Chocolate Swiss roll
ANTI-CHEF · ♥ 1.6K likes · 28.1K views · 8 min video
Read about rolled cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- cocoa powder
- all-purpose flour
- sugar
- salt
- butter
- 4 whole eggs
Whisk the cocoa powder, flour and salt in a large bowl.
Over a double boiler, beat the eggs and sugar with a hand mixer until thick, pale and warm to the touch.
Remove from the heat and beat another three minutes to the ribbon stage: drizzled off a spoon it falls like a ribbon and does not settle for five to ten seconds.
Mix in the melted butter, then gently fold in the dry ingredients.
Butter a parchment-lined baking sheet and spread the batter as flat as possible, leaving an inch from the edges of the pan.
Bake in a preheated oven five to six minutes, until springy to the touch.
While the cake is still warm, roll it up using the parchment to lift it and keep it rolled until needed.
Flipping and the first roll
Mix the heavy whipping cream, sugar and vanilla for five minutes.
Cream filling and the final roll
- heavy whipping cream
- sugar
- vanilla
Unroll the cake and spread the cream over it, leaving one inch around the border.
- chocolate chips
- heavy cream
- milk
Pour the heavy cream over the chocolate chips and microwave in 30-second intervals, stirring every 30 seconds, until combined; add a little milk to make it easier to pour.
Microwave chocolate ganache