Chocolate Swiss Roll Cake Food

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CHOCOLATE SWISS ROLL CAKE



Chocolate Swiss Roll Cake image

This is the kind of cake you can't help but eat for breakfast the next morning.

Categories     dessert     main dish

Time 35m

Yield 6 servings

Number Of Ingredients 16

FOR THE CHOCOLATE CAKE:
Butter, For Greasing
1/4 c. Unsweetened Cocoa Powder, Plus More For Sprinkling
1/3 c. All-purpose Flour
1/4 tsp. Salt
4 Large Eggs
1/2 c. Granulated Sugar
4 tbsp. Unsalted Butter, melted
FOR THE CREAM FILLING:
1 c. Heavy Cream
1/4 c. Sugar
1 tsp. Vanilla Extract
FOR THE CHOCOLATE GANACHE:
4 oz. weight Bittersweet Chocolate Chips Or Chopped Chocolate
1/2 c. Heavy Cream
1 tbsp. Milk

Steps:

  • To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn't touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don't have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it's thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn't settle back into the liquid for a good 5-10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5-6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it's still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!

CHOCOLATE SWISS ROLL



Chocolate Swiss roll image

This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices

Provided by Barney Desmazery

Categories     Dessert

Time 40m

Number Of Ingredients 7

60g self-raising flour
3 tbsp cocoa powder
3 eggs
75g golden caster sugar, plus extra for scattering
200ml double cream
½ tsp vanilla extract
50g icing sugar, sifted, plus extra to serve

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Line a 22 x 32cm swiss roll tin (if it's 20 x 30cm that's still fine) with baking parchment. Sift the flour and cocoa powder together into a bowl and set aside.
  • Crack the eggs into another bowl or the bowl of a stand mixer and tip in the sugar. Use an electric whisk or the whisk attachment to beat the eggs and sugar together for 5 mins until pale and very thick. Use a spoon or spatula to gently fold in the flour mixture until completely incorporated and everything's the same colour with no streaks.
  • Gently scrape the mix into the tin and spread to the corners. Bake for 9-10 mins until puffed up and springy to touch. While the cake is baking, get another piece of parchment a little larger than the tin and scatter it with sugar. When the sponge is cooked, use oven gloves to carefully invert it onto the sugar-coated paper. Lift off the tin and peel away the top layer of parchment. Score a line 2cm from one of the shorter edges, then use the parchment to roll the sponge into a spiral with the parchment running through it. Leave the rolled sponge to cool completely.
  • While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.

Nutrition Facts : Calories 332 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.21 milligram of sodium

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.

Provided by VTP

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 6

Number Of Ingredients 13

cooking spray
¼ cup all-purpose flour
¼ cup cocoa powder, or more as needed
¼ teaspoon salt
⅛ teaspoon baking soda
3 eggs
¼ cup white sugar
½ teaspoon vanilla extract
2 ½ tablespoons melted butter
¾ cup heavy cream
2 teaspoons powdered sugar
½ teaspoon vanilla extract
⅛ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
  • Sift flour, cocoa, salt, and baking soda together in a medium bowl.
  • Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
  • Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
  • Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 19.2 g, Cholesterol 146.5 mg, Fat 20.3 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11.1 g, Sodium 209.3 mg, Sugar 12.5 g

HOT COCOA CAKE ROLL



Hot Cocoa Cake Roll image

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield 8 to 10 servings

Number Of Ingredients 20

Cooking spray
6 large eggs, separated, at room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1/4 cup vegetable oil
1/4 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon instant espresso powder
3/4 cup all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder, plus more for dusting
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
Pinch of salt
1 3/4 cups marshmallow cream
1/2 teaspoon pure vanilla extract
1/2 cup confectioners' sugar
2 tablespoons whole milk
6 ounces semisweet chocolate, chopped
1/2 cup heavy cream

Steps:

  • Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and cream of tartar with a mixer on medium speed until soft peaks form, 3 minutes. Gradually beat in 1/4 cup granulated sugar. Increase the speed to medium high; beat until stiff peaks form, 3 to 4 minutes.
  • Whisk the egg yolks with the remaining 1/2 cup granulated sugar, the oil, milk, vanilla and espresso powder in a large bowl. Sift the flour, cocoa powder, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir one-third of the egg whites into the batter with a rubber spatula, then gently fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 10 to 12 minutes. Let cool 5 minutes.
  • Generously sift cocoa powder over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment, then dust the cake with cocoa powder. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely.
  • Meanwhile, make the filling: Beat the butter and salt in a large bowl with a mixer on medium speed until creamy, 2 minutes. Add 1 1/2 cups marshmallow cream and the vanilla; increase the speed to medium high and beat until fluffy, 2 minutes. Reduce the speed to low. Beat in the confectioners' sugar, then the milk, then increase the speed to medium and beat until thick and spreadable.
  • Gently unroll the cake. Spread the filling over the cake about 1/4 inch from the edges; reroll (without the towel). Trim the ends with a serrated knife, then transfer to a rack set on a baking sheet.
  • Make the glaze: Microwave the chocolate with the heavy cream in a microwave-safe bowl, stirring every 30 seconds, until smooth. Pour over the cake; spread to coat. Transfer to a platter and refrigerate 15 minutes.
  • Microwave the remaining 1/4 cup marshmallow cream in a microwave-safe bowl, stirring every 5 seconds, until loose. Drizzle over the cake.

CHOCOLATE ROLL



Chocolate Roll image

This can be wrapped in foil and frozen.

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 8

5 large eggs
3/4 cup sugar
6 ounces sweet dark chocolate (preferably Baker's German)
3 tablespoons cold water
Cocoa, for dusting
1 cup whipping cream
1/4 cup or less confectioners' sugar, to taste
1 to 2 teaspoons vanilla, to taste

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease a 9 1/2 by 13 1/2 by 3/4-inch pan. Cut waxed paper width of pan plus 5 inches in length. Line the pan so there is at least 2 inches of waxed paper extending over both ends of the pan. Grease the paper.
  • Separate the eggs, and beat the yolks with the sugar, until they are light, creamy and thickened.
  • Break chocolate into pieces and place in medium saucepan with the water. Melt over hot (not boiling) and let cool.
  • Using clean beaters, beat the egg whites until stiff. Stir the chocolate into the yolks and fold in the beaten egg whites. Gently combine. To facilitate this, put a small amount of whites into the yolk and chocolate mixture and then add all this back into the whites.
  • Spread the chocolate mixture evenly in the prepared pan and bake for 10 to 15 minutes. Shut off the oven and bake 5 minutes more. Practice will tell you if the timing is right.
  • Remove from the oven and cover top with a dishtowel wrung out in cold water. Stretch the cloth tight and tuck under the pan. Cool, and refrigerate 1 hour.
  • Remove the cloth carefully and loosen edges with knife. Dust top heavily and completely with cocoa. Lay 2 pieces of waxed paper longer than the pan side by side overlapping with the top over the bottom. Turn out cake on bottom end of paper and carefully pull off the waxed paper.
  • Whip the cream over a bowl of ice, and add the sugar and vanilla when it begins to thicken. Beat until stiff.
  • Spread the cake with the whipped cream, with less towards the top. Roll the cake from bottom, the long side forward, using the waxed paper to roll it. When rolled, the paper should be all around it so you can mold it with your hands as you finish. Put on a long wooden board to chill for a few hours.
  • When ready to serve, open the paper and cut off along side with the tip of a knife. If there are cracks along the side, dust all over with the cocoa in a shaker or use a small sieve or sifter to distribute it where needed.

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

This classic European-style cake is impressive enough to take center stage on any dessert table. But there's no need to be intimidated by its looks-the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 11

6 eggs
1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1/2 cup water
1/4 cup vegetable oil
1/2 cup powdered sugar
1 jar (7 oz) Kraft Jet Puffed marshmallow creme
3/4 cup butter, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1 cup dark chocolate chips
3/4 cup heavy whipping cream

Steps:

  • Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
  • In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
  • Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
  • Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
  • In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
  • Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
  • In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.

Nutrition Facts : Calories 430, Carbohydrate 54 g, Cholesterol 105 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 37 g, TransFat 1/2 g

CHOCOLATE SWISS ROLL



Chocolate Swiss Roll image

I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change.

