Chocolate Swiss Roll By Chef Zarnak

Chocolate Swiss Roll


Eggs 3
Caster sugar 75 gm
Flour 50gm
Cocoa powder 25gm
Ingredients for Filling
Butter softened 75gm
Icing sugar 125gm
Chocolate grated to decorate


Set a bowl over a pan of simmering water and add eggs and sugar, whisk 5-
10 minutes till thick and creamy. Remove from heat and stir in flour and cocoa and fold in. Pour mixture in a greased and lined Swiss roll tin.
Bake at 200 degrees for 10 minutes only, or till springy to the touch.
Cover with a damp tea towel and cool. Turn the sponge out face-down, onto a greaseproof sheet dusted with cocoa powder. Peel the paper gently. Whisk butter till creamy and beat in icing sugar, a little at a time, spread the mixture over the sponge. Using greaseproof paper, roll up the Swiss roll. Chill and any left-over cream can be piped in a line on top, sprinkle grated chocolate and slice and serve.

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