A Rich and Decadent Chocolate Swiss Roll treat for chocolate lovers and very soft and spongy
5 XL eggs (separated)
3/4 cup castor sugar
1 tsp vanilla essence
1/4 cup oil
1/4 cup boiling water
3/4 cup cake flour
1 tsp baking powder
1/4 cup Maizena (cornstarch)
3 Tblsp cocoa
For the cream, I used 2 x 250 ml fresh cream.
Whip stiff and add black cherry yogurt
1 teaspoon cocoa sifted and
2 tablespoon icing sugar.
Fill inside of swiss roll and piped on top too.
Drizzle with strawberry curd.
Line the swiss roll tin with wax paper and spray with cook and spray and bake near grill element for 12 min in a thermofan oven.
Roll it up with cloth and cool off and decorate.
Swiss Roll Method
Set the oven to 180°C & oil and flour a swiss roll pan.
To the boiling water add the cocoa and stir to dissolve.
Sift all the dry ingredients
Beat the egg whites until its stiff
Add the yolk and beat
Add the castor and beat well
Add the vanilla essence and oil to the cocoa mixture and add it with the dry ingredients to the egg mixture and mix till just mixed, working lightly with a beater or spatula.
Pour mixture into the prepared pan and bake for 10-12 minutes
Lay a clean dishcloth on a flat surface, sprinkle generously with castor sugar.
Loosen the swiss roll and tip it facedown on to the cloth and roll it up like a swiss roll immediately.
Leave it to cool completely.
Unroll and carefully remove the cloth
Place it on to the tray its gonna be stored or served on still facing down
Spread a layer of Nutella
Spread a layer of lightly sweetened fresh cream and roll it up the same way you initially rolled it.
Spread some fresh cream to cover the swiss roll
Make a Ganache and drizzle it over the cake
Drizzle melted milky bar Chocolate across and sprinkle almond slivers.
Recipe credit: Monowara Mohamed Bhamjee
Prepared, tried and tested Feriel Sonday
More variety and different Swiss Rolls to try out and enjoy