Swiss chocolate roll
Description
Homemade pastry for tea. Chocolate sponge cake goes perfectly with white creamy filling. Contrasting, vibrant, appealing, and very delicious. The classic recipe includes a cream made from heavy cream. However, you can vary the roll by replacing the cream with berry jam or preserves. Before serving, chill the dessert, then cut it into portions and dust with powdered sugar, garnishing with a sprig of mint. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Mix the eggs and sugar in a deep container.
- 2
Step 2
2. Beat the eggs with a mixer at medium speed over a steam bath for a few minutes, until they warm up slightly and turn yellow.
- 3
Step 3
3. Beat the eggs until a white, fluffy foam forms.
- 4
Step 4
4. Add the mixture of cocoa, flour, vanilla, and salt to the container with the beaten eggs. Mix the batter thoroughly.
- 5
Step 5
5. Pour the batter onto a baking sheet lined with a silicone mat, and bake in the oven at 200 degrees for 5-6 minutes.
- 6
Step 6
6. Roll the sponge cake into a roll, cover with parchment paper, and let it cool.
- 7
Step 7
7. While the roll cools, whip the heavy cream with powdered sugar. Spread the cream over the entire biscuit sheet and roll it up again into a log.
- 8
Step 8
8. Melt the chocolate with milk and cream until smooth, then pour it over the finished roll.