An airy Swiss roll with cream filling is always popular.
Especially if there is chocolate in both the batter and the filling.
You can find the ingenious recipe here.
Soft chocolate dough with a fluffy cream filling: This is the perfect
chocolate biscuit roll
. With this cake recipe, those with a sweet tooth and chocolate lovers are guaranteed to get their money's worth. Because chocolate is not only found in the sponge cake base, but also in the cream, namely in the form of white chocolate. In addition, the recipe is spiced up with a little coffee. Perfect for the next coffee party. Be sure to bake the delicious
chocolate
roll! Tip: You have to plan some preparation time, as both the sponge cake and the filling have to rest or refrigerate for at least eight hours. So it's best to bake and prepare the day before, then all you have to do the next day is to fill and roll up.
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Chocolate Swiss Roll Recipe: The Ingredients
Servings: 8
Baking time: 20 minutes
Resting time: 8-12 hours
Difficulty level: medium
For the dough:
4 eggs, separated
120 g of brown sugar
120 g dark chocolate, melted and cooled
1 teaspoon instant coffee powder, dissolved in 2 tablespoons of hot water and allowed to cool
For the filling:
250 g whipped cream
140 g white chocolate, broken into small pieces
3 tbsp coffee liqueur (e.g. Tia Maria)
For decoration:
Icing sugar and cocoa powder for dusting
fresh raspberries for serving
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This is how you can easily bake a delicious chocolate roll
Preheat the oven to 180 ° C top / bottom heat.
Line a baking sheet (approx. 25 x 35 cm) with parchment paper.
For the dough,
stir the egg yolks and sugar in a bowl until frothy.
First fold in the liquid chocolate, then the coffee.
In a bowl, whip the egg whites until stiff and carefully fold them into the chocolate mixture.
Spread the batter on the baking sheet and bake in the oven for 15-20 minutes.
Then cover it with a damp towel and let it sit for eight hours or overnight.
For the filling,
heat the cream, but do not boil it!
Add the white chocolate and melt while stirring.
Then stir in the coffee liqueur.
Pour everything into a bowl and also put the filling in the cold for at least eight hours.
The next day, beat the chocolate cream until frothy.
Cut a sheet of baking paper a little larger than the base of the pastry and sprinkle with powdered sugar.
Then turn the sponge cake base onto the paper and press it down firmly.
Peel off the top baking paper.
Spread the chocolate cream on the sponge cake base and roll up the base from one narrow side.
Place the roll seam down on a serving plate.
The
chocolate jellyroll
provide another two hours Cold, then dust with cocoa powder and serve with raspberries or other fruits of choice.
Even more ideas:
Fancy an uncomplicated cake recipe?
How to bake Tuscan apple pie.
In the video: Instructions for fluffy, fluffy dessert - Swiss roll
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Baking Swiss roll with chocolate: tips for success
Beat the egg whites until stiff for a long enough time.
Here you will find tips for the perfect egg whites.
In order not to destroy the whole whipped volume again, it is also important to carefully fold in the egg whites and not to stir them.
Sponge cake needs to be put in the oven quickly.
Be sure to preheat the oven to the correct temperature first and do not open the oven door while baking!
If the baking paper sticks to the dough when you peel it off, moisten it with a little water.
Be sure to read our other tips and tricks that you will find in this recipe for a Swiss roll with raspberries and cream.
Have fun baking and enjoying afterwards.
Your guests are sure to be delighted with this delicacy!
