Swiss roll with chocolate

Swiss roll with chocolate filling

With recipe
Homemade Swiss roll with chocolate filling is a success with this recipe like a confectioner.  You only need 2 ingredients for the chocolate cream.

INGREDIENTS

FOR THE DOUGH

80 g wheat flour (type 405)
30 g cocoa
1 tsp baking powder
120 g sugar
5 eggs (size M)
2 tbsp hot water
1 packet of vanilla sugar
1 pinch of salt

FOR THE FILLING

100 g dark chocolate
300 g whipped cream
1 tbsp cocoa for dusting
2 tbsp dark chocolate shavings for sprinkling if desired

PREPARATION

Step 1
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees).  Line a baking tray with baking paper. For the dough, weigh out the flour, sift in the cocoa. Add the baking powder, mix everything together and set aside.

Step 2
Put the sugar, eggs, hot water, vanilla sugar and salt in a mixing bowl. Beat with the whisk of a hand mixer on the highest setting for about 4 minutes until fluffy. Quickly fold in the flour and cocoa mixture.

Step 3
Pour the cocoa sponge cake onto the tray and smooth it out using a cake lifter or a palette knife. Bake in the preheated oven for about 14 minutes. Remove the sponge cake directly from the hot baking tray and turn it out onto a piece of baking paper. Leave the baking paper that was baked on to stick to the dough until the chocolate cream is made.

Step 4
For the filling, chop the chocolate into large pieces. Bring 100 g of the cream to the boil in a small saucepan. Remove the pan from the heat, add the chocolate and dissolve it in it, stirring occasionally.  Whip the remaining 200 g of cream until stiff. Quickly stir the still lukewarm chocolate-cream mixture into the cream.

Step 5
Remove the baking paper from the sponge cake plate. Put the chocolate filling on the dough and spread it out. Leave about 3 cm free at the top edge. Carefully roll up from the long side. Refrigerate the sponge cake roll with the closure facing down for about 60 minutes.