Quick chocolate Swiss roll

Name: Quick chocolate Swiss roll
Ingredients: 4 eggs; 1/8 teaspoon fine salt; 4 tablespoons sugar; 4 tablespoons flour; 200 ml whipping cream; 100 g chocolate for the cream; 20 g chocolate

Dessert - Quick chocolate Swiss roll by Ionelia B. - Recipia

For this quick chocolate Swiss roll, a damp towel comes into play: the egg sponge is rolled while still warm, then filled with whipped cream and chocolate. The sponge, made with eggs, sugar and flour, spends 15 minutes in the oven; once filled, it stays soft, with the cream spiral visible in every slice. I prefer it cold, cut into thin slices. Prep: 20 minutes. Cook: 15 minutes. Rest: 95 minutes. Total: 130 minutes. Serves: 8. About 245 kcal and 5 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon fine salt
4 tablespoons sugar
4 tablespoons flour

For the cream

200 ml whipping cream
100 g chocolate for the cream

For decorating

20 g chocolate

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the salt until foamy. 2. Gradually add the sugar and keep beating until you have stiff peaks. 3. Beat in the yolks, then sift the flour over the top and mix until no traces of flour remain. 4. Spread the mixture in a baking tray about 30 × 40 cm, lined with baking paper. Bake for 15 minutes at 180°C, until the sponge is lightly browned. 5. Turn the sponge out onto a damp towel, roll it up carefully and leave it to cool for 30 minutes. 6. Beat the cream until it holds its shape on the whisk. Fold in the melted chocolate, cooled until lukewarm. 7. Unroll the sponge, spread the cream over it and roll it up again. I wrap it in cling film and chill it for 5 minutes, then decorate it with grated chocolate. Chill for at least an hour before serving.

Notes

For four eggs, a tray about 30 × 40 cm gives you a sponge thin enough to roll. The chocolate should be melted but only lukewarm when you mix it into the cream; if it is hot, it makes the cream too soft. Dark chocolate makes the cream less sweet than milk chocolate. The spiral is reminiscent of a rolled crêpe, only the sponge is fluffy and thicker. It goes well with unsweetened coffee. Covered, it keeps in the fridge for up to 3 days. White chocolate curls also work for decorating; the sponge contains gluten and eggs, while the cream contains dairy.