*Creating the perfect Chocolate Swiss Roll may seem daunting, but this foolproof recipe via Recipes by Clare balances technique with indulgence for a dessert that’s as beautiful as it is delicious.
The foundation is a light, airy chocolate sponge made with Dutch-process cocoa and just a hint of espresso powder to deepen the flavor. Four eggs are whipped to a ribbon stage with sugar and vanilla, creating volume and structure before the dry ingredients are gently folded in. The final touch, a stream of warm milk and melted butter, ensures a silky batter.
Once baked for just over 10 minutes at 350°F, the cake is dusted with cocoa powder and rolled while still hot. This step is crucial. “Rolling the cake immediately prevents cracks,” the recipe advises, noting that repeated rolling as it cools enhances flexibility.
After cooling to room temperature, the sponge is unrolled and layered with a rich vanilla whipped cream made with chilled heavy cream, powdered sugar, and vanilla. It’s then gently re-rolled, wrapped tightly, and chilled before the finishing touch: a smooth, glossy chocolate ganache poured over the surface.
To make the ganache, hot cream is poured over finely chopped semi-sweet chocolate. Stirred until silky, a bit of corn syrup can be added for extra shine. The roll is chilled again to set the coating fully.
Storage is simple: wrap tightly and refrigerate for up to four days, or freeze (without ganache) for longer. For clean slices, always cut while chilled.
Looking to experiment? Try layering raspberry preserves beneath the cream or swapping vanilla for almond extract. For a lighter version, skip the ganache and dust with powdered sugar instead.
With careful rolling and cold ingredients, this Chocolate Swiss Roll promises professional-level results from your home kitchen. Read the full cooking instructions HERE.
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