Description
This flourless chocolate Swiss roll is light, bendy, and deeply chocolatey without feeling heavy. It’s one of those bakes that looks fancy but feels totally doable once you get going.
Ingredients
Units
Scale
Cake
- 6 extra-large eggs, room temperature
- 1 cup caster sugar
- 70 g sifted cocoa powder
- 1 tbsp sifted cocoa powder, for dusting parchment
Cream Filling
- 250 ml fresh whipping cream
- 1 tbsp vanilla essence
- 2 tbsp icing sugar
Chocolate Ganache Topping
- 1/2 slab dark chocolate, chopped or 1/2 cup chocolate chips
- 2 tbsp butter
- 2 tbsp golden syrup
- 1 to 2 tsp hot water, only if needed
Instructions
- Preheat your oven to 170°C or 150°C fan assist.
- Line a 25 x 38 cm Swiss roll pan with baking paper, letting it overhang slightly so lifting is easier later. No greasing needed.
- Separate 6 extra-large eggs into two clean bowls.
- Add 1 cup castor sugar to the yolks and beat for a full 5 minutes until pale, thick, and glossy. Set aside.
- Using clean beaters, whisk the egg whites until soft peaks form, then keep going until they’re fluffy, shiny, and holding their shape.
- This usually takes 4 to 5 minutes. Don’t overdo it, or they’ll get dry.
- Sift 70 g cocoa powder into the yolk mixture and gently fold until smooth.
- Add one large spoonful of the cocoa yolk mixture into the egg whites and fold gently to loosen it.
- Repeat with another spoonful, then carefully fold in the rest using a spatula.
- Take your time here. You want to keep as much air as possible.
- Pour the batter into the lined pan and gently spread it evenly, reaching the corners without pressing the air out.
- Bake for 20 minutes only. The cake should feel springy and set, not dry.
- Remove from the oven and let it cool in the pan for 10 mins.
- Lay a fresh sheet of baking paper on the counter and dust it with 1 tbsp cocoa powder.
- Flip the cake out onto the cocoa side, peel off the top baking paper slowly, and let the cake cool completely. This helps prevent cracking later.
- Whisk 250 ml whipping cream, 1 tbsp vanilla essence, and 2 tbsp icing sugar until stiff peaks form. Stop as soon as it holds. Over-whipping will make it grainy.
- Spread the cream evenly over the cooled cake, leaving a 2 cm border at the far edge.
- Using the parchment paper, gently lift and roll the cake into a neat log, guiding it rather than forcing it. Place seam side down on a serving plate.
- Combine 1/2 slab dark chocolate, 2 tbsp butter, and 2 tbsp golden syrup in a microwave-safe bowl.
- Heat at 50% power, stirring every 30 seconds until smooth.
- Add 1 to 2 tsp hot water only if needed to loosen it slightly. Let it cool for a minute before pouring.
- Pour the ganache over the roll and let it drip naturally.
- Decorate with flake chocolate if you like.
- Serve immediately or cover and chill until needed.
- Try caramel cream, strawberries and cream, or chocolate ganache with fresh raspberries.
Notes
Created, prepared, tried, and tested Gail
