Chocolate Swiss Roll

Chocolate Swiss Roll

Recipe from Annie Bell
Ingredients

For the Sponge

  • 50g Cocoa Powder
  • Pinch of salt
  • 3 large eggs
  • 75g light muscovado sugar

Little Extra

  • Unsalted butter for greasing
  • Cocoa Powder for dusting (optional)
  • Icing sugar for dusting
  • Chocolate curls for decorating (optional)

For The Filling

  • 200g of dark chocolate (approx.. 50% cocoa)
  • 1 Tablespoon dark¬† muscovado sugar
  • 200ml Whipping Cream

PREP TIME

10-15 Minutes

COOK TIME

8-10 minutes

SERVES

6

Instructions
  1. Preheat the oven to 180C fan oven / 200C electric oven.
  2. Butter a 32x23cm non-stick Swiss roll tin, line the base with baking sheet.
  3. Shift the cocoa into a bowl and add salt
  4. Place the eggs and muscovado sugar in a bowl and whisk for 8-10 minutes using an electric whisk until the mixture is pale and mousse like
  5. Lightly fold in the cocoa in two goes.
  6. Pour the mixture into a prepared tin, smooth the surface using a palette knife
  7. Give the tin a couple of shape taps on the work surface to disperse any large air bubbles
  8. Bake the sponge for 8-10 minutes until set and springy to the touch
  9. Lay out a clean tea towel on the work surface and sift over a fine layer of icing sugar
  10. Turn the cake out onto it and carefully roll it up with the tea towel, leaving the paper in place
  11. Set aside to cool for 40-60 minutes
  12. To make the filling, place the chocolate, sugar, vanilla and 2 tablespoons of the cream in a bowl and set over a pan with about 2cm of simmering water
  13. Stirrings until smooth
  14. Set aside to cool
  15. Whip the remaining cream until soft peaks form and fold in the cooked melted chocolate
  16. To assemble, carefully unroll the sponge and peel off the paper.
  17. Spread with chocolate cream, roll it up gain and tip onto a serving plate, seam downwards
  18. Dust over some icing sugar/cocoa powder and decorate with chocolate curls
  19. Chill, uncover for a couple of hours.
  20.  
Equipment

Free Standing Mixer

32x23cm Swiss roll tin

Note

You can make this in advance; bring it back to room temperature for 30 minutes before eating. Carry out step 18 at the last minute.