Provided by Marli

Categories     Dessert

Time 35m

Yield 1 cake

Number Of Ingredients 7

3 eggs
1/2 cup caster sugar
1/4 cup plain flour
2 tablespoons cocoa
1 cup cream
1 tablespoon icing sugar (plus extra to dust)
1/2 teaspoon vanilla essence

Steps:

  • Preheat oven to moderately hot (200c). Lightly grease a swiss roll tin (12 x 10inch)& line the base with baking paper, extending the edges over the two long sides.
  • Beat the eggs & 1/3 cup of the caster sugar with electric beaters until thick & creamy.
  • Using a metal spoon, gently fold in the combined sifted flour & cocoa.
  • Spread the mixture into the tin & smooth the surface.
  • Bake for 10 -12 mins, or until the cake is just set.
  • Meanwhile, place a clean tea towel on a work surface, cover with baking paper & sprinkle with the remaining caster sugar.
  • When the cake is cooked, turn it out immediately onto the sugar. Roll the cake up from the short side - rolling the paper inside the cake.
  • Stand the rolled cake on a wire rack for 5 mins, then carefully unroll & allow the cake to cool to room temperature.
  • Beat the cream, icing sugar & vanilla essence until stiff peaks form.
  • Spread the cream over the cake, leaving a 1/2 inch border all the way around.
  • Re-roll the cake (without the paper). Place the cake seam-side down onto serving tray.
  • Refrigerate until serving - dust with extra icing sugar before serving.
  • Cut into slices to serve.

Nutrition Facts : Calories 1552.5, Fat 89.5, SaturatedFat 51, Cholesterol 823.3, Sodium 296.6, Carbohydrate 162.2, Fiber 2.8, Sugar 124.4, Protein 29.3

CHOCOLATE SWISS ROLL



Chocolate Swiss roll image

This Christmas classic has gone to a new level. This Easy chocolate Swiss roll is extraordinarily tasty and so moreish you'll never stop making it. Lots of people love it, it's great for occasions.

Provided by nell.rees

Time 50m

Yield Serves 10

Number Of Ingredients 11

3 eggs
100g caster sugar
75g self raising flour
50g cocoa
3 eggs
100g caster sugar
75g self raising flour
50g cocoa
4tbsp chocolate spread (Nutella)
200ml double cream
10-15 Raspberries (Optional)

Steps:

  • Pre-heat the oven to 220° C/gas mark 7/428°F
  • Mix the eggs and sugar with an electric whisk until it is thick and frothy and it leaves a trail. Sift in the cocoa and flour then fold them in.
  • Line a tray with greaseproof paper and pour in the chocolate Swiss roll mix spread it out so it is even. Then cook in the oven for 10 minutes.
  • When you take it out of the oven roll it up in a tea towel so that when it cools it does not crack when you roll it.
  • Melt the Nutella and spread it on the chocolate Swiss roll before you put the whipped double cream on it. If you wanted raspberry's randomly place them on the laid out Swiss roll and when you roll it up you can decorate how you like.

CHOCOLATE-RASPBERRY SWISS ROLL



Chocolate-Raspberry Swiss Roll image

By chef Maria Helm Sinskey...an homage to the classic European princess cake. Needs to be chilled 8 hours to set. For a simpler version: substitute whipped cream for pastry cream and a luscious chocolate glaze for marzipan. Can be refrigerated for up to 2 days before slicing and serving.

Provided by GoldsmithLissa

Categories     Dessert

Time 9h

Yield 12 serving(s)

Number Of Ingredients 18

5 large eggs, separated
1/2 cup plus granulated sugar
1/2 teaspoon pure vanilla extract
1/2 cup cake flour
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
2 tablespoons confectioners' sugar
1 1/2 cups heavy cream
2 teaspoons granulated sugar
1/2 teaspoon pure vanilla extract
1 pinch salt
1/4 cup plus 2 tablespoons seedless raspberry jam
1/2 lb bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup milk
1/4 cup sugar
4 tablespoons unsalted butter, at room temperature
raspberries, for garnish

Steps:

  • CAKE: Preheat the oven to 350°. Butter a 10-by-15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Scrape the mixture into the bowl and fold in the flour.
  • In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.
  • Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
  • FILLING: In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.
  • CHOCOLATE GLAZE: Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.
  • Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.

Nutrition Facts : Calories 352.2, Fat 26.5, SaturatedFat 15.9, Cholesterol 170.3, Sodium 161.8, Carbohydrate 25.3, Fiber 0.2, Sugar 18, Protein 4.3

CHOCOLATE-CARAMEL SWISS ROLL



Chocolate-Caramel Swiss Roll image

This recipe features a silky whipped-cream filling that's whisked with caramel, then rolled up in a genoise cake that's been brushed with bourbon-chocolate syrup for unbeatable flavor that's nuanced and sophisticated.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Number Of Ingredients 15

