you add the filling as it will cause it to melt.
- Decoration: Serve plain, with icing sugar, berries or chocolate ganache it really is up to you and your preference.
Nutrition
Serving: 103G | Calories: 316kcal | Carbohydrates: 27.75g | Protein: 7.12g | Fat: 20g | Saturated Fat: 10.918g | Polyunsaturated Fat: 2.032g | Monounsaturated Fat: 5.849g | Trans Fat: 0.019g | Cholesterol: 128mg | Sodium: 193mg | Potassium: 258mg | Fiber: 1g | Sugar: 17.52g | Vitamin A: 633IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 1.98mg