Chocolate Swiss Roll: A Soft and Decadent Dessert…
The chocolate roll is a soft and mouth-watering dessert, a variation of the classic hazelnut cream roll. It is a soft cocoa cookie dough filled with a voluptuous mascarpone, vanilla and whipped cream, glazed on the surface with a drizzle of melted dark chocolate and finally garnished with chocolate sprinkles.
Ingredients :
For the Chocolate Sponge:
- 4 large eggs
- 140g (2/3 cup) granulated sugar
- 100g (3/4 cup) all-purpose flour
- 30g (1/4 cup) unsweetened cocoa powder
- A pinch of salt
For the Luscious Filling:
- 250g (8 oz) mascarpone cheese
- 150ml (2/3 cup) heavy whipping cream, sweetened
- Vanilla extract, to taste
For the Decadent Coating and Decoration:
- 250g (9 oz) dark chocolate (60% cocoa solids)
- Chocolate sprinkles, as needed
How to prepare Chocolate Swiss Roll:
- Separate the yolks from the egg whites and whip the latter until stiff, with electric whips at maximum speed.
- Work the yolks with the sugar until light and fluffy, then incorporate them into the whipped egg whites, stirring in movements from the bottom up so as not to disassemble the mixture.
- Using a fine-mesh strainer, sift the bitter cocoa with the 00 flour and a pinch of salt, then add them to the rest of the ingredients, continuing to mix.
- Line a rectangular baking pan about 35 x 26 centimeters with a sheet of baking paper. Spread the mixture and level it well with a spatula, until you get an even and not too thin rectangle; bake in a static oven at 200 °C for 8 minutes.
- Take the cookie dough out of the oven, immediately turn it upside down on a layer of baking paper and gently peel off the sheet used in baking.
- Roll the cookie dough on itself from the shorter side, wrapping it with baking paper, and let it cool for at least 1 hour.
- Meanwhile, whip the fresh cream already sweetened, add the mascarpone and vanilla extract, then mix everything together with a hand whisk.
- After the necessary time has elapsed, unroll the cookie dough, fill with the mascarpone cream and level the filling with a spatula.
- Rewrap the filled roll and place in the refrigerator for at least 2 hours.
- Arrange the roll on a wire rack, placed on a deep plate, and pour the melted chocolate in a microwave or bain-marie, until it is completely covered.
- Decorate with chocolate sprinkles and place again in the refrigerator for at least 1 hour, until the coating is well solidified.
- Once ready, even out the edges of the roll by trimming off the excess and transfer it to a tray with the aid of a scoop.
Enjoy your mouth-watering chocolate roll.
