Description
A rich and indulgent chocolate Swiss roll with a creamy filling, perfect for any dessert lover.
Ingredients
Scale
For the Crust:
- 4 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate shavings (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper.
- In a large bowl, beat eggs, granulated sugar, and vanilla extract until thick and pale.
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold until combined.
- Pour batter into prepared pan, spreading evenly. Bake for 12-15 minutes or until cake springs back when touched.
- Immediately invert cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off parchment paper.
- Roll cake and towel together from the short end. Let cool completely on a wire rack.
- In a separate bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Unroll cake gently, spread whipped cream evenly, then re-roll without the towel. Chill for at least 1 hour before serving.
- Garnish with chocolate shavings before serving.
Notes
You can customize the seasonings to taste.