Swiss Chocolate Roll
by Editorial Staff
Rolls are a beautiful and lightweight version of full cakes! Who doesn’t love chocolate?)
Ingredients
For the test:
- Eggs – 2 pcs.
- Sugar – 75 g
- Flour – 30 g
- Unsweetened cocoa – 2.5 teaspoon
- Baking powder – 1 teaspoon
- Salt – 1 pinch
For the cream:
- Fat cream – 60 ml + 120 ml
- Bitter chocolate – 75 g
Directions
- Mix flour, unsweetened cocoa, baking powder, and a pinch of salt.
- Beat the eggs and sugar separately using a mixer.
- Beat eggs and sugar on high speed until bulking and whitening.
- Add some dry ingredients, mix.
- Then add the rest of the flour mixture, stir the dough until smooth.
- Place the biscuit dough on a baking sheet lined with oiled parchment paper.
Bake the sponge cake in a preheated oven at 180 degrees for 10-12 minutes.
- Immediately turn the finished cake over onto another parchment paper sprinkled with unsweetened cocoa. Separate the paper on which the chocolate sponge cake was baked.
- Roll the hot sponge cake into a roll and let it cool.
- Break the chocolate into pieces, place in a bowl set in a water bath (pot of hot water).
- Add 60 ml of cream.
- Melt the chocolate and cream in a water bath.
- Whisk in 120 ml of cream, add melted chocolate, and stir.
- Unroll the biscuit roll, brush with chocolate cream, and roll again.
- Also, grease the chocolate roll with chocolate cream on top.
- Sprinkle unsweetened cocoa on the Swiss chocolate loaf.
Enjoy your meal!
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