HOW TO MAKE CHOCOLATE SWISS ROLL RECIPES
CHOCOLATE SWISS ROLL RECIPE | ALLRECIPES
This chocolate Swiss roll is a simpler and smaller version of Beth Le Manach's Buche de Noel. It takes time but is worth the effort.
Provided by VTP
Categories Desserts Cakes Chocolate Cake Recipes
Yield 1 roll cake
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spray a jelly roll or sheet pan with cooking spray and line with parchment paper.
- Sift flour, cocoa, salt, and baking soda together in a medium bowl.
- Beat eggs and sugar in another bowl with an electric mixer on high speed until tripled in volume, about 5 minutes. Add 1/2 teaspoon vanilla extract. Beat in dry ingredients on low speed in thirds, alternating with melted butter, until just combined. Pour into the prepared pan (the thickness should be less than 1/4 inch).
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 8 to 9 minutes. Allow to cool completely.
- Flip cake upside-down out of the pan onto a new sheet of parchment paper. Remove the used parchment paper from the top of the cake gently. Roll cake, starting at one end of the paper, into a tube until it is completely rolled into the parchment. Refrigerate for 2 hours.
- Whip cream, powdered sugar, and vanilla extract together in a bowl. Mix in chocolate-hazelnut spread. Roll out the cake and spread filling evenly. Roll up the cake with the filling, keeping in mind that the cake might crack or tear easily.
Nutrition Facts : Calories 270.3 calories, CarbohydrateContent 19.2 g, CholesterolContent 146.5 mg, FatContent 20.3 g, FiberContent 1.3 g, ProteinContent 5.3 g, SaturatedFatContent 11.1 g, SodiumContent 209.3 mg, SugarContent 12.5 g
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
More about "how to make chocolate swiss roll recipes"
CHOCOLATE SWISS ROLL RECIPE | BBC GOOD FOOD
This nostalgic dessert can be made a day ahead. Fill with a vanilla cream, dust with icing sugar to finish and serve in slices
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert
Calories 332 calories per serving
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert
Calories 332 calories per serving
- While the cake is cooling, make the filling by whisking all the ingredients together until the cream stiffens. Unroll the sponge and spread over the filling, leaving the scored edge clear. Starting from the scored edge, use the parchment to roll the sponge up around the filling. Lift onto a board or serving platter and dust with icing sugar. Can be served straight away or chilled for up to 24 hrs. Serve in slices.
See details
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
From readyseteat.com
Reviews 5
Total Time 120 minutes
Cuisine Other
Calories 402 per serving
From readyseteat.com
Reviews 5
Total Time 120 minutes
Cuisine Other
Calories 402 per serving
- 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.
See details
CHOCOLATE SWISS ROLL CAKE - THE PIONEER WOMAN
This is the kind of cake you can’t help but eat for breakfast the next morning.
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
- To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!
See details
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
From readyseteat.com
Reviews 5
Total Time 120 minutes
Cuisine Other
Calories 402 per serving
From readyseteat.com
Reviews 5
Total Time 120 minutes
Cuisine Other
Calories 402 per serving
- 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.
See details
CHOCOLATE SWISS ROLL CAKE - THE PIONEER WOMAN
This is the kind of cake you can’t help but eat for breakfast the next morning.
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
- To make the chocolate cake, preheat the oven to 425ºF. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.In a large bowl, whisk to combine the cocoa powder, flour, and salt.Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water (make sure the water doesn’t touch the bowl). Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch (if you have a thermometer, you want the eggs to be about 120ºF. If you don’t have a thermometer, just touch the mixture with your finger every once in a while until it feels like hot tap water). Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage. That means when you drag and drizzle a spoonful of the liquid, it shouldn’t settle back into the liquid for a good 5–10 seconds. Mix in the melted butter.Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later.To make the filling, combine the heavy cream, sugar, and vanilla extract in a large bowl, and whip with a hand mixer to stiff peaks, about 5 minutes on medium speed. Unroll the cooled cake, then spread the cream all over, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.To make the chocolate ganache, microwave the cream and chocolate in a heatproof bowl in 30-second intervals, stirring after each time, until combined. Add the tablespoon of milk, which will give a more pourable consistency. Pour the chocolate ganache evenly over the cake, then refrigerate for 20 minutes before serving, so the ganache can firm up.The cake is now ready to be sliced and served. Enjoy!
See details
HOW TO MAKE A CHOCOLATE SWISS ROLL: WE’VE GOT TIPS THAT ...
