This Chocolate Swiss Roll is a rich, chocolatey and sumptuous dessert, a treat for chocolate lovers. A chocolate sponge cake filled with chocolate mousse and topped with chocolate ganache. It is simply heavenly delicious.
Source:Home Cooking Adventure
Element
Makes about 12 servings
Porous cake
1/2 cup (63g) all-purpose flour
1/4 cup (30g) cocoa powder
1 teaspoon (4g) baking powder
1/2 teaspoon (2g) salt
4 eggs
2/3 cup (135g) sugar
1/2 teaspoon (1g) instant coffee
2 tablespoons (28g) oil
pour until it’s full
5 oz (150g) semi-sweet chocolate
1/2 cup (120g) whipped cream
1 cup (240g) whipped cream, chilled
To decorate
Cocoa powder for dusting
1 oz (30g) semi-sweet chocolate
2 tablespoons (30g) whipped cream
1. Prepare the cake. Preheat oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line the baking tray with parchment paper.
2. Beat flour with cocoa powder, baking powder and salt in a medium bowl. Set aside.
3. Add eggs and sugar to a large bowl. Beat with a whisk until lemon yellow and foamy. Add oil and mix until well combined. Add the instant coffee and then gradually add the flour mixture.
4. Pour the batter into the prepared baking tray and spread evenly in the corners with a spatula.
5. Bake for about 12 minutes until a toothpick inserted in the center comes out clean.
6. Take a sheet of parchment and sprinkle cocoa powder on it. This keeps the cake from sticking. Flip the cake over the paper. Remove the toasted parchment.
7. While still hot roll with parchment inside. You will have to do it while it is still hot/warm or it will crack. Let cool completely.
8. Prepare the filling. Place chocolate and cream in a heatproof bowl and place over a saucepan of boiling water. Melt over low heat.
9. Beat cream in another bowl until stiff peaks form. Mix in melted chocolate.
10. Open the cake and spread the chocolate filling evenly over the cake.
11. Roll the cake. Refrigerate for at least 1 hour before using.
12. Coat the roll with cocoa powder. To make the ganache for garnish, simply melt the chocolate with an equal amount of cream and use a spatula or simply a bag with a small end of the tube and pour the chocolate over the roll as you like. Let the ganache set for a few minutes and serve.
