CHOCOLATE FILLING FOR SWISS ROLL RECIPES
CHOCOLATE SWISS ROLL WITH CREAM FILLING | READY SET EAT
Swiss chocolate cake baked in a jellyroll pan, filled with fluffy whipped cream and rolled into a beautiful cake roll
Provided by ReadySetEat
Total Time 120 minutes
Prep Time 45 minutes
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray 13x18-inch rimmed baking sheet with baking spray. Line pan with parchment paper and spray parchment lightly with baking spray. Lay a clean kitchen towel out on a flat surface. Sift 1/4 cup confectioners’ sugar evenly over towel.
- Beat eggs with an electric mixer on medium speed in a large bowl until foamy and lemony in color, about 2 minutes. Slowly add cake mix, water and oil and beat until blended, about 2 minutes more.
- Pour batter into pan and spread evenly with an offset spatula. Bake 15 to 18 minutes, until toothpick inserted in the center comes out clean. Immediately invert cake onto prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel Cool completely, 45 minutes to 1 hour.
- Pour cream, 1/3 cup confectioners’ sugar and vanilla into large bowl. Blend with an electric mixer on medium-low speed until cream holds soft peaks, about 5 minutes.
- Gently unroll cake and spread whipped cream evenly over. Use the towel to help roll the cake back up. Place on serving plate and dust with a little more confectioners’ sugar, if desired. Refrigerate 30 minutes. Slice and serve.
Nutrition Facts : @id https//www.readyseteat.com/complete-nutrition-info, Calories 402
CHOCOLATE SWISS ROLL RECIPE - BETTYCROCKER.COM
This classic European-style cake is impressive enough to take center stage on any dessert table. But there’s no need to be intimidated by its looks—the technique is an achievable challenge, even for the novice baker. Fluffy chocolate cake is rolled around an extraordinarily silky marshmallow buttercream frosting, before being coated in rich, glossy ganache for an indulgent dessert, earning it a place of honor on any dining table.
Provided by Betty Crocker Kitchens
Total Time 2 hours 55 minutes
Prep Time 1 hours 0 minutes
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line bottoms only of two 15x10x1-inch pans with cooking parchment paper. Spray parchment paper with baking spray with flour.
- In large bowl, beat eggs with electric mixer on high speed about 6 minutes or until thick and lemon colored. Add cake mix, water and oil. Beat on low speed 30 seconds; scrape bowl. Beat on medium speed 1 minute. Pour 2 1/4 cups batter into each pan; spread evenly.
- Bake 10 to 12 minutes or until cake springs back when lightly touched in center.
- Meanwhile, sprinkle 1/2 cup powdered sugar over two clean kitchen towels. Remove cakes from oven. Run metal spatula around edges of pans; carefully turn one onto each kitchen towel. Peel away parchment paper. Immediately roll up cake and towel from narrow end. Cool cakes on rack 30 minutes with seam centered on bottom of cake.
- In large bowl, beat marshmallow creme, softened butter and vanilla with electric mixer on medium speed until smooth, scraping bowl occasionally. On low speed, beat in 1 1/2 cups powdered sugar until smooth and creamy.
- Carefully unroll cakes. Allow narrow end to remain slightly curled. Drop 1 cup of the filling by spoonfuls over each cake, and spread evenly to within 1/2 inch of edges. Reroll filled cakes, using kitchen towel to help roll up cake. Wrap in plastic wrap, making sure seam is centered on bottom. Place both wrapped cakes on cookie sheet; refrigerate 30 minutes.
- In small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 40 to 60 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand 5 to 10 minutes or until slightly thickened and still pourable. Place cakes on cooling rack placed over waxed paper. Pour chocolate mixture over each cake to cover. Return cakes to refrigerator about 30 minutes or until chocolate is set. Store loosely covered in refrigerator.
Nutrition Facts : Calories 430 , CarbohydrateContent 54 g, CholesterolContent 105 mg, FatContent 4 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 37 g, TransFatContent 1/2 g
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From thepioneerwoman.com
Reviews 3.7
Total Time 35 minutes
Category dessert, main dish
From thepioneerwoman.com
Reviews 3.7
Total Time 35 minutes
Category dessert, main dish
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CHOCOLATE SWISS ROLL RECIPE | ALLRECIPES
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From allrecipes.com
Reviews 4.4
Category Desserts, Cakes, Chocolate Cake Recipes
Calories 270.3 calories per serving
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Reviews 4.4
Category Desserts, Cakes, Chocolate Cake Recipes
Calories 270.3 calories per serving
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From bbcgoodfood.com
Reviews 2
Total Time 50 minutes
Cuisine English
From bbcgoodfood.com
Reviews 2
Total Time 50 minutes
Cuisine English
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From food.com
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Calories 352.2 per serving
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