1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
1 1/2 cups heavy cream
Pinch of coarse salt
2 tablespoons confectioners' sugar
Vegetable-oil cooking spray
1/4 cup sifted Dutch-process cocoa powder, plus more for pan and dusting
1/2 cup sifted cake flour (not self-rising)
1/4 teaspoon coarse salt
3 large eggs, plus 2 large egg yolks, room temperature
1/2 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
1 1/2 teaspoons bourbon, such as Maker's Mark
1 1/2 teaspoons Dutch-process cocoa powder

Steps:

  • Whipped cream: Fill a large bowl with ice water. In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved. Continue to cook, swirling occasionally, until deep golden brown, about 6 minutes. Meanwhile, stir cornstarch into 1/4 cup cream, then stir mixture into remaining 1 1/4 cups cream. Add cream mixture and salt to caramel, whisking constantly (it will bubble up), and bring to a boil. Set pot in bowl of ice water and let cool, whisking occasionally, 30 minutes; then refrigerate until very cold, at least 1 hour and up to overnight.
  • Cake: Preheat oven to 425 degrees. Spray a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment; spray parchment, then dust with cocoa, tapping out excess. Whisk together cocoa, flour, and salt.
  • Combine eggs, yolks, and granulated sugar in a heatproof bowl set over (not in) a pot of simmering water. Whisk until sugar is dissolved and mixture is warm to the touch, about 2 minutes. In a mixer fitted with the whisk attachment, beat on medium-high speed 2 minutes. Increase speed to high and beat until mixture is pale and thick, about 4 minutes more.
  • Sift cocoa mixture over top of egg mixture, then fold in. When almost incorporated, pour butter down side of bowl; gently fold to combine, scraping bottom of bowl. Transfer to prepared sheet, using an offset spatula to spread evenly. Bake until center springs back when lightly touched, 6 to 7 minutes. Run a small sharp knife around edges of cake. Invert onto a clean kitchen towel; remove parchment. Immediately, starting at one short side, roll into a log, incorporating towel. Let cool 30 minutes.
  • Syrup: In a small, heavy pot, stir together granulated sugar and 2 tablespoons water; heat over medium-high, stirring occasionally, until sugar is dissolved, 1 minute. Continue to cook, without stirring but swirling occasionally, until syrup turns dark amber, 3 to 4 minutes. Whisk in 1/4 cup water (it will bubble up), bourbon, and cocoa. Whisk until smooth. Let cool about 30 minutes.
  • Whisk confectioners' sugar into chilled cream mixture, then whip to stiff peaks. Refrigerate at least 30 minutes and up to 2 hours. Whisk again just before filling cake.
  • Unroll cooled cake. Brush surface generously with syrup. Use offset spatula to spread whipped cream over cake, leaving a 1/2-inch border all around. Starting at a short end, roll cake to enclose filling (without towel). Wrap towel around cake (for a tight roll, hold closed with binder clips). Refrigerate at least 1 hour and up to overnight. Dust with cocoa and serve. (For cleanest slices, use a serrated knife.)

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From laurenslatest.com


TRIPLE CHOCOLATE SWISS ROLL WITH ... - FOOD VOYAGEUR
Chocolate swiss roll. Preheat oven to 180C. Line a flat baking tray (28 x 40cm) with baking paper. In a bowl sift flour, cocoa powder, baking powder, add salt and mix well. In a mixing bowl place sugar and eggs, beat well until creamy and fluffy. Once the mixture is creamy add oil, coffee and then fold in the dry ingredients, mix well until ...
From foodvoyageur.com


CHOCOLATE SWISS ROLL CAKE - KITCHN
This chocolate Swiss Roll Cake takes things one step further with its shiny chocolate glaze that makes it taste just like a Little Debbie’s Chocolate Swiss Roll. Credit: Olive & Mango. 3 Tips for Better Swiss Roll Cake . Bake the cake in a thin, even layer on parchment paper. Baking the cake on parchment keeps your pan clean, and also helps you roll the cake …
From thekitchn.com


INSTANT CHOCOLATE SWISS ROLL CAKE RECIPE - FOOD NEWS
Chocolate Swiss roll is very sweet easy and moist cake recipe. And of course easy to make too. so lets start to make this amazing chocolate Swiss roll cake recipe. Makes about 12 servings. Ingredients of swiss roll: All-purpose flour- 1/2 cup (63 gram) Cocoa powder- 1/4 cup (30 gram) Baking powder- 1 tsp (4 gram; Salt- 1/2 tsp (2 gram) Eggs- 4
From foodnewsnews.com


