Chocolate Swiss Roll with Chocolate Filling
Chocolate Swiss Roll with Chocolate Filling and chocolate glaze, the ultimate dessert for all the chocoholics out there. The chocolate sponge is light and moist, while the chocolate filling is rich and luscious. The glaze gives it a nice shine, and extra richness, making it a decadent dessert for any party or celebration.
Servings: 1 roulade
Calories: 3701kcal
Ingredients
For the sponge:
- 5 eggs
- a pinch of salt
- 5 tablespoon caster sugar
- 5 tablespoon self-raising flour
- 1 tablespoon cocoa powder
- 5 tablespoon sunflower oil
- ½ teaspoon vanilla extract
For the chocolate filling
- 200 g dark or milk chocolate
- 100 ml double cream
- 50 g unsalted butter
For the glaze:
- 100 g icing or powder sugar
- 3 tablespoon cocoa powder
- 4 tablespoon boiling water
- 2 tablespoon sunflower oil
Instructions
- Preheat the oven to 180 degrees Celsius / 350 Fahrenheit.
- Separate the egg whites from the yolks, and using an electric mixter, beat the whites with the pinch of salt until it forms soft peaks
- Add the caster sugar and continue to beat until it forms stiff peaks and it’s has a shiny meringue-like consistency.
- Add the egg yolks one by one and mix well.
- No need to use a mixer from now on, a silicone spatula would do just fine.
- In go the flour, oil, cocoa powder, baking powder and vanilla extract.
- Fold in the ingredients gently, making sure the batter is smooth and lump free.
- Line a rectangle baking tray with non-stick baking paper and spread the batter evenly.
- Bake for about 12 minutes until the sponge is well risen.
- Remove the sponge from the oven, and leave it to cool for 5 minutes.
- Carefully roll it into a sausage, and cover it with a clean tea towel, then leave it to cool completely.
To make the filling
- Pour the double cream in a pan and place on a low heat.
- Break the chocolate into pieces and add them to the pan.
- Stir gently so that the chocolate can melt, then remove from the heat, mix in the butter and leave to cool completely.
To make the glaze
- For the chocolate glaze, combine all ingredients together, then leave to cool.
To assemble
- Spread the chocolate cream over the sponge, leaving about 1-2 cm around the edges, then carefully roll into a big sausage.
- Pour the chocolate glaze over, then refrigerate for at least 3-4 hours before slicing.
Video
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
- You have to be careful with the baking time, if you leave the sponge for too long, it will harden and you won't be able to roll it without breaking it.
- Every oven is different, so l would start checking on it after 10 minutes to be on the safe side. I guess you can still try and roll it even if it breaks a bit, but it won't look as nice though.
- Once the sponge comes out of the oven, leave it to cool down for 5 minutes, then gently roll the sponge, and wrap it up in a clean kitchen towel while it's still warm. If you roll the sponge when it's already cool, again, it might break and not look as nice.
Nutrition
Calories: 3701kcal | Carbohydrates: 323g | Protein: 46g | Fat: 268g | Saturated Fat: 107g | Cholesterol: 1062mg | Sodium: 398mg | Potassium: 1287mg | Fiber: 19g | Sugar: 262g | Vitamin A: 3905IU | Calcium: 269mg | Iron: 12.7mg