Indulge your senses with a delightful twist on a classic dessert: the Chocolate Orange Swiss Roll! This French treat combines the rich, velvety taste of dark chocolate with the refreshing zing of orange zest, creating a harmonious blend that will leave your taste buds dancing. Perfect for any occasion, whether it's a family gathering or a cozy evening at home, this show-stopping dessert is sure to impress. With just 35 minutes of your time, you can whip up a luscious roll that not only looks stunning but tastes divine. Ready to elevate your dessert game? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 4 large eggs
- 100g caster sugar
- 75g plain flour
- 25g cocoa powder
- 100g dark chocolate
- 200ml double cream
- 2 tablespoons orange zest
Instructions
- Preheat the oven to 180°C (350°F). Line a Swiss roll baking tray (approximately 33x23cm) with parchment paper, ensuring the paper extends slightly over the edges.
- Separate egg whites and yolks into two clean, dry mixing bowls. Ensure no yolk contamination in the egg whites for optimal volume.
- Whisk egg whites until soft peaks form. Gradually add half the caster sugar while continuing to whisk until stiff, glossy peaks develop.
- In another bowl, beat egg yolks with remaining sugar until pale and creamy, creating a thick ribbon-like consistency when the whisk is lifted.
- Sift together plain flour and cocoa powder. Gently fold the flour mixture into the egg yolk mixture using a spatula, maintaining as much air as possible.
- Carefully fold the whisked egg whites into the chocolate batter in three stages, using a gentle cutting and folding motion to preserve volume.
- Pour the batter evenly into the prepared baking tray, spreading gently to create a uniform thickness. Tap the tray lightly to remove any air bubbles.
- Bake in the preheated oven for 12-15 minutes until the sponge springs back when lightly touched and edges start to pull away from the sides.
- Immediately after removing from oven, place a clean tea towel on the work surface and dust with caster sugar. Invert the hot sponge onto the towel.
- Carefully peel off the parchment paper while the sponge is still warm. Roll the sponge with the tea towel from the short end and let it cool completely.
- Melt dark chocolate in a bowl over simmering water. Allow to cool slightly. Whip double cream until soft peaks form.
- Fold melted chocolate and orange zest into the whipped cream, creating a rich chocolate orange filling.
- Unroll the cooled sponge, spread the chocolate orange cream evenly, leaving a small border around the edges.
- Carefully re-roll the sponge, using the tea towel to help create a tight, neat roll. Place seam-side down on a serving plate.
- Dust with additional cocoa powder or icing sugar if desired. Refrigerate for at least 1 hour to set before slicing and serving.
Tips
- Egg Whites Matter: Ensure your mixing bowls are completely clean and dry when separating the egg whites. Any trace of yolk can prevent them from whipping up properly.
- Gentle Folding: When incorporating the egg whites into the chocolate batter, use a gentle folding technique. This helps maintain the airy texture of the sponge, resulting in a light and fluffy roll.
- Cooling Technique: After baking, rolling the sponge while it’s still warm in a tea towel helps to shape it without cracking. Dust the towel with caster sugar to prevent sticking.
- Chill for Perfection: Allow your rolled Swiss roll to chill in the refrigerator for at least an hour after assembling. This helps the filling set and makes slicing easier.
- Decorate Creatively: For an extra touch, dust your finished roll with cocoa powder or icing sugar, or even add some chocolate shavings for a beautiful presentation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 7g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 160mg
