Description
A classic chocolate Swiss roll, just like grandma used to make. Soft sponge cake filled with creamy chocolate filling.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 85g all-purpose flour
- 25g cocoa powder
- 1 tsp baking powder
- 200ml heavy cream
- 100g dark chocolate, melted
- 1 tsp vanilla extract
- Powdered sugar for dusting
Instructions
- Preheat oven to 180°C (350°F). Line a 25x35cm baking tray with parchment paper.
- Beat eggs and sugar until pale and fluffy.
- Sift flour, cocoa powder, and baking powder. Fold into egg mixture.
- Spread batter evenly in prepared tray. Bake for 12-15 minutes.
- Turn cake onto a clean towel dusted with powdered sugar. Roll while warm. Cool completely.
- Whip cream, melted chocolate, and vanilla until thick. Unroll cake, spread filling, then reroll.
- Chill for 2 hours before serving.
Notes
- Use room temperature eggs for best volume.
- Roll cake immediately after baking to prevent cracking.
- Chill filling before spreading for easier handling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg