Cocoa and chocolate Swiss roll

Name: Cocoa and chocolate Swiss roll
Ingredients: 4 eggs; 4 tablespoons sugar; 1 teaspoon vanilla extract; 2 tablespoons oil; 2 tablespoons boiling water; 4 tablespoons flour; 1/2 teaspoon baking powder; 2 tablespoons cocoa; 1/8 teaspoon salt; 1 tablespoon sugar for the parchment; 100 g bittersweet chocolate; 150 ml whipping cream

Dessert - Cocoa and chocolate Swiss roll by Zaharia C. - Recipia

The cocoa and chocolate Swiss roll has a springy sponge and a bittersweet chocolate cream, with a pretty spiral in every slice. I choose bittersweet chocolate with a pronounced cocoa flavor and check the label to make sure it isn’t too sweet; its flavor comes through most clearly in the cream, which gains volume after chilling and beating. Preparation: 25 minutes. Cooking: 20 minutes. Resting: 170 minutes. Total time: 215 minutes. Servings: 8. Approximately 235 kcal and 5 g protein per serving.

Ingredients

For the sponge

4 eggs
4 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons oil
2 tablespoons boiling water
4 tablespoons flour
1/2 teaspoon baking powder
2 tablespoons cocoa
1/8 teaspoon salt
1 tablespoon sugar for the parchment

For the cream

100 g bittersweet chocolate
150 ml whipping cream

Preparation

1. Separate the eggs. Beat the yolks with the sugar and vanilla extract for 5 minutes, until pale and creamy. 2. Add the oil and boiling water a little at a time, mixing after each addition. Sift the flour with the baking powder and cocoa, then fold them into the yolk mixture. 3. Beat the egg whites with the salt for 4 minutes, until stiff peaks form. Fold them in with a spatula, using broad strokes from the bottom up. 4. Spread the mixture in the large oven tray, lined with parchment paper. Bake at 180°C for about 15 minutes, until the surface of the sponge feels dry to the touch. 5. Turn the hot sponge out onto a sheet of parchment paper sprinkled with sugar and slowly roll it up with the paper. Leave it rolled for 30 minutes, then unroll it and let it cool completely. 6. Put the chocolate, broken into pieces, and the whipping cream in a saucepan. Heat over low heat for 5 minutes, stirring until the chocolate melts and the cream is smooth. Let the mixture cool for 20 minutes, then put it in the freezer for at least 60 minutes, until thoroughly chilled and firm. 7. Beat the cream until fluffy. Spread it evenly over the cooled sponge and roll it up. 8. Chill the roll in the refrigerator for 60 minutes, then slice it.

Notes

It goes well with black coffee or unsweetened tea, alongside thin slices that show off the spiral. Keep it covered in the refrigerator for no more than 3 days; you can make it a day ahead, and the slices cut more neatly when the roll is cold. Eggs at room temperature beat faster than ones straight from the refrigerator. I don’t rush folding in the egg whites, and I stop when the mixture is uniform, with no white streaks. For the sponge, use plain, unsweetened cocoa, since instant mixes can add extra sugar. The whipping cream should have at least 30% fat, otherwise the cream may not gain volume when beaten. Sometimes the chocolate mixture is still soft after chilling; leave it in the cold a little longer before beating it. The roll contains gluten, eggs and dairy, and when it’s time to slice it, everyone can try to get the thickest piece.