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

  1. Mix flour, unsweetened cocoa, baking powder, and a pinch of salt.
  2. Beat the eggs and sugar separately using a mixer.
  3. Beat eggs and sugar on high speed until bulking and whitening.
  4. Add some dry ingredients, mix.
  5. Then add the rest of the flour mixture, stir the dough until smooth.
  6. 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.
  7. 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.
  8. Roll the hot sponge cake into a roll and let it cool.
  9. Break the chocolate into pieces, place in a bowl set in a water bath (pot of hot water).
  10. Add 60 ml of cream.
  11. Melt the chocolate and cream in a water bath.
  12. Whisk in 120 ml of cream, add melted chocolate, and stir.
  13. Unroll the biscuit roll, brush with chocolate cream, and roll again.
  14. Also, grease the chocolate roll with chocolate cream on top.
  15. Sprinkle unsweetened cocoa on the Swiss chocolate loaf.

Enjoy your meal!

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