Easy to make and delicious chocolate swiss roll that will brighten up anyone…
I am enjoying my long weekend. Yesterday after I got back from work, I felt like doing something special with my Man. Nothing fancy, I took my Man to one of our favorite beaches in the city. My plan was to have dinner at the beach and then enjoy the Sunset. To make it more personal, I even packed dinner with us: chicken sandwiches, fruits and pop corn. We sat on the sand along the banks of the beach and enjoyed the dinner. Soon after that, the sky was blanketed with heavy clouds and the Sun hid among the clouds. How disappointing!!! Then it started to rain, we got drenched in rain, we ran and got shelter. Way more disappointing!!! I insisted that no matter what, I am going to stay and witness the Sunset. The rain didn’t last that long but the Sun kept hiding among the clouds. We strolled along the shore and when it was time for Sunset the sky got dramatic. Though we couldn’t see the Sun and its majestic dip below the horizon, the beauty of the sky being illuminated with the stunning red/yellow and orange lights took my breath away. Sunsets never fail to leave me awestruck!!!
Sharing some pictures…
Now, let me talk about this delicious chocolate swiss roll…Last weekend, I planned for a backyard BBQ party. BBQ parties are the most relaxing as I don’t have to cook anything from scratch, all I have to do is throw all the marinated meat on the grill. Towards the evening, we had an unaccepted guest: heavy rain accompanied by lightning and thunderstorm. That’s how our backyard bbq party turned into a garage party.
Whenever I host parties, I always make a dessert from scratch. That day, I felt like skipping homemade dessert and go with store bought ice cream. However, a couple of hours before the party I had a sudden urge of making a dessert from scratch. Oh yes, at times I can be unbelievable. One of the easiest dessert to make from scratch in less time is swiss roll. This time, I went with chocolate swiss roll.
The cake used for making swiss roll is basically a sponge cake that’s light and airy. The key ingredient for making this cake is egg: egg whites and yolks are separated and whipped well. Very less flour is added and folded to the whipped eggs along with the sugar. The batter can be made in a matter of few minutes and is baked only for 20 minutes. In less than 30 minutes, the cake will be ready.
I used chocolate whipped cream frosting to spread on the cake and to frost the swiss roll. Drizzled the swiss roll with chocolate ganache.
So light, so soft and absolute delish this easy to make chocolate swiss roll…
For making Strawberry Almond Swiss roll, recipe click here
Chocolate Swiss Roll
- Large eggs - 4 (separate yolks and whites)
- Granulated sugar- ¾ cup
- Vanilla extract- ¼ tsp
- All purpose flour- ½ cup
- Salt- ¼ tsp
- Confectioners sugar or powdered sugar for dusting- 3 to 4 tbsp
- Heavy whipping cream, chilled- 2¼ cups
- Cocoa powder- 4 tbsp
- Powdered Sugar- ¼ cup
- Semi-sweet Chocolate chips- ¾ cup
- White chocolate chips- ¼ cup
- Heavy cream- 2 tbsp
- Walnuts or Pecans, crushed
- Separate egg yolks and whites from the 4 eggs.
- In a stand mixer bowl using the paddle attachment, beat egg yolks along with ½ cup granulated sugar until it turns pale yellow ( You could use an electric hand mixer to gently beat it).
- Add vanilla extract and flour to the yolk mixture, fold just until combined (don't over mix the batter).
- In a stand mixer bowl using the whisk attachment, whisk egg whites and salt until soft peaks form. (or use electric hand mixer).
- Slowly add remaining ¼ cup sugar (1 tablespoon at a time) and beat until the egg whites turn stiff.
- First, whisk in one third of the beaten egg whites into the yolk/flour mixture.
- Gently fold in the remaining beaten egg white using a rubber spatula, keep aside.
- Preheat the oven to 350 F.
- Grease a 10-by-15 inch baking sheet with non-stick cooking spray.
- Line the baking sheet with parchment paper.
- Coat the parchment paper with non-stick cooking spray.
- Spread the prepared cake batter evenly on the parchment paper.
- Bake for 15 to 20 minutes until a fork inserted into the center of the cake comes out clean.
- After 20 minutes, remove the baking sheet from the oven.
- Gently run a knife around the edges of the pan to loosen up the cake.
- Dust the top of the cake with confectioners sugar.
- Place another parchment paper on the top of the cake and gently invert the cake on it.
- Peel off the parchment paper that's now on top of the cake.
- Starting from a short side of the cake, gently roll cake along with the parchment paper.
- Place the seam side or the side where the rolling ended down on a baking sheet and let cool down for 20 minutes.
- In a stand mixer, using the whisk attachment beat the heavy whipping cream, cocoa powder and powdered sugar together till stiff peaks are formed. (or use an electric hand mixer).
- Keep aside the chocolate whipped frosting in the refrigerator and take it out just before you start frosting the swiss roll.
- In a microwave safe bowl, combine the semi sweet chocolate chips and white chocolate chips along with heavy cream.
- Microwave for first 45 seconds, take it out and combine well. Again microwave for another 10 to 15 seconds till the mixture is thick.
- Remove the bowl from the microwave and let cool down completely.
- After the rolled cake has cooled down completely, 15 to 20 minutes, gently unroll the cake.
- Spread ¼ th of the prepared chocolate frosting on the cake, leaving a ½-inch border. Save the remaining chocolate frosting to frost the swiss roll.
- Starting from the short side of the cake, gently re-roll the cake along with the filling.
- This time discard the parchment paper.
- Place the seam side or the side where the rolling ended down on a platter.
- Frost the top and sides of the roll with the remaining chocolate whipped-cream frosting.
- Using a flat spatula, clean the frosting so that it's spread evenly. Or using a fork gently run over the frosting to make lines.
- Garnish the top with crushed walnuts or pecans.
- Fill the chocolate ganache in a pipping bag and pipe thick 1 inch lines over the frosted swiss roll. Or create patterns according to your liking.
- Refrigerate the swiss roll for at least 2 hours or keep it overnight.
- While serving, using a sharp knife slice into rolls of 1 to 2 inches wide.
- Enjoy this delicious swiss roll with your dear ones.
- This roll tastes delicious and sets really well the next day, so it will be good if you refrigerate this overnight.
