Chocolate and Cream Swiss Roll Recipe

Rich, decadent and absolutely delicious are just some of the words used to describe a chocolate and cream swiss roll. Consumed or whenever you feel like a piece of swiss roll cake as part of an afternoon tea.

Swiss rolls are thin, place cookies in any variety of toppings (JAM is a traditional special register) covered and then rolled to form a 'log' shaped cake thickness.

Jam or jelly and cream, a favorite, but other flavors can be added to the sponge with chocolate, is the obvious choice.

Record is not the easiest to make the cake, but it is the most difficult, all you need is time, patience and a light hand.

Preparation time: 20 minutes

Cooking time: 12 minutes

Total time: 32 minutes

Ingredients:

• For Swiss roll
• 6 large eggs
• 150g / 2 / 3cup, caster / fine sugar
• 225g / 8 oz dark chocolate, 60% or more
• For the filling
• 355ml / 1 ½ cups cream (heavy)
• ½ teaspoon vanilla extract
• I pour
• Raspberries or strawberries or other fresh fruits - optional
• Cocoa powder for dusting

Preparation:

Preheat oven to 220 ° C / 425 ° F / Gas 7

• Lightly grease and a registration form 33/9 x 23 x 13 inches. With a small piece of paper towel moistened with a little vegetable oil, rub the surface of the paper.
• Separate the egg white and yellow, each booked in different shells. The sugar and egg yolks in a large bowl the spacious kitchen. Beat with a whisk or electric hand or whip until light is still formed thick mixture.
• Melt the chocolate and 4 tablespoons of water or in the microwave (do not overcook) or a saucepan over low heat a little boiling water so that the bottom of the bowl does not touch water.
• Add the chocolate mixture to the egg and sugar and stir gently.
• In a clean bowl, beat egg whites nearly enough snow, they have enough to form stiff peaks when beaters are lifted out of the bowl. Fold a spoonful of the mixture of egg whites into the chocolate chip cookie, then the remaining egg mixture and fold gently through white.
• Very, very carefully with a spatula to smooth Spoon into prepared pan sponge, smoothing the surface and fill the mold, does not care about the air taken. Bake in preheated oven for 12 minutes or until firm to the touch. Do not over cook or dry sponge. Place the pan on a cooling rack.

  Wrap the cake

• Place a large sheet of parchment paper on work surface, roll the Swiss roll tin on kitchen paper and move gently. Pull the paper towel and place all the sharp edges of the cake.
• To keep the cream slightly, but the cream loose its shape. Cream is distributed uniformly over the entire surface of the cake, wherein a margin of 2 cm / 4.3 "in one of the two short sides.
• With a small sharp knife, a small incision of 2 cm / 4.3 "from one of the short edges, being careful not to cut through the cake. Gently fold in the cream, then use the paper on the surface of the work I roll the cake to form a stem. would not worry if cracks in the surface, the part of the character of a data set are produced.

Serve dusted with cocoa powder or icing sugar cake and fresh fruit at will and enjoy a delicious cup of tea, chocolate swiss roll can also be used to make a beautiful Christmas cake.