Chocolate Swiss Roll Recipe with step by step instructions and pictures. I make lot of times swiss roll and has been successful always… It isn’t a rocket science to make swiss roll but it’s an art which you would master after making several times. I am not discouraging you to try but encouraging you to try with the fact if you not successful first time it’s okay you would surely get the chocolate swiss roll right the second Or third attempt.
Let me tell you I tried making yesterday and whole day I spent my whole day on making a swiss rolls with the thought of being successful which came out true. So if you get your thoughts and attitude correctly nothing is impossible. Back to work after a long break last 2 weeks was a great break. Had been to a water resort where we let our hair loose. I actually sat on each slides for 10 times being a week day the park was all by ourselves with few others.
After Diwali now back to making Christmas Sweets. Have already uploaded few Goan Christmas sweets last year check them here. Have got couple of requests to make more sweets so will make them soon. This swiss roll is made with plain flour, filled with blueberry jam + rum + coconut and covered with dark chocolate frosting.
Chocolate Swiss Roll Recipe tastes yum, soft, full of flavor and chocolates. Once you make swiss roll you could use any fruit jam of your choice. You cold frost the roll with white chocolate, cream frosting Or any frosting of your choice.
Chocolate Swiss Roll step by step recipe details below:
1. Preheat the oven for 20 mins at 180 °C before baking. Grease a swiss roll pan Or tray with oil. Place a parchment / butter paper which is large in size over the greased tray. Grease the paper too.
2. Beat yolks separately until pale yellow on medium speed with a beater. Now add half of sugar and beat until light and creamy.
3. Put milk into beaten egg yolks and mix well.
4. Time to beat egg whites ensure you use a dry and clean beater. Beat egg whites until light and fluffy.
5. Now add cream of tartar and beat until they are creamy.
6. At this stage add rest of sugar.
7. Beat egg whites till they look like soft peaks.
8. Slowly fold flour into batches of three into the egg-milk mixture. Lastly add vanilla essence and fold egg whites gently. Please don’t over-mix the batter else you will have a hard cake.
9. Pour into the greased pan leaving some space for it to rise. If any batter remains don’t pour over the pan keep it for later. Bake at 180°C for 7 to 8 mins Or until toothpick comes out clean.
10. Allow to cool for 5 mins. Place a damp towel over a wide surface. Grease a butter paper and place over damp towel.
11. Gently unmould the cake over the greased butter paper. Now remove the baking paper gently.
12. Mix blueberry jam with rum. Spread the mixture with a spatula.
13. Sprinkle some desiccated coconut. Spread all over the cake.
I don’t have pics for the below steps.With the help of damp towel and greased butter paper start folding the cake from one end to another end forming a log. If it has any crack it’s fine don’t worry. Place this log over a greased dish and chill in the fridge for 30 mins.
Meanwhile double boil the chocolate until it melts Or microwave for a minute. Spread the melted chocolate all over the chilled swiss roll with the help of spatula Or flat knife. Allow to chill for an hour Or so. Very soon the chocolate will solidify.
Now sprinkle some caster Or icing sugar over the cake. Decorate with cherries and white chocolate. Slice them and serve chocolate swill roll warm Or chilled.
You could check some more egg recipes on my blog like basic sponge cake, chocolate sponge cake, victoria sponge cake, chocolate walnut cake, chocolate ginger bread, almond cardamom cake and eggless orange cake.
Chocolate Swiss Roll Recipe below:
- 75 gms flour
- ½ t/s baking powder
- a pinch of salt
- 3 egg whites
- 3 egg yolks
- 45 gms caster sugar + 1 tbsp caster sugar for sprinkling
- 1 tbsp milk
- 1 tbsp vanilla essence
- 1 tbsp cream of tartar
- 1 tbsp blueberry jam + 1 tbsp rum
- 1 tbsp desiccated coconut flakes
- 200 gms dark chocolate
- some cherries for garnishing
- Equipment's Required: 1 damp towel
- 1 baking tray
- 2 parchment Or butter paper
- electric beater
- Preheat the oven for 20 mins at 180 °C before baking. Grease a swiss roll pan Or tray with oil. Place a parchment / butter paper which is large in size over the greased tray.
- Beat yolks separately until pale yellow on medium speed with a beater. Now add half of sugar and sugar beat until light and creamy.
- Put milk into beaten egg yolks and mix well.
- Time to beat egg whites ensure you use a dry and clean beater. Beat egg whites until light and fluffy. Now add cream of tartar and beat until they are creamy.
- At this stage add rest of sugar.
- Beat egg whites till they look like soft peaks.
- Slowly fold flour into batches of three into the egg-milk mixture. Lastly add vanilla essence and fold egg whites gently. Please don't over-mix the batter else you will have a hard cake.
- Pour into the greased pan leaving some space for it to rise. If any batter remains don't pour over the pan keep it for later. Bake at 180°C for 7 to 8 mins Or until toothpick comes out clean.
- Allow to cool for 5 mins. Place a damp towel over a wide surface. Grease a butter paper and place over damp towel.
- Gently unmould the cake over the greased butter paper. Now remove the baking paper gently.
- Mix blueberry jam with rum. Sprinkle some desiccated coconut. Spread all over the cake.
- With the help of damp towel and greased butter paper start folding the cake from one end to another end forming a log. If it has any crack it's fine don't worry.
- Place this log over a greased dish and chill in the fridge for 30 mins.
- Meanwhile double boil the chocolate until it melts Or microwave for a minute. Spread the melted chocolate all over the chilled swiss roll with the help of spatula Or flat knife.
- Allow to chill for an hour Or so. Very soon the chocolate will solidify.
- Now sprinkle some caster Or icing sugar over the cake. Decorate with cherries and white chocolate.
- Slice and serve the chocolate swiss roll warm Or chilled.
2. If the roll has cracks it's okay cover up with the frosting. Once you keep trying swiss rolls you would master the art of making rolls with no cracks.
3. I have used less sugar you could add more sugar. Also note this roll has jam and frosted with chocolate. So add sugar wisely.
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