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No-Fail Chocolate Swiss Roll Recipe

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★★★★★

4.7 from 138 reviews

This No-Fail Chocolate Swiss Roll is a decadent and elegant dessert featuring a light and fluffy cocoa sponge rolled with a rich mascarpone Chantilly cream filling. Topped with a luscious homemade dark chocolate sauce, this dessert is perfect for special occasions or an indulgent treat. The recipe is thoughtfully crafted to ensure a stable yet tender sponge and a perfectly balanced creamy filling, finished with a glossy chocolate drizzle.

Ingredients

Scale

For the Sponge

  • 75g (~⅔ cup) All-Purpose Flour
  • 24g (~¼ cup) Dutch Processed Cocoa
  • 1 tsp Baking Powder
  • ¼ tsp Fine Salt
  • 10g (~1 tbsp) Instant Coffee Powder
  • 4 Large Eggs, separated
  • 140g (~⅔ cup) Caster (Superfine) Sugar, divided
  • 55g (~¼ cup) Unsalted Butter, melted and cooled
  • 7g (~1½ tsp) Pure Vanilla Extract

For the Chantilly Cream Filling

  • 250g Heavy Cream, very cold
  • 50g Powdered Sugar, sifted
  • 7g (~1½ tsp) Vanilla Bean Paste
  • 250g Mascarpone Cheese, cold

For the Chocolate Sauce

  • 340g Dark Chocolate (60-70% cacao), chopped
  • 60g Unsalted Butter
  • 20g Brown Sugar
  • 250g Heavy Cream

Instructions

  1. Prepare Sponge & Oven: Preheat your oven to 350°F (180°C). Grease a 10×15 inch jelly roll pan, line it with parchment paper, then grease and dust the parchment with flour or cocoa powder. Sift together the all-purpose flour, Dutch processed cocoa, baking powder, fine salt, and instant coffee powder to prepare your dry mix.
  2. Mix Batters: In a large bowl, whisk together the egg yolks and half of the caster sugar (70g) until the mixture is pale and thick. Then whisk in the melted and cooled butter along with the pure vanilla extract. In a separate, clean bowl, beat the egg whites until frothy, gradually adding the remaining sugar (70g) and continue beating at high speed until stiff, glossy peaks form.
  3. Fold and Bake: Gently fold one-third of the beaten egg whites into the yolk mixture to lighten it. Then fold in the remaining egg whites carefully to maintain the airiness. Next, gently fold the sifted dry ingredients into the combined batter in two additions until just mixed. Pour the batter into the prepared jelly roll pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  4. The Crucial First Roll: Immediately upon removing from the oven, invert the hot cake onto a clean kitchen towel that has been generously dusted with cocoa powder. Carefully peel off the parchment paper. While the cake is still hot, gently roll it up with the towel starting from the short end. Let this rolled cake cool completely in this shape to set the form and prevent cracking.
  5. Make the Chantilly Cream: While the cake cools, whip the cold heavy cream with sifted powdered sugar and vanilla bean paste until soft peaks form. Add the cold mascarpone cheese and continue to whip until the mixture becomes thick and stiff, forming a luscious Chantilly cream.
  6. Fill and Re-roll: Once the sponge cake is completely cooled, gently unroll it. Spread the Chantilly cream evenly over the surface of the cake, leaving a small border around the edges. Carefully re-roll the cake, this time without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 30 minutes to allow it to set properly.
  7. Make Sauce and Serve: Just before serving, melt the dark chocolate, unsalted butter, brown sugar, and heavy cream together in a small saucepan over low heat, stirring frequently until the sauce is smooth and glossy. Let the sauce cool slightly. Unwrap the chilled Swiss roll, place it on a serving platter, and generously pour the chocolate sauce over the top to finish. Slice and serve immediately for best flavor and texture.

Notes

  • Be careful when folding the egg whites to maintain the airiness of the batter which gives the sponge its light texture.
  • Rolling the sponge while hot with a towel is crucial to prevent cracks during the final rolling.
  • Chilling the filled roll helps it hold its shape and makes slicing easier.
  • Using cold heavy cream and mascarpone ensures the Chantilly cream whips to a stable, fluffy texture.
  • The addition of instant coffee powder enhances the chocolate flavor subtly but can be omitted if desired.

Keywords: Chocolate Swiss Roll, Chocolate Cake Roll, Chocolate Sponge Cake, Mascarpone Chantilly Cream, Chocolate Dessert, Easy Chocolate Roll, No-Fail Cake Roll

Find it online: https://cookedbycleo.com/no-fail-chocolate-swiss-roll-recipe/