Indulge in the exquisite taste of our Chocolate Lover’s Dream Swiss Roll, a dessert that wraps the rich essence of chocolate in every spiral. This recipe is a testament to the timeless appeal of Swiss rolls, combining a tender, cocoa-infused sponge with a luscious chocolate cream filling. Whether you’re a dedicated chocolate enthusiast or looking for an elegant dessert to impress, this Swiss roll promises to be a delightful addition to your culinary repertoire.
Why You’ll Love This: This Swiss Roll is a chocolate aficionado’s paradise. Its moist, airy sponge cake, coupled with a decadent, creamy filling, strikes the perfect balance between richness and lightness. The process of rolling melds the two components into a beautiful, spiral pattern that not only tastes divine but also looks sophisticated on any dessert table. Plus, it’s a versatile treat – perfect as a make-ahead dessert that you can freeze and enjoy piece by piece.
Perfect Occasion: Ideal for celebrations, afternoon teas, or as a luxurious treat after a long day, this Swiss roll fits seamlessly into any setting. Its elegant appearance and decadent flavor profile make it a fantastic choice for birthdays, holidays, or any occasion that calls for a special touch.
Decoration Tips: While this Swiss roll looks stunning in its simplicity, you can elevate its appearance with a dusting of powdered sugar, a drizzle of melted chocolate, or a scattering of edible flowers for a pop of color. For those special occasions, a few berries or a dollop of whipped cream on the side can add both visual appeal and a fresh flavor contrast.
For the Sponge Cake:
- 4 eggs
- 1 cup granulated sugar, less two finger’s widths
- 2 tablespoons vegetable oil (28g)
- ½ teaspoon instant coffee
- ½ cup flour (63g)
- ¼ cup cocoa powder (30g)
- 1 packet baking powder
- 1 packet vanilla
- A pinch of salt
For the Cream:
- 150g dark chocolate
- 120g cream (for melting with chocolate)
- 240g cold cream (chill in the freezer for 30 mins before use)
Directions:
- Whip eggs and sugar until fluffy.
- Mix in vegetable oil, instant coffee, salt, and vanilla.
- Sift in flour, cocoa powder, and baking powder, then mix briefly.
- Spread the batter on a greased, parchment-lined 30×40 cm baking tray.
- Bake in a preheated oven at 175°C (347°F) for 7-8 minutes. Watch closely to prevent drying out.
- Immediately flip the baked cake onto a new piece of parchment paper dusted with cocoa powder, peel off the baking paper, roll up, and let cool.
- For the cream, melt chocolate with 120g cream using a double boiler method, then cool.
- Whip the cold cream until slightly thickened. Fold in the cooled chocolate mixture without overbeating to avoid separating.
- Unroll the cake, spread the cream evenly, and roll it back up. Decorate as desired.
Enjoy this Chocolate Lover’s Dream Swiss Roll, a dessert that combines the simplicity of baking with the sophistication of chocolate, making every slice a moment to savor. Enjoy!
