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Oh-so-Chocolatey Swiss Roll by @LifeOnTheHill
A rich and totally irresistible dessert combining soft, fluffy sponge cake, a creamy filling and covered in chocolate ganache. Perfect the chocolate lovers everywhere
- Preparation time: 15 minutes
- Cooking time: 12 minutes
- Total time: Approx. 30 minutes
PREPARATION TIME:
15 minutes
COOKING TIME:
12 minutes
TOTAL TIME:
Approx. 30 minutes
Preheat the oven to 170°C
Ingredients
For the swiss roll:
- 4 large eggs
- 115g Caster sugar
- 60g Self-raising flour
- 15g Cocoa powder
For the filling:
- 250ml Double cream
- 2 tsp Cocoa powder
For the ganache:
- 150g Dromona Butter
- 150g Icing Sugar
- 150g Chocolate, melted
Made for sharing:
A nod to the classic childhood favourite that’s oh-so-chocolatey it won’t last long!
How It’s Done:
- Whisk the eggs and sugar on high for 4-5 minutes.
- fold in the flour and cocoa gently using a metal spoon.
- Pour the mixture into a large lined swiss roll tin, spreading gently out to the edges.
- Bake at 170°C for 12 minutes.
- Turn the cake out onto a clean tea towel, removing the baking parchment and roll from the short end into a cylinder, with the cloth inside, and leave to cool.
- For the filling, whip the cream, adding in the 2 tsp cocoa powder until thick.
- Gently unroll the sponge, spread the cream over and gently re-roll.
- Cover with chocolate ganache and a sprinkling of crushed mini eggs (optional)
Oh-so-Chocolatey Swiss Roll by @LifeOnTheHill
A rich and totally irresistible dessert combining soft, fluffy sponge cake, a creamy filling and covered in chocolate ganache. Perfect the chocolate lovers everywhere
PREPARATION TIME:
15 minutes
COOKING TIME:
12 minutes
TOTAL TIME:
Approx. 30 minutes
Preheat the oven to 170°C
Ingredients
For the swiss roll:
- 4 large eggs
- 115g Caster sugar
- 60g Self-raising flour
- 15g Cocoa powder
For the filling:
- 250ml Double cream
- 2 tsp Cocoa powder
For the ganache:
- 150g Dromona Butter
- 150g Icing Sugar
- 150g Chocolate, melted
How It’s Done:
- Whisk the eggs and sugar on high for 4-5 minutes.
- fold in the flour and cocoa gently using a metal spoon.
- Pour the mixture into a large lined swiss roll tin, spreading gently out to the edges.
- Bake at 170°C for 12 minutes.
- Turn the cake out onto a clean tea towel, removing the baking parchment and roll from the short end into a cylinder, with the cloth inside, and leave to cool.
- For the filling, whip the cream, adding in the 2 tsp cocoa powder until thick.
- Gently unroll the sponge, spread the cream over and gently re-roll.
- Cover with chocolate ganache and a sprinkling of crushed mini eggs (optional)
Made for sharing:
A nod to the classic childhood favourite that’s oh-so-chocolatey it won’t last long!
FOR MORE RECIPES JOIN:
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Check your spam folder for the verification email.