CHOCOLATE SWISS ROLL - THE LOOPY WHISK
For gluten free chocolate sponge: Pre-heat the oven to 355 ºF (180 ºC) and line a 10 x 15 inch (25 x 38 cm) baking tray or sheet with baking/greaseproof paper. In a heat-proof bowl above a pot of simmering water, melt the chocolate and butter together smooth and glossy. Set aside and allow to cool slightly.
From theloopywhisk.com


CHOCOLATE SWISS ROLL CAKE RECIPE - AN ITALIAN IN MY KITCHEN
A Chocolate Swiss Roll Cake is an impressive dessert recipe that is not difficult to make. With a few tips and tricks, you can make this wonderful chocolate cake roll filled with sweet meringue buttercream and coated in a shiny chocolate glaze. Slice, serve, and you will wow your family and friends with this chocolateContinue Reading
From anitalianinmykitchen.com


CHOCOLATE-RASPBERRY SWISS ROLL RECIPE - FOOD & WINE
In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of …
From foodandwine.com


BEST ANNA OLSON'S BEST-EVER CAKE RECIPES RECIPES, NEWS ...
Chocolate Swiss Roll. This jelly roll cake, a giant, homemade version of the childhood snack food, is not too sweet, super chocolaty and filled with a tangy cream cheese frosting. 8 / 53. Southern Lane Cake. This cake from the southern U.S. is a grand dessert, standing almost 10-inches tall. Three layers of vanilla cake are filled with a gooey caramel with …
From foodnetwork.ca


CHOCOLATE CAKE ROLL (SWISS ROLL) - DINNER, THEN DESSERT
Chocolate Cake Roll (Swiss Roll) is sweet and moist, made with a layer of chocolate cake rolled around homemade whipped cream, ready in under 60 minutes! Yield 12 servings. Prep Time 15 minutes. Cook Time 10 minutes. Total Time 25 minutes.
From dinnerthendessert.com


EASY CHOCOLATE CAKE ROLL WITH MOUSSE FILLING (SWISS ROLL ...
Combine oil, cocoa powder and instant coffee granules (if using) in a measuring jug or bowl of hot water. In a separate large bowl beat the egg yolks and sugar until creamy and light. Add the combined cocoa/coffee/oil mixture. Sift in the flour, baking …
From thegardeningfoodie.com


RASPBERRY CHOCOLATE SWISS ROLL CAKE RECIPE (VIDEO ...
Line a 12×17 inch jelly roll pan with parchment paper. Spray sides with baking spray; set aside. Prepare the chocolate sponge cake. Place the eggs, sugar and vanilla into a mixer bowl and whisk on high speed for 5 to 7 minutes, or …
From tatyanaseverydayfood.com


CHOCOLATE SWISS ROLL | ONMANORAMA FOOD
Place a sheet of butter paper in a 12 x 14 inches baking tray; sprinkle some all-purpose flour on the butter paper. Pour the batter and spread evenly using a spatula. Bake the sponge for 15-20 minutes in an oven preheated at 180 degree Celsius. To make the buttercream, beat the unsalted butter and powdered sugar in a bowl.
From onmanorama.com


CHOCOLATE SWISS ROLL CAKE – FOOD WITH LOVE
Chocolate Swiss Roll Cake. Pabasara Samarasekera | April 6, 2016 | Cakes | No Comments Food-with-love.com ...
From food-with-love.com


MINI SWISS ROLLS - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Chocolate Cake Roll (Swiss Roll) - Sally's Baking Addiction best sallysbakingaddiction.com. Rich and totally irresistible, this chocolate cake roll is for chocolate lovers everywhere. Follow this carefully explained step-by-step recipe and the video tutorial above for success. Ingredients 4 large eggs, separated 2/3 cup (135g) granulated sugar ...
From therecipes.info


CHOCOLATE CAKE ROLL (SWISS ROLL) - SALLY'S BAKING ADDICTION
Today we’re adding another nostalgic favorite: chocolate cake roll aka ho hos, swiss roll cakes, and yodels. This cake roll required more testing than usual because I was SO torn between using butter vs oil, cocoa powder vs melted chocolate, as well as the perfect amount of flour. I’m not kidding… I must have made at least 8 or 9 different chocolate cake …
From sallysbakingaddiction.com


