Chocolate Swiss Roll

1. Preheat the Oven

Preheat the oven to 180°C (350°F) and line a 33×43 cm (13″×17″) baking tray with a sheet of baking parchment.

2. Whisk the Egg Whites

You will need two large mixing bowls: one for the egg whites and one for the yolks. Separate the egg whites from the yolks. Using an electric mixer, whisk the egg whites until stiff peaks form. Stiff peaks hold their shape and ensure the cake doesn’t collapse. So take your time for this step. Once the peaks are stiff, set the egg whites aside.

3. Make the Batter

Whisk together the egg yolks and 120 grams of caster sugar until light and very thick. It may take around 5 minutes. Sift 70 grams of cake flour, 20 grams of cocoa powder, and a pinch of salt over the mixture. Mix very gently at low speed until the flour is incorporated. Add 1 teaspoon of vanilla extract and stir until well combined.

Finally, fold in the egg whites with a spatula. Be careful not to knock the air out of the batter you incorporated by whisking.

4. Bake

Pour the mixture onto the lined baking tray and smooth it out until evenly distributed. Bake the cake base for 8-10 minutes. It bakes very quickly, so keep an eye on it.

5. Roll the Base up

While the sponge cake is baking, sprinkle 2 tablespoons of cocoa powder over a clean tea towel. Turn the baked base over onto the cocoa cloth. Peel off the baking parchment and roll it up from the short side. Let it completely cool on a wire rack wrapped in cloth.

6. Make the Filling

In a mixing bowl, using an electric mixer, beat 400 millilitres of whipping cream until stiff peaks form. Set the cream aside.

In another bowl, combine 250 grams of Mascarpone, 30 grams of icing sugar, and 100 grams of melted chocolate. Mix well using a whisk or an electric mixer. Finally, carefully fold in the stiffly whipped cream with a whisk.

7. Assemble the Cake

Unroll the cooled sponge cake. Spread the filling on the base, roll up the cake again, and place it in the fridge for at least 3 hours. This helps the filling to set properly and makes the slicing easier.

8. Prepare the Glaze

In a saucepan, heat the whipping cream over medium heat until it just begins to simmer. Don’t let it boil. Remove the pan from the heat and add the chopped chocolate to the hot cream. Let it sit for 2-3 minutes without stirring.

Once the chocolate has softened, gently stir the mixture with a spatula until the chocolate is completely melted and the glaze is smooth and shiny.

Allow the glaze to cool slightly to thicken before pouring it over the Swiss roll. Spread chocolate shavings for the finishing touch.

9. Serve

Ensure the Chocolate Swiss Roll is properly chilled and firm before serving so that the slices hold their shape better.

Tips for Perfect Chocolate Swiss Roll

Beat the Eggs Well: When beating the egg whites, ensure the peaks are stiff. Very gently fold the beaten egg white into the egg yolk mixture.

When whisking the egg yolks and sugar, make sure the mixture becomes pale, thick, and airy (it should form ribbons when lifted). This step is crucial to keeping the sponge cake light and fluffy, since it doesn’t rely on baking powder to rise.

Avoid Overbaking: The sponge should bake just until it is set and springs back when lightly touched. Baking for too long can cause it to become dry and difficult to roll up without cracking. Keep an eye on the 8-minute mark.

Roll While Warm: If you roll the base while it is still warm, it will retain its shape without cracking. To prevent sticking, use a clean kitchen towel dusted with cocoa powder or icing sugar.

Proper Storage

In the Refrigerator: Wrap the Chocolate Swiss Roll tightly in cling film to prevent it from drying out. Store it in the refrigerator for up to 3 days.

In the Freezer: You can freeze the Chocolate Swiss Roll either whole or in individual slices. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator for several hours or overnight.

Variations

Chocolate Hazelnut Swiss Roll: Fold in some finely chopped toasted hazelnuts into the filling for added texture, and top the roll with hazelnut pieces and chocolate drizzle.

Mocha Swiss Roll: Dissolve 1-2 teaspoons of instant espresso powder in 1 tablespoon of hot water and add to the Mascarpone filling to create a mocha flavour. Dust the top with a mixture of cocoa powder and instant coffee for a sophisticated touch.

Raspberry Chocolate Swiss Roll: For a fruity note, add 50-100 grams of fresh or lightly mashed raspberries to the filling. Garnish with fresh raspberries and chocolate shavings.

Related Recipes

Looking for more Swiss Roll recipes? Check out the following recipes:

Lemon Swiss Roll with Yogurt

Strawberry Swiss Roll

Lemon Swiss Roll with Mascarpone Cream

Conclusion

From the first bite to the last, this Chocolate Swiss Roll offers a melt-in-your-mouth experience. The rich filling of Mascarpone and whipped cream paired with the light chocolate sponge is the perfect dessert for any occasion.