From washingtonpost.com
See details
CHOCOLATE CAKE ROLL (SWISS ROLL) - SALLY'S BAKING ADDICTION
May 16, 2019 · Chocolate Topping 1/2 cup (120ml) heavy cream or heavy whipping cream one 4 ounce bar ( 113g) semi-sweet chocolate, finely chopped optional for glossy shine: 1 teaspoon light corn syrup
From sallysbakingaddiction.com
From sallysbakingaddiction.com
CHOCOLATE SWISS ROLL RECIPE - YOUTUBE
From m.youtube.com
See details
CHOCOLATE SWISS ROLL | DESSERT RECIPES - GOODTOKNOW
Feb 06, 2021 · Method. Preheat oven to 220°C/425°F/Fan 200°C/Gas Mark 7. Line a 33.6cm x 22.5cm Swiss roll tin. Put the eggs and the 100g of sugar into a bowl and whisk until very light and creamy.
From goodto.com
From goodto.com
See details
BEST SWISS ROLL CAKE RECIPE - HOW TO MAKE CHOCOLATE ...
Jul 06, 2020 · For the chocolate buttercream: Combine all ingredients in a stand mixer on low speed and mix until combined. Scrape down the sides of the bowl. Increase speed to high and mix for 5 minutes, or until the buttercream is fluffy. Set Aside. For the assembly: Unroll cooled cake and place vanilla buttercream on the inside of the cake, leaving a 1 ...
From food52.com
From food52.com
See details
CHOCOLATE SWISS ROLL RECIPE - THE FLAVOR BENDER
Nov 12, 2020 · To fill the chocolate swiss roll, carefully unroll the cake. Spread an even layer of frosting on the carefully unrolled cake, leaving about a 3/4 – 1 inch space at the seam end of the cake (see pictures below). Roll up the cake again, while peeling off the parchment paper as you go.
From theflavorbender.com
From theflavorbender.com
See details
CHOCOLATE SWISS ROLL - MARSHA'S BAKING ADDICTION
Sep 08, 2021 · Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
From marshasbakingaddiction.com
From marshasbakingaddiction.com
See details
CHOCOLATE SWISS ROLL CAKE RECIPE
Nov 10, 2021 · Refrigerate the chocolate swiss roll for at least 2 hours to allow it to set. An hour before you plan to serve the Swiss roll, prepare the chocolate ganache. To make the ganache add the heavy cream to a 1-quart microwave-safe bowl. Place in the microwave for 1 minute 30 seconds, or until it begins to steam.
From simplyrecipes.com
From simplyrecipes.com
See details
CHOCOLATE SWISS ROLL CAKE - KITCHN
Jan 21, 2020 · Set aside to cool. Place 3/4 cup all-purpose flour, 1/4 cup dark cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a small bowl and whisk to combine. Using the same whisk, whisk the egg yolks and sugar together until lightened in color. Add the melted chocolate mixture and whisk to combine.
From thekitchn.com
From thekitchn.com
See details
PRUE LEITH’S CHOCOLATE MINI ROLLS - THE GREAT BRITISH BAKE ...
Put 100g of the caster sugar and the egg yolks in a bowl and whisk together until light, thick and fluffy. Add the chocolate mixture and whisk until combined. Step 4. In a separate bowl, whisk the egg whites to stiff peaks. Add the remaining 50g of caster sugar and whisk until the sugar has dissolved. Step 5.
From thegreatbritishbakeoff.co.uk
From thegreatbritishbakeoff.co.uk
See details
CHOCOLATE ROULADE RECIPE - BBC FOOD
Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Melt the chocolate in a bowl ...
From bbc.co.uk
From bbc.co.uk
See details
SWISS ROLL RECIPE - CHOCOLATE SWISS ROLL WITH STRAWBERRY ...
How to make Swiss Roll Recipe. Chocolate Swiss Roll With Strawberry by Kitchen With Amna. A Step by Step Complete Recipe of Swiss Roll Cake at home with Quic...
From m.youtube.com
From m.youtube.com
See details
KETO CHOCOLATE SWISS ROLL CAKE RECIPE - YULE LOG
Oct 11, 2021 · Keto Swiss Roll Cake. Thi post has been updated from the original April 2017. Sugar-Free Chocolate Roll for a Party. Quick and easy to make, this Keto Chocolate Cake Roll is perfect for your big party as well.
From lowcarb-nocarb.com
From lowcarb-nocarb.com
See details
CHOCOLATE ROLL - GIMME SOME OVEN
Dec 04, 2017 · To Make The Chocolate Cake: Heat oven to 350°F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out and roll it up after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the ...
From gimmesomeoven.com
From gimmesomeoven.com
See details
