Chocolate cream Swiss roll



Ingredients 10
Servings 8
Time 30 minutes

Ingredients

  • Filling
  • 250
    ml
    cream
  • 5
    ml
    vanilla essence
  • 200
    g
    white chocolate
  • Cake
  • 4
    eggs
  • 155
    ml
    castor sugar
  • 70
    g
    self-raising flour
  • 50
    g
    dark chocolate
  • 10
    ml
    cocoa
 

Method

12 minutes
 
Prepare the filling first: heat cream until nearly boiling. Add essence, then add chocolate and stir until melted.
Cool, then refrigerate for at least two hours. Just before use, beat with an electric beater until thick.
Grease and line a 27 x 38cm Swiss-roll pan. Grease the paper well.
Separate eggs and set whites aside. Beat egg yolks and 125ml sugar until thick. Fold in 30ml hot water, then fold in flour and grated chocolate.
Beat egg whites until soft peaks form. Fold into flour mixture and pour into prepared pan. Bake at 180 ¦C in preheated oven for 12 minutes.
While baking, mix cocoa and remaining castor sugar together. Sprinkle over a sheet of greaseproof paper.
Remove cake from the oven and turn out immediately on the greaseproof paper. Trim crisp edges from sides of cake and roll up the cake from the long side.
Set aside until completely cool, then unroll gently and spread with prepared filling. Roll up and chill until ready to serve.
 

Read more on: bake
 

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