DELICIOUS AND EASY CHOCOLATE SWISS ROLL CAKE - MY SRI ...
1½ tbsp Cocoa Powder. 1 tsp Milk. Instructions. Preheat the oven to 200°/ fan oven 180°C, Line a Swiss roll tin with non stick baking parchment. Crack the eggs in a bowl and using the electric beaters beat the eggs for 2 minutes. Add the sugar and beat until very pale and fluffy.
From mysrilankanrecipe.com


CHOCOLATE SWISS ROLL | CAKES | RECIPES - DOVES FARM
Chocolate Swiss Roll Sponge. Rub some butter around the inside of a 20x30cm/8x12" baking tray or insert a cake liner. Pre-heat the oven. Measure the flour and cocoa into a bowl and stir to combine. Put the eggs and sugar into a mixing bowl and beat together until pale.
From dovesfarm.co.uk


CHOCOLATE FIG SWISS ROLL CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
For Chocolate Sponge Cake: Preheat the oven to 350F. Line a large, jelly roll pan with parchment paper or a silicone mat; do not grease the sides. In a stand mixer bowl, combine the eggs, sugar and vanilla. Whisk on high speed for 7 to 8 minutes, until eggs are thick, voluminous and pale in color.
From tatyanaseverydayfood.com


CHOCOLATE SWISS ROLL - FOOD24
Sprinkle icing sugar on a clean cloth. Turn the chocolate Swiss roll out on the cloth and carefully remove the wax paper. Roll the cake and the cloth up together, starting at one of the narrow ends. Allow to cool completely. FILLING: Whip the cream and vanilla essence until stiff. Carefully unroll the Swiss roll and remove the cloth.
From food24.com


CHOCOLATE SWISS ROLL CAKE (1KG) - FOODVOYAGEUR.COM
Grand total $64.99. Minus Quantity. -. Chocolate swiss roll cake (1kg) quantity Plus Quantity. +. Add to cart. Description. Reviews (0) Chocolate swiss roll cake made with chocolate sponge cake rolled with chocolate buttercream, covered with a chocolate ganache, Now you can order chocolate swiss roll cake online.
From foodvoyageur.com


CHOCOLATE SWISS ROLL CAKE RECIPE | BROWN SUGAR FOOD BLOG
Preheat oven to 350°F and spray a 17×11-inch baking sheet with cooking spray. Line with parchment paper; spray with additional cooking spray. In a small saucepan, melt the butter on medium-low heat and the chocolate. Stir until the chocolate and butter are completely melted together.
From bsugarmama.com


HOW TO MAKE A CHOCOLATE SWISS ROLL: WE’VE GOT TIPS THAT ...
Swiss rolls can be made with pumpkin, red velvet, vanilla or any flavored cake, but a chocolate Swiss roll, filled with whipped cream, has the added benefit of …
From washingtonpost.com


CHOCOLATE SWISS ROLL CAKE - FOOD NEWS
Chocolate Cake Roll (Swiss Roll) is sweet and moist, made with a layer of chocolate cake rolled around homemade whipped cream, ready in under 60 minutes! Cakes are some of the most popular desserts on the blog including some of the classic ones: Easy Chocolate Cake , Oreo Cake , and Carrot Cake !
From foodnewsnews.com


CHOCOLATE SWISS ROLL - SPACESHIPS AND LASER BEAMS
For the Chocolate Cake. STEP ONE: Preheat the oven to 350°F. Line a 15x10x1 jelly roll pan with a piece of parchment paper and spray with nonstick spray. Set it aside. STEP TWO: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder and salt. Set dry ingredients aside.
From spaceshipsandlaserbeams.com


CHOCOLATE SWISS ROLL CAKE : FOODPORN
3.8m members in the FoodPorn community. Simple, attractive, and visual. Nothing suggestive or inappropriate, this is a safe for work subreddit.
From reddit.com


CHOCOLATE-PEANUT BUTTER SWISS ROLLS RECIPE - FOOD & WINE
Line another large baking sheet with parchment paper. Cut each cake log into 3 equal pieces. Working with 1 piece at a time and using a fork or skewer, dip …
From foodandwine.com


EASTER CREME EGG SWISS ROLL | CHOCOLATE- FOOD MEANDERINGS
This Easter Creme Egg Swiss Roll has a delicious whipped creamy Cadbury Easter Creme egg filling wrapped up in a light and airy sponge cake, then covered in chocolate frosting and adorned with Easter creme eggs and mini eggs. It's a fun and whimsical cake to make and the perfect Easter cake centerpiece!
From foodmeanderings.com


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