Imagine a dessert so irresistible that it combines the rich, velvety texture of chocolate with a light, airy cake that literally rolls with elegance. This Chocolate Swiss Roll is not just a cake – it's a culinary masterpiece that promises to transform your ordinary dessert experience into an extraordinary moment of pure bliss. Whether you're a chocolate lover, a baking enthusiast, or someone looking to impress your guests, this recipe is your ticket to dessert heaven!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Swiss
Serves: 8 servings
Ingredients
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 4 large eggs
- 1 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- ½ cup chocolate ganache
Instructions
- Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper, ensuring the paper extends slightly over the edges for easy removal.
- Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat eggs using an electric mixer on high speed for 5 minutes until they become thick and pale yellow.
- Gradually add sugar to the beaten eggs, continuing to mix until the mixture becomes light and fluffy, about 2-3 minutes.
- Gently fold in the vanilla extract, then carefully fold in the dry ingredients, being careful not to deflate the egg mixture.
- Pour the batter evenly into the prepared jelly roll pan, spreading it smoothly with a spatula to ensure an even layer.
- Bake in the preheated oven for 12-15 minutes, or until the cake springs back when lightly touched.
- While the cake is still hot, dust a clean kitchen towel with cocoa powder. Carefully invert the cake onto the towel and peel off the parchment paper.
- Immediately roll the cake with the towel, starting from the short end, and let it cool completely for about 30 minutes.
- Unroll the cooled cake and spread a layer of whipped cream evenly across the surface.
- Carefully re-roll the cake, this time without the towel, placing it seam-side down on a serving plate.
- Drizzle chocolate ganache over the top of the roll, allowing it to cascade down the sides.
- Refrigerate for at least 1 hour before slicing and serving to allow the cake to set.
Tips
- Temperature is Key: Ensure your eggs are at room temperature for maximum volume when beating.
- Gentle Folding Technique: When incorporating dry ingredients, use a gentle folding motion to preserve the air in the batter, which gives the cake its signature light texture.
- Rolling While Hot: Roll the cake immediately after baking while it's still warm to prevent cracking and help it maintain a smooth, flexible shape.
- Cocoa Powder Trick: Dusting the towel with cocoa powder prevents sticking and adds an extra layer of chocolate flavor.
- Chilling is Crucial: Refrigerate the roll for at least an hour before serving to help it set and make slicing easier.
- Whipped Cream Consistency: Ensure your whipped cream is stabilized and not too runny to prevent leaking when rolling.
- Ganache Drizzling: Let the ganache cool slightly before drizzling to achieve the perfect flowing consistency.Pro tip: Practice makes perfect! Don't get discouraged if your first attempt isn't picture-perfect – each Swiss roll is a delicious learning experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
