Tuesday, 16 June 2015

Chocolate Swiss Roll

Fancy a slice of something sweet to go with afternoon cuppa? Try this rich and delicious chocolate and cream swiss roll.

Chocolate Swiss Roll

6 large eggs
150g/ 2/3cup, caster/fine sugar
225g/8oz dark chocolate, 60% or greater
For the Filling
355ml/1 ½ cups double (heavy) cream
½ tsp vanilla extract
To Serve
Fresh raspberries or strawberries or other soft fruits - optional
Cocoa powder for dusting
Preheat the oven to 220°C/ 425°F/gas 7


Lightly grease and line a 23 x 33/ 9 x 13 inch Swiss Roll tin. Using a small piece of kitchen paper lightly dampened with a little vegetable oil, lightly rub the surface of the paper.

Separate the egg yolk and white, reserve each in different bowls. Mix the sugar and egg yolks together in a large, roomy, baking bowl. Whisk with either an electric hand whisk or a hand whisk until a light, yet thick mixture is formed.

Melt the chocolate with 4 tbsp water in either the microwave (take care to not overcook) or over a pan of slightly simmering, boiling water making sure the bottom of the bowl does not touch the water.

Add the chocolate to the egg and sugar mix and stir gently.

In a separate, clean bowl, whisk the egg whites until fairly stiff, they should form fairly firm peaks when the whisk is lifted from the bowl. Fold a tablespoon of the egg white through the chocolate sponge mixture, then add the remaining whisked egg whites and gently fold through.

Place the sponge mix into the prepared tin, smooth very, very gently with a spatula to smooth out the surface and fill the tin taking care to not knock out any air. Bake in the preheated oven for 12 minutes, or until firm to the touch. Do not overcook or the sponge will become dry. Place the tin on a cooling rack and leave to cool.

Rolling Up

Lay a large sheet of greaseproof paper onto the work surface, flip the Swiss roll tin over onto the paper and gently ease the sponge out. Peel away the paper on the sponge and tidy up any ragged edges of the cake.

Whip the cream lightly but enough that the cream will loosely hold its shape. Spread the cream evenly over the entire surface of the cake leaving a 2cm/3/4" margin on either of the two short sides.
Using a small sharp knife cut a small incision 2cm /3/4" in from one of the short edges taking care not to cut right through the cake. Carefully fold this in towards the cream, then use the paper on the work surface roll the cake away from you until a log is formed. Do not worry if cracks appear on the surface, these are part of the character of a Swiss Roll.

Serve the cake dusted with cocoa powder, or icing.

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