This chocolate Swiss roll is a classic, made with a light vanilla sponge cake that’s rolled up with rich chocolate spread, creating a visually stunning and delicious dessert. The tender sponge and smooth filling come together for a dessert that’s elegant yet simple to make. Whether served at a party, for a family dessert, or as an afternoon treat, this Swiss roll is bound to impress.
Why You’ll Love This Recipe
This Swiss roll is a delightful combination of fluffy sponge cake and rich chocolate spread. The lightness of the cake contrasts perfectly with the creamy filling, creating a treat that’s not too heavy yet full of flavor. The touch of almond extract adds a subtle complexity to the cake, making it more than just your average Swiss roll. Plus, the process of rolling the cake makes for a beautiful presentation, perfect for serving at gatherings or simply as an indulgent snack.
Perfect Occasion
This chocolate Swiss roll is perfect for afternoon tea, dessert after dinner, or even as a showstopper at celebrations like birthdays or holiday gatherings. It’s light and refreshing enough to be enjoyed at any time of day, while the chocolate filling adds a decadent touch. The Swiss roll also travels well, making it ideal for bringing to potlucks or family dinners.
Decoration Tips
For an extra decorative touch, you can dust the Swiss roll with powdered sugar or cocoa powder before serving. For a more indulgent presentation, drizzle melted chocolate over the top or add a dollop of whipped cream on the side. You can even garnish it with fresh berries, such as strawberries or raspberries, to add color and freshness. For a festive twist, add a sprinkling of edible glitter or chocolate shavings.
Ingredients:
- 5 eggs
- 100g sugar
- 150g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A few drops of bitter almond extract
- Chocolate spread (for filling)
- Powdered sugar (for dusting)
Instructions:
- Prepare the Batter:
In a large mixing bowl, whisk the eggs and sugar together for about 7 minutes, until the mixture triples in volume and becomes pale and fluffy. - Add the Dry Ingredients:
Sift the flour and baking powder together. Gently fold the dry ingredients into the egg mixture using a spatula, lifting the batter as you fold to retain the air. Add the vanilla extract and bitter almond extract, stirring just until combined. - Bake the Sponge:
Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper and pour the batter evenly across the tray. Smooth out the surface with a spatula. Bake for 10 minutes, or until the sponge is golden and springy to the touch. - Roll the Sponge:
Once the sponge is out of the oven, carefully transfer it to a clean, slightly damp kitchen towel. Roll the sponge up gently, starting from one end while it’s still warm. This will help the sponge hold its shape and prevent cracking when you fill it. - Fill the Roll:
After the sponge has completely cooled, gently unroll it. Spread a generous layer of chocolate spread evenly across the surface of the cake. Roll the sponge back up tightly. - Decorate and Serve:
Place the rolled cake on a serving platter and dust with powdered sugar for a classic finish. Slice and serve.
Enjoy your light and indulgent chocolate Swiss roll!
