Chocolate Swiss Roll Recipe

Eggs: Provide structure and richness to the cake.

Sugar: Adds sweetness and helps to create a light and fluffy texture.

All-purpose flour: Forms the base of the cake, giving it structure.

Cocoa powder: Adds a rich chocolate flavor to the cake.

Baking powder: Helps the cake rise and become light and airy.

Whipping cream: Used to create a light and fluffy filling for the roll.

Dark chocolate: Melted and drizzled over the roll for a decadent finish.

When rolling the cake, use a clean kitchen towel dusted with powdered sugar to help guide the roll and prevent sticking. This will also help maintain the shape and avoid cracks.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let it sit for a few minutes to thicken. This works well as a binder in baking.

• sugar - Substitute with honey: Use ¾ cup of honey for every cup of sugar. Honey adds moisture and a slightly different flavor profile.

• all-purpose flour - Substitute with gluten-free flour blend: Use a 1:1 ratio. This is ideal for those who are gluten intolerant or have celiac disease.

• cocoa powder - Substitute with carob powder: Use the same amount. Carob powder is naturally sweeter and caffeine-free.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every teaspoon of baking powder. This combination mimics the leavening effect.

• whipping cream - Substitute with coconut cream: Use the same amount. Coconut cream is a dairy-free alternative that whips up similarly to dairy cream.

• dark chocolate - Substitute with semi-sweet chocolate: Use the same amount. Semi-sweet chocolate has a similar melting point and flavor profile, though it is slightly sweeter.

• Allow the chocolate swiss roll to cool completely before storing or freezing. This prevents condensation and sogginess.
• For short-term storage, wrap the roll tightly in plastic wrap to maintain its moisture and freshness. Place it in an airtight container and store it in the refrigerator for up to 3 days.
• If you plan to freeze the chocolate swiss roll, first wrap it in plastic wrap, ensuring it is tightly sealed to prevent freezer burn. Then, wrap it again in aluminum foil for an extra layer of protection.
• Label the wrapped roll with the date before placing it in the freezer. This helps you keep track of its storage time.
• When ready to enjoy, thaw the chocolate swiss roll in the refrigerator overnight. This gradual thawing process helps maintain its texture and flavor.
• For an extra touch, you can re-whip some whipping cream and add a fresh layer before serving, ensuring your dessert tastes as delightful as when it was first made.
• If you notice any condensation on the roll after thawing, gently pat it dry with a paper towel to maintain its presentation and texture.
• Enjoy your chocolate swiss roll within one month of freezing for the best taste and quality.

• Preheat your oven to 150°C (300°F). Place the chocolate Swiss roll on a baking sheet lined with parchment paper. Cover it loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a microwave, slice the chocolate Swiss roll into individual portions. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check the temperature and heat in additional 10-second intervals if needed.

• For a quick stovetop method, use a double boiler. Fill the bottom pot with water and bring it to a simmer. Place the chocolate Swiss roll on a heatproof plate and set it over the simmering water. Cover with a lid and steam for about 5-7 minutes, checking occasionally to ensure it’s not overheating.

• If you have an air fryer, preheat it to 160°C (320°F). Place the chocolate Swiss roll in the air fryer basket, ensuring it’s not overcrowded. Heat for about 5-7 minutes, checking halfway through to ensure it’s warming evenly.

• Oven: Used to bake the cake at the required temperature of 180°C (350°F).

• Baking tray: Holds the cake batter while it bakes in the oven.

• Parchment paper: Lines the baking tray to prevent the cake from sticking.

• Mixing bowl: Used to whisk the eggs and sugar together until light and fluffy.

• Whisk: Helps to incorporate air into the eggs and sugar mixture.

• Sifter: Ensures the flour, cocoa powder, and baking powder are free of lumps and evenly combined.

• Spatula: Used to gently fold the dry ingredients into the egg mixture.

• Cooling rack: Allows the baked cake to cool slightly after coming out of the oven.

• Hand mixer: Whips the cream until stiff peaks form.

• Knife: Assists in spreading the whipped cream evenly over the cooled cake.

• Microwave-safe bowl: Melts the dark chocolate for drizzling over the roll.

• Spoon: Used to drizzle the melted dark chocolate over the rolled cake.

Pre-measure ingredients: Measure out eggs, sugar, flour, cocoa powder, and baking powder before starting to streamline the process.

Use a stand mixer: Whisk the eggs and sugar with a stand mixer to save time and achieve a light, fluffy texture quickly.

Prepare baking tray in advance: Line your baking tray with parchment paper before mixing the batter to ensure a smooth workflow.

Chill the cream: Keep the whipping cream in the fridge until ready to whip. Cold cream whips faster and holds its shape better.

Melt chocolate in microwave: Use the microwave to melt the dark chocolate in short bursts, stirring in between, to save time.