Swiss Chocolate Roll
- 4 eggs
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder (I prefer dark cocoa)
- 1/3 cup flour
- ¼ tsp. salt
- 4 Tbsp. melted butter
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp. pure vanilla extract
- ½ cup heavy cream
- ½ cup semi sweet or bitter sweet chocolate chips (I prefer Ghirardelli)
- 1 Tbsp. milk (just to thin out the ganache so it is more pourable)
Preheat oven to 425 degrees. In your Stainless Mixing Bowl, whisk together the cocoa powder, flour, salt and set aside.
Place Deep Flexiflat on Perforated Baking Sheet and set aside.
Using your stand mixer or handheld mixer, beat eggs and sugar on medium high for approx. 3 minutes or until they reach a thick pale yellow ribbon like consistency. You’ll know you’re at the ribbon stage when you drag a spoon through the batter and it leaves a line for approx.. 5 seconds but fills in after that. Slowly add melted butter until combined.
Using your Heat Resistant Spatula or Blender Spatula, fold cocoa powder mixture into egg mixture until combined. Pour batter into Deep Flexiflat and tap bottom of baking sheet to level out the batter.
Bake for 6-7 minutes or until the cake bounces back when you lightly touch with your finger. If your touch leaves an indent, then it needs to bake a little longer.
Remove from oven and gently slide the Mini Offset Spatula around the edges to make sure they release from the Deep Flexiflat. Place a Medium Bonmat over the cake and flip to remove cake from Deep Flexiflat. Gently roll cake (with the Bonmat as well) into a roll and let cool in this position. Let cool completely before filling.
Whip on high speed your heavy cream, powdered sugar and vanilla until stiff peaks form. Once cake is cooled, gently unroll cake and Bonmat. Using your Stainless Offset Spatula, evenly spread whipped cream over cake and using the Bonmat as a guide, roll your cake & cream into the perfect Swiss Roll. Move roll to cooling rack (I recommend placing a Roul’pat or Bonmat under the cooking rack to collect chocolate ganache that drips).
To make ganache:
Place heavy cream in your Mini Cake Mold. Heat heavy cream in your microwave for 1 minute. Remove from microwave and add chocolate chips/pieces and swirl to coat but do not stir right away. Allow chocolate to melt for a couple minutes before whisking with your Mini Whisk. Add 1-2 Tablespoons of milk to make ganache thin enough to pour over Swiss Roll. Immediately pour ganache over Swiss Roll and using your Mini Offset Spatula you can gently spread ganache if needed. Move Swiss Roll to fridge to set for at least 30 minutes before serving. You can make your Swiss Roll ahead of time and serve later as well but I would not make it more than a day ahead of time because the whipped cream will start to lose it’s air after a day.
Optional, garnish with extra whipped cream or berries of choice. It’s super easy to make everything look professional with our Pastry Bag and Tips.