Chocolate Swiss Roll
Chocolate Swiss Roll
Ingredients
For the Chocolate Sponge
- 60 g all-purpose flour, sifted
- 20 g unsweetened cocoa powder, sifted
- 80 g granulated sugar
- 3 eggs, large
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Chantilly Cream
- 250 ml heavy cream, cold
- 30 g powdered sugar, sifted
- 1/2 teaspoon vanilla extract
For the Chocolate Sauce
- 100 g dark chocolate, chopped
- 100 ml heavy cream
- 1 tablespoon granulated sugar
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a rectangular baking pan (approximately 30x20 cm or 12x8 inches) with parchment paper, extending the paper over the sides to create handles.
⏱️ 5 min•🌡️ 180
- 2
In a large bowl, whisk together the sifted all-purpose flour, sifted unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min
- 3
In a separate large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, or until the mixture is pale, thick, and has tripled in volume. Beat in the vanilla extract.
⏱️ 7 min
- 4
Gently fold the dry ingredients into the egg mixture in two additions, using a spatula. Be careful not to deflate the batter.
⏱️ 5 min
- 5
Pour the chocolate sponge batter onto the prepared rectangular baking pan. Using an offset spatula, spread the batter evenly across the pan to form a rectangular layer.
⏱️ 2 min
- 6
Bake the sponge for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the sponge springs back when lightly touched.
⏱️ 12 min•🌡️ 180
- 7
Once baked, immediately remove the chocolate sponge from the pan by lifting the parchment paper handles. Place it on a clean work surface. Carefully peel off the parchment paper from the sponge.
⏱️ 2 min - 8
While the sponge is still warm, place a new sheet of parchment paper (slightly larger than the sponge) on your work surface. Invert the warm sponge onto this new parchment paper. Starting from one short end, roll the warm sponge up tightly with the parchment paper inside, creating a spiral. Allow the rolled sponge to cool completely at room temperature (approximately 45-60 minutes) while still rolled in the parchment paper. This prevents cracking.
⏱️ 60 min
- 9
While the sponge cools, prepare the Chantilly cream. In a cold bowl, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min
- 10
Prepare the chocolate sauce. In a small saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves and the cream is hot but not boiling. Remove from heat and add the chopped dark chocolate. Let sit for 2-3 minutes, then whisk until smooth and glossy. Set aside to cool slightly.
⏱️ 5 min
- 11
Once the sponge is completely cooled, carefully unroll it. Spread the prepared Chantilly cream evenly over the entire surface of the sponge using an offset spatula, leaving a small 1-inch border free at one short end (this will be the end where the rolling finishes).
⏱️ 5 min
- 12
Tightly roll the sponge again, starting from the short end with cream all the way to the edge, rolling it over the cream. Place the rolled chocolate swiss roll seam-side down on a wire rack set over a baking sheet (to catch excess sauce).
⏱️ 3 min
- 13
Pour the slightly cooled chocolate sauce generously over the entire surface of the rolled swiss roll, ensuring it is fully coated. Use the offset spatula to help spread if needed. Allow the chocolate sauce to set slightly (about 10-15 minutes) before slicing.
⏱️ 15 min
- 14
Using a sharp serrated knife, slice the chocolate swiss roll into individual servings. Clean the knife between each cut for a cleaner slice. Serve immediately or refrigerate.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Swiss Roll
For the Chocolate Sponge
- 60 g all-purpose flour, sifted
- 20 g unsweetened cocoa powder, sifted
- 80 g granulated sugar
- 3 eggs, large
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Chantilly Cream
- 250 ml heavy cream, cold
- 30 g powdered sugar, sifted
- 1/2 teaspoon vanilla extract
For the Chocolate Sauce
- 100 g dark chocolate, chopped
- 100 ml heavy cream
- 1 tablespoon granulated sugar
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a rectangular baking pan (approximately 30x20 cm or 12x8 inches) with parchment paper, extending the paper over the sides to create handles.
⏱️ 5 min•🌡️ 180 - 2
In a large bowl, whisk together the sifted all-purpose flour, sifted unsweetened cocoa powder, baking powder, and salt. Set aside.
⏱️ 3 min - 3
In a separate large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, or until the mixture is pale, thick, and has tripled in volume. Beat in the vanilla extract.
⏱️ 7 min - 4
Gently fold the dry ingredients into the egg mixture in two additions, using a spatula. Be careful not to deflate the batter.
⏱️ 5 min - 5
Pour the chocolate sponge batter onto the prepared rectangular baking pan. Using an offset spatula, spread the batter evenly across the pan to form a rectangular layer.
⏱️ 2 min - 6
Bake the sponge for 10-12 minutes, or until a toothpick inserted into the center comes out clean and the sponge springs back when lightly touched.
⏱️ 12 min•🌡️ 180 - 7
Once baked, immediately remove the chocolate sponge from the pan by lifting the parchment paper handles. Place it on a clean work surface. Carefully peel off the parchment paper from the sponge.
⏱️ 2 min - 8
While the sponge is still warm, place a new sheet of parchment paper (slightly larger than the sponge) on your work surface. Invert the warm sponge onto this new parchment paper. Starting from one short end, roll the warm sponge up tightly with the parchment paper inside, creating a spiral. Allow the rolled sponge to cool completely at room temperature (approximately 45-60 minutes) while still rolled in the parchment paper. This prevents cracking.
⏱️ 60 min - 9
While the sponge cools, prepare the Chantilly cream. In a cold bowl, combine the cold heavy cream, sifted powdered sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 10
Prepare the chocolate sauce. In a small saucepan, heat the heavy cream and granulated sugar over medium heat until the sugar dissolves and the cream is hot but not boiling. Remove from heat and add the chopped dark chocolate. Let sit for 2-3 minutes, then whisk until smooth and glossy. Set aside to cool slightly.
⏱️ 5 min - 11
Once the sponge is completely cooled, carefully unroll it. Spread the prepared Chantilly cream evenly over the entire surface of the sponge using an offset spatula, leaving a small 1-inch border free at one short end (this will be the end where the rolling finishes).
⏱️ 5 min - 12
Tightly roll the sponge again, starting from the short end with cream all the way to the edge, rolling it over the cream. Place the rolled chocolate swiss roll seam-side down on a wire rack set over a baking sheet (to catch excess sauce).
⏱️ 3 min - 13
Pour the slightly cooled chocolate sauce generously over the entire surface of the rolled swiss roll, ensuring it is fully coated. Use the offset spatula to help spread if needed. Allow the chocolate sauce to set slightly (about 10-15 minutes) before slicing.
⏱️ 15 min - 14
Using a sharp serrated knife, slice the chocolate swiss roll into individual servings. Clean the knife between each cut for a cleaner slice. Serve immediately or refrigerate.
⏱️ 3 min