Decadent Chocolate Swiss Roll Recipe

Introduction

The Chocolate Swiss Roll is a classic dessert that combines a light, fluffy cocoa sponge with a smooth cream filling. This easy-to-make treat is perfect for any occasion and sure to impress your guests.

Ingredients

• 4 large eggs
• 100 grams sugar
• 30 grams cocoa powder
• 200 ml heavy cream

Instructions

1. Step 1: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
2. Step 2: Separate the eggs. Beat the egg whites until stiff peaks form.
3. Step 3: In another bowl, whisk the egg yolks with sugar until pale and creamy, then add the cocoa powder and mix gently.
4. Step 4: Carefully fold the egg whites into the yolk mixture, maintaining the airiness.
5. Step 5: Pour the batter onto the prepared tray and spread evenly. Bake for 10–12 minutes until springy to the touch.
6. Step 6: While still warm, turn the sponge out onto a clean kitchen towel dusted with cocoa powder or sugar. Roll the sponge gently with the towel and let it cool.
7. Step 7: Whip the heavy cream until soft peaks form.
8. Step 8: Unroll the sponge, spread the whipped cream evenly, then carefully re-roll without the towel.
9. Step 9: Refrigerate for at least one hour before serving to set the cream and enhance flavors.

Tips & Variations

• For extra flavor, add a teaspoon of vanilla extract to the cream before whipping.
• Dust the finished roll with powdered sugar or cocoa powder for a decorative touch.
• Try adding fresh berries inside the roll for a fruity surprise.
• If you don’t have heavy cream, use whipped mascarpone cheese for a richer filling.

Storage

Store the Chocolate Swiss Roll in an airtight container in the refrigerator for up to 3 days. For best texture and flavor, consume within this timeframe. If needed, you can let it sit at room temperature for 10-15 minutes before serving to soften the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different filling instead of cream?

Yes, you can substitute the whipped cream with buttercream, jam, or a chocolate ganache depending on your preference.

How do I prevent the sponge from cracking when rolling?

Rolling the sponge while it’s still warm and using a slightly damp kitchen towel helps prevent cracking. Be gentle when rolling and unrolling.

Decadent Chocolate Swiss Roll Recipe

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★★★★★

4.5 from 64 reviews

This classic Chocolate Swiss Roll features a light and airy chocolate sponge cake rolled with a smooth, rich cream filling. Perfect as an elegant dessert or a special treat, this recipe delivers a moist, tender cake with a luscious cream center that melts in your mouth.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes (including cooling and chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Sponge Cake

• 4 large eggs
• ¾ cup (150g) granulated sugar
• ½ cup (55g) cocoa powder
• ¼ cup (30g) all-purpose flour
• ¼ teaspoon salt

For the Cream Filling

• 1 cup (240ml) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Sponge Batter: Preheat oven to 350°F (175°C) and line a jelly roll pan with parchment paper. In a large bowl, beat the eggs and sugar with an electric mixer until thick, pale, and doubled in volume, about 5 minutes. Sift together cocoa powder, flour, and salt, then gently fold into the egg mixture to maintain the airiness.
2. Bake the Sponge: Pour the batter evenly into the prepared pan, smoothing the surface. Bake for 12-15 minutes until the sponge springs back when lightly touched and a toothpick inserted comes out clean. Do not overbake to keep the cake soft and pliable.
3. Roll the Cake: While the sponge is hot, turn it out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Roll the cake up in the towel from the short side to form a spiral, then let cool completely to set the shape.
4. Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form and the cream is smooth and slightly glossy.
5. Assemble the Swiss Roll: Gently unroll the cooled sponge and spread the whipped cream evenly over the surface. Re-roll the cake carefully without the towel. Wrap in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
6. Serve: Slice the Swiss roll into 1-inch thick pieces and serve chilled for the best texture and flavor.

Notes

• Use fresh eggs at room temperature for better volume in the sponge.
• Be gentle when folding dry ingredients to keep the batter airy.
• Rolling the sponge while warm prevents cracking and makes rolling easier.
• The cake can be stored wrapped in the refrigerator for up to 2 days.
• Optional: dust the finished roll with powdered sugar or cocoa powder for an elegant finish.

Keywords: Chocolate Swiss Roll, chocolate cake roll, cream-filled cake, sponge cake roll, classic dessert