Chocolate Swiss roll#dessert recipe.
You can have Chocolate Swiss roll#dessert recipe using 16 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Chocolate Swiss roll#dessert recipe
- Prepare 4 of eggs.
- It’s 65 g of granulated sugar.
- Prepare 65 g of dark brown sugar.
- It’s 15 ml of strong brewed coffee.
- You need 60 g of margarine.
- It’s 1 tsp of vanilla extract.
- It’s 62 g of all purpose flour.
- It’s 20 g of cocoa powder plus 10g for rolling.
- Prepare 1 tsp of baking powder.
- It’s 1/4 tsp of salt.
- It’s of For topping:.
- You need 300 ml of whipping cream.
- It’s 113 g of dark chocolate.
- Prepare 1-2 of ripe bananas.
- You need 1/4 cup of chopped nuts optional.
- It’s of Dessicated coconut or grated white chocolate.
Chocolate Swiss roll#dessert recipe instructions
- Preheat oven to 350°F (177°C). Grease a baking sheet then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. Measure and weigh all ingredients..
- Using a hand mixer beat the egg whites and granulated sugar together in a medium bowl on high speed for 5 minutes or until stiff peaks form. Set aside. In another bowl, beat the egg yolks, brown sugar, and vanilla extract together until pale and creamy, about 2 minutes..
- Sift the flour, cocoa powder, baking powder, and salt together into a large bowl bowl. Pour the melted butter, coffee, and egg yolk mixture over the dry ingredients. Beat everything together on medium speed until completely combined. Using a rubber spatula or wooden spoon, gently fold in the egg whites until completely combined. Avoid over-mixing and deflating the whites! Batter will be very light..
- Spread batter evenly into prepared pan. It will be a very thin layer. Tap the pan on the counter to smooth out the top..
- Bake for 10 minutes or until the top of the cake gently springs back when touched with your finger. Do NOT over- bake!.
- Roll the cake: As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with a light coating of cocoa powder. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper from baked cake. Starting with the narrow end, slowly and gently roll the cake up with the parchment/towel. The cake will be warm. Allow the cake to cool completely..
- Meanwhile melt the chocolate with equal amount of whipping cream in a double boiler n let it cool. Whip the remaining cream until soft peaks and add a few tbspn of the melted chocolate and continue to whip until stiff peaks..
- Gently unwrap the rolled roll. Spread the whipping cream top with thin slices of bananas,nuts n coconut. Then using a cling film roll again tightly and refrigerate till its firm..
- Remove the roll from the refrigerator, Pour the melted chocolate over it and garnish with chopped nuts and dessicated coconut… Enjoy your dessert.
