Description
No-Fail Chocolate Swiss Roll that combines rich chocolate and coffee flavors.
Ingredients
Scale
- 75 g All-Purpose Flour
- 24 g Dutch Processed Cocoa
- 1 tsp Baking Powder
- 1/4 tsp Fine Salt
- 10 g Instant Coffee Powder
- 4 large Eggs, separated
- 140 g Caster Sugar, divided
- 55 g Unsalted Butter, melted and cooled
- 7 g Pure Vanilla Extract
- 250 g Heavy Cream, very cold
- 50 g Powdered Sugar, sifted
- 7 g Vanilla Bean Paste
- 250 g Mascarpone Cheese, cold
- 340 g Dark Chocolate (60-70% cacao), chopped
- 60 g Unsalted Butter
- 20 g Brown Sugar
- 250 g Heavy Cream
Instructions
- Preheat your oven to 350°F (180°C). Prepare a 10×15 inch jelly roll pan by greasing and lining it with parchment paper, then greasing and dusting the paper with flour or cocoa. Sift together flour, cocoa powder, baking powder, salt, and instant coffee.
- In a large bowl, whisk the egg yolks with 70g of the caster sugar until the mixture turns pale and thick. Add in the melted butter and vanilla extract, mixing until well combined.
- In a separate clean bowl, beat the egg whites until frothy. Slowly add the remaining sugar (70g) while beating on high speed until you achieve stiff, glossy peaks that stand proud when lifted.
- Gently fold ⅓ of the egg whites into the yolk mixture to lighten it. Carefully add the remaining whites, then fold in the dry ingredients in two increments to maintain the light texture.
- Pour the batter into your prepared pan and spread it evenly. Bake for about 12-15 minutes, or until the cake springs back when touched gently.
- Immediately after removing the cake from the oven, invert it onto a clean kitchen towel generously dusted with cocoa powder. Carefully peel off the parchment and, while it’s still hot, roll it up using the towel. Let it cool completely in this rolled shape.
- As the cake cools, whip the very cold heavy cream, sifted powdered sugar, and vanilla bean paste until soft peaks form. Then, add the cold mascarpone cheese and continue whisking until thick and stiff.
- Once the cake has completely cooled, gently unroll it. Spread the whipped Chantilly cream evenly, leaving a small border around the edges. Carefully re-roll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to set.
- Just before serving, melt together the dark chocolate, butter, brown sugar, and heavy cream in a small saucepan over low heat, stirring until smooth. Let it cool slightly before drizzling it over the chilled Swiss roll on a platter.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use high-quality cocoa powder for richer flavor.
- Chill the heavy cream before whipping to achieve better